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Dark Chocolate Ganache Tart Recipe

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4.5 from 125 reviews

A rich and decadent Dark Chocolate Ganache Tart featuring a buttery, crisp tart crust filled with a smooth, glossy dark chocolate ganache. Perfect for chocolate lovers looking for an elegant dessert that’s simple to prepare.

Ingredients

Scale

For the Tart Crust:

  • 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

For the Ganache Filling:

  • 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

  1. Prepare the Tart Crust: In a food processor, combine flour, cold cubed butter, powdered sugar, and salt. Pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse to combine. Gradually add ice water, one tablespoon at a time, until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  2. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for blind baking the crust.
  3. Roll Out and Bake the Crust: On a floured surface, roll out the chilled dough to about 1/8 inch thickness. Transfer to a 9-inch tart pan, pressing into edges and trimming excess. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake an additional 5-7 minutes until lightly golden. Let cool completely.
  4. Prepare the Ganache Filling: Heat heavy cream in a small saucepan over medium heat until just simmering. Place chopped dark chocolate in a heatproof bowl, pour hot cream over it, and let sit for 2-3 minutes. Stir gently until smooth. Add softened butter, vanilla extract, and a pinch of salt, stirring until glossy and fully combined.
  5. Assemble the Tart: Pour the ganache filling into the cooled tart crust, smoothing the surface evenly. Refrigerate for at least 2 hours or until the ganache sets firmly.
  6. Serve: Optionally garnish the tart with fresh berries, whipped cream, or chocolate shavings. Slice and serve chilled or at room temperature for a luscious dessert experience.

Notes

  • Use cold butter and ice water to ensure a flaky crust.
  • Blind baking helps prevent a soggy crust from the ganache filling.
  • Choose high-quality dark chocolate (70% cocoa or higher) for best flavor.
  • Ganache can be made a day in advance and refrigerated.
  • Let tart come to room temperature slightly before serving for the best texture and flavor.

Keywords: dark chocolate tart, ganache tart, chocolate dessert, French dessert, chocolate ganache, homemade tart crust

Find it online: https://lucabites.com/dark-chocolate-ganache-tart-recipe/