Dessert

Dark Chocolate Ganache Tart Recipe

Byluca Carter March 6, 2026March 6, 2026

Introduction

This Dark Chocolate Ganache Tart is a rich and elegant dessert perfect for special occasions or a decadent treat. The buttery crust pairs beautifully with the silky, intense dark chocolate filling. With simple ingredients and straightforward steps, you can create a stunning tart that impresses every time.

A single tart with one visible layer of golden brown, crumbly crust shaped with fluted edges, holding a thick, glossy dark chocolate filling that slightly spills over the side onto a white plate, topped with coarse white sea salt flakes in the middle; the tart sits on a white marbled surface with a blurred background showing a white cup and saucer with a gold spoon. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups all-purpose flour
1/2 cup unsalted butter (cold, cubed)

1/4 cup powdered sugar
1/4 teaspoon salt

1 large egg yolk
2-3 tablespoons ice water

8 ounces dark chocolate (at least 70% cocoa, chopped)
1 cup heavy cream
2 tablespoons unsalted butter (softened)

1 teaspoon vanilla extract
Pinch of salt

Instructions

Step 1: In a food processor, combine the flour, cold cubed butter, powdered sugar, and salt. Pulse until the mixture resembles coarse crumbs.

Step 2: Add the egg yolk and pulse to combine. Gradually add ice water, one tablespoon at a time, until the dough comes together.
Step 3: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 4: Preheat your oven to 350°F (175°C).

Step 5: On a floured surface, roll out the chilled dough to about 1/8 inch thick. Carefully transfer it to a 9-inch tart pan, pressing it into the edges. Trim any excess dough.
Step 6: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment, then bake for an additional 5-7 minutes until lightly golden. Allow to cool completely.
Step 7: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.

Step 8: Place the chopped dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2-3 minutes. Stir until smooth and fully combined.
Step 9: Stir in the softened butter, vanilla extract, and a pinch of salt until the mixture is glossy and smooth.
Step 10: Pour the ganache filling into the cooled tart crust, spreading it evenly.

Step 11: Refrigerate the tart for at least 2 hours or until the ganache is set.
Step 12: Before serving, garnish with fresh berries, whipped cream, or chocolate shavings if desired. Slice and serve chilled or at room temperature.

Tips & Variations

Use good quality dark chocolate with at least 70% cocoa for a rich and intense flavor.

Blind baking the crust prevents it from becoming soggy when filled with ganache.
For a nutty twist, add finely chopped toasted nuts to the crust before baking.
To make a flavored ganache, infuse the cream with herbs like rosemary or spices like cinnamon before heating.

Storage

Store the tart covered in the refrigerator for up to 3 days. Let it sit at room temperature for 10-15 minutes before serving to soften the ganache slightly. Avoid freezing as it may affect the texture of the crust and ganache.

How to Serve

A single tart with a golden-brown crust stands on a white plate, the crust showing a slightly rough and crumbly texture with a scalloped edge. Inside the crust is a thick, glossy layer of dark chocolate ganache that fills the tart perfectly, with some chocolate spilled over the edge and pooling artistically onto the plate. On top of the ganache sits a small pile of flaky white sea salt crystals that add contrast and texture. The background has a white marbled texture, and there is a white cup and saucer with a gold spoon blurred softly behind the tart. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart crust ahead of time?

Yes, you can prepare and bake the crust a day in advance and keep it covered at room temperature or refrigerated until ready to fill.

What can I substitute for heavy cream?

For a lighter alternative, you can use half-and-half, but the ganache may be less rich and set differently. Avoid using milk as it won’t produce the same creamy texture.