Decadent Chocolate Tart Ganache (Print)
Buttery cocoa crust filled with silky dark chocolate ganache and garnished for an elegant finish.
# Ingredients:
→ Chocolate Tart Shell
01 -
190 grams all-purpose flour
02 -
35 grams unsweetened cocoa powder
03 -
60 grams powdered sugar
04 -
0.25 teaspoon fine salt
05 -
113 grams cold unsalted butter, cubed
06 -
1 large egg
07 -
1 teaspoon vanilla extract
08 -
2 to 3 tablespoons ice water
→ Chocolate Ganache Filling
09 -
340 grams high-quality dark chocolate (60-70% cocoa), chopped
10 -
300 millilitres heavy cream
11 -
28 grams unsalted butter, at room temperature
12 -
1 teaspoon vanilla extract
13 -
0.25 teaspoon fine salt
→ Garnishes (Optional)
14 -
Fresh raspberries or strawberries
15 -
Whipped cream
16 -
Cocoa powder, for dusting
17 -
Sea salt flakes
# Steps:
01 -
Combine flour, cocoa powder, powdered sugar, and salt in a food processor; pulse briefly until evenly mixed.
02 -
Add cold cubed butter and pulse until the mixture forms a texture resembling coarse breadcrumbs.
03 -
Beat the egg with the vanilla extract. With the processor running, drizzle in the egg mixture and pulse until nearly combined.
04 -
Gradually add ice water, one tablespoon at a time, pulsing until the dough just comes together and holds when pressed.
05 -
Form the dough into a disk, wrap in plastic, and refrigerate for a minimum of 1 hour or overnight for best results.
06 -
Preheat the oven to 175°C.
07 -
On parchment, roll chilled dough to cover a 23 cm tart pan with removable base, maintaining even thickness.
08 -
Transfer the dough to the tart pan, pressing it carefully into corners and trimming any excess.
09 -
Place the lined tart pan in the freezer for 15 minutes to firm the dough.
10 -
Line the chilled shell with parchment and fill with pie weights or dried beans. Bake for 20 minutes.
11 -
Remove parchment and weights, then bake an additional 5-10 minutes until the crust is fully set. Let cool completely before filling.
12 -
Place chopped chocolate in a large heatproof bowl.
13 -
Warm heavy cream in a saucepan over medium heat until just simmering, not boiling.
14 -
Pour hot cream over the chocolate and let stand for 5 minutes to melt.
15 -
Stir gently until the ganache is silky and uniform. Incorporate the room temperature butter, vanilla extract, and salt; mix until glossy.
16 -
Pour the prepared ganache into the cooled tart shell. Gently tap the pan to release air bubbles.
17 -
Refrigerate for at least 4 hours or overnight until fully set.
18 -
Allow the tart to come to room temperature for 15–20 minutes. Finish with berries, whipped cream, cocoa powder, or sea salt flakes if desired.
# Additional Notes:
01 -
Use the highest quality chocolate for optimal flavor and texture.
02 -
Avoid overworking the tart dough to maintain a tender crumb.
03 -
Ensure ingredients are at the correct temperatures for best results.
04 -
Bringing the tart to room temperature before serving enhances its silkiness.