Chocolate Ganache Tart Recipe
Impress your loved one with this rich chocolate ganache which is incredibly easy to make! A simple and elegant dessert that is the perfect cure to your chocolate craving.
Do not doubt yourself. I bake these chocolate tarts two years ago when I first embarked on my baking journey. If I can do it, there is nothing stopping you from achieving the same results, and successfully bake a decadent chocolate ganache tart for your loved one!
Chocolate ganache is made up of 70% Lindt dark chocolate and double cream. Simply pour this over to your crust and bake for 45 minutes!
Chocolate Tart
Dark Chocolate Tart is another elegant dessert that is simple to make at home. Do not deceive by its look, you can even replace the dough below with press-in biscuits. In that way, all you need is to prepare the chocolate ganache filling to finish it off. Check out my step-by-step recipe below!
Ingredients
Tart Crust
- 1/2 Egg
- 1/2 tsp Kosher salt
- 100 g Cake flour
- 60 g Unsalted butter
- 15 g All-purpose-flour
- 20 g Ground almonds
- 20 g Icing sugar
Filling
- 2 Large eggs
- 160 g Dark Chocolate 70%
- 10 g Cocoa Powder
- 55 g Unsalted butter
- 70 ml Double cream
For decoration
- Chopped almonds
- Icing powder
- Cherries
Instructions
Tart Crust
- Add 15g all-purpose flour, 100g cake flour, 1/2 tsp salt, 20g ground almonds, 20g icing sugar, 60g unsalted butter (cut into small cubes) into the food processor and mix thoroughly.
- Add 25g egg into the batter and continue to mix it using the food processor.
- Transfer the batter onto a cling film and fold the four ends to make it a square.
- Roll your batter wrapped in the cling film using a rolling pin and continue to shape it into a square size.
- Cool the batter in the fridge for an hour.
- After an hour, open up the cling film and place the same-sized baking paper on top of the batter.
- Using a rolling pin, spread out the tart batter and divide it into two portions by measuring against your tart mold (don’t need to be too accurate – as you just need to make sure the portion is sufficient to cover each corner of the mold).
- Press the tart batter firmly against the tart mold and remove the extra from the edges.
- Use a fork to poke holes on the tart base.
- Cool the tart batter in the fridge again for 20 minutes.
- Place a layer of baking paper on the tart and add some rice (or small baking pebbles – to add weights) on top of the batter.
- Bake both tarts in an oven preheated to 190 °C for 15 minutes.
- Remove the rice layer and brush the 'egg wash' using the remaining egg from Step 2 against the tart crust.
- Bake the tarts at the same temperature as Step 12 for another 15 – 20 minutes.
Chocolate Filling
- Add 160g chopped dark chocolate pieces onto a mixing bowl and melt them using a water bath.
- Add 70ml double cream, 2 large eggs, 55g unsalted butter, and 10g cocoa powder into the same mixing bowl and stir thoroughly.
Combination of filling with tart
- Pour the chocolate mixture into the tart crusts from Step 14.
- Bake both tarts in the oven pre-heated to 180 °C for 12 minutes.
- Cool the tarts in the fridge for another 4 hours.
Decoration
- Decorate your chocolate tart with icing powder, cherries, and chopped walnuts and they are ready to be served!