Chocolate Ganache Tart with Cocoa Crust
In short: Crisp press-in cocoa pastry filled with a dense, silky dark chocolate ganache. Make it a day ahead for a dinner party dessert that slices cleanly. It takes about 55 min in total and makes 12 servings.
- Prep
- 30 min
- Cook
- 25 min
- Resting
- 4 h
- Total
- 55 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 365 kcal
A chocolate ganache tart is two things done well: a crisp cocoa pastry shell and a filling made from nothing but chocolate and cream. The ganache sets in the fridge to a dense, silky texture that cuts cleanly, so the tart can be made a day ahead. The crust is pressed into the pan rather than rolled, which makes this an easier first tart. Serve small slices with berries or whipped cream, because the tart is very rich.
Instructions
- Pulse the flour, cocoa, powdered sugar and salt in a food processor, or stir them in a bowl. Add the cold butter and pulse, or rub it in with your fingertips, until the mixture looks like sand.
- Add the egg yolk and cold water and pulse until the dough clumps together. Tip it into a 23 cm (9 in) tart pan with a removable base.
- Press the dough evenly across the base and up the sides with your fingers, making the sides slightly thicker than the base. Prick the base with a fork and freeze for 20 minutes.
- Heat the oven to 180°C (350°F). Line the shell with parchment, fill with baking weights or dried beans and bake for 15 minutes. Remove the weights and bake for 8 to 10 minutes more, until the base looks dry. Cool completely.
- Put the chopped chocolate in a bowl. Heat the cream until steaming, pour it over the chocolate and leave for 2 minutes, then stir until smooth and glossy. Stir in the butter and vanilla.
- Pour the ganache into the cooled shell and tilt the pan to level it. Leave at room temperature for 30 minutes, then chill for at least 3 hours, until set.
- Let the tart stand at room temperature for 20 minutes before slicing with a hot, wiped knife. Serve with flaky salt and raspberries.
Tips
- Serve the tart cool, not fridge-cold. Cold ganache is hard and waxy, and 20 minutes at room temperature brings back its silky texture.
- If the baked shell cracks, patch it while it is still warm with a little raw dough pressed into the gap, so the ganache does not leak.
Questions and answers
Can I make a chocolate ganache tart ahead?
Yes. It keeps for 2 days covered in the fridge. Take it out 20 minutes before serving so the ganache softens.
Why did my ganache split or look greasy?
The cream was too hot or the mixture was stirred too hard. Whisk in 1 tablespoon of warm milk, a little at a time, until it turns smooth again.
Can I use milk chocolate for the filling?
Yes, but use 350 g of milk chocolate with the same amount of cream. Milk chocolate is softer, so it needs more chocolate to set firm.
How long does it take to make Chocolate Ganache Tart with Cocoa Crust?
About 55 min in total: 30 min of preparation and 25 min of cooking.
How many calories are in Chocolate Ganache Tart with Cocoa Crust?
About 365 kcal per serving, with 4 g of protein, 26 g of carbohydrates and 27 g of fat. These values are estimates.
Nutrition per serving
| Calories | 365 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 26 g |
| Fat | 27 g |
| Fiber | 3 g |
| Sugar | 11 g |
| Sodium | 70 mg |
Estimated values, calculated from the ingredients.
