Chocolate Ganache Tart 

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If you’re craving something rich, smooth, and irresistibly chocolaty, this Chocolate Ganache Tart will be your new favorite dessert. With a crisp buttery crust and a glossy, creamy chocolate filling, it’s a classic treat that looks elegant but is surprisingly simple to make.

Ingredients

For the Crust:

  • 1 ½ cups (190 g) all-purpose flour
  • ½ cup (115 g) unsalted butter, cold and cubed
  • ¼ cup (50 g) granulated sugar
  • ¼ teaspoon salt
  • 1 large egg yolk
  • 2–3 tablespoons cold water

For the Chocolate Ganache Filling:

  • 10 oz (285 g) high-quality dark chocolate, chopped
  • 1 cup (240 ml) heavy cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract

Instructions

1. Prepare the Crust

  1. In a large mixing bowl, combine the flour, sugar, and salt.
  2. Add cold butter cubes and mix using your fingertips or a pastry cutter until the mixture resembles coarse crumbs.
  3. Stir in the egg yolk and gradually add cold water, one tablespoon at a time, just until the dough comes together.
  4. Form the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.
  5. Roll out the chilled dough to fit your tart pan (rectangular or round).
  6. Press it into the pan, trim excess dough, and prick the bottom with a fork.
  7. Bake at 175°C (350°F) for 18–20 minutes, or until golden.
  8. Let it cool completely before adding the filling.

2. Make the Chocolate Ganache

  1. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer.
  2. Remove from heat and pour over the chopped dark chocolate in a heatproof bowl.
  3. Let it sit for 2–3 minutes, then stir gently until smooth and fully melted.
  4. Add butter and vanilla extract, mixing until glossy and rich.

3. Assemble the Tart

  1. Pour the warm chocolate ganache into the cooled crust.
  2. Smooth the top with a spatula for a silky finish.
  3. Chill in the refrigerator for 2–3 hours, or until set.

Serving Suggestions

  • Serve slices with fresh raspberries, whipped cream, or a sprinkle of sea salt on top.
  • For extra crunch, you can add a layer of caramel, nuts, or biscuit crumbs under the ganache.

Storage Tips

  • Keep leftovers covered in the fridge for up to 4 days.
  • To freeze, wrap the tart tightly in plastic and store for up to 1 month. Thaw overnight before serving.

Why You’ll Love It

This tart delivers a perfect balance of textures — a crisp buttery crust paired with a silky, melt-in-your-mouth chocolate layer. It’s elegant enough for dinner parties yet easy enough for a weeknight indulgence.

The glossy finish makes it look bakery-perfect, and the flavor is pure chocolate heaven — rich but not too sweet.

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