chocolate ganache tart

This Dark Chocolate Tart is an elegant dessert that is so easy to make. A simple cookie crust with a rich chocolate ganache filling.

Dark Chocolate Tart

cookie crumbs ((sugar cookie, graham cracker, digestive, etc.)*)

Tbsp unsalted butter (melted)

sugar

oz chocolate

8.5 oz heavy whipping cream (1 cup, 240 grams)

unsalted butter (room temperature, broken up)

Maldon Sea Salt Flakes

Dulce de Leche

Preheat oven to 350F.

Combine all ingredients in a medium bowl until crumbly. Press firmly  into a 9" tart pan (sides first, then bottom).*** Bake for 7-8mins. Cool completely in pan.

Cookie Crust:

Place chopped chocolate and butter into a large bowl.

In a small saucepan, bring cream just barely to a simmer. Pour over chopped chocolate and cover bowl immediately with plastic wrap. Let stand 5 mins. Stir with a spatula until combined and smooth. ****

Pour into cooled tart shell and allow to set - overnight at room temperature or 1-2 hours in the fridge.

Sprinkle with sea salt and drizzle with dulce de leche (or any other sauce) if desired. Serve at room temperature.

Dark Chocolate Ganache Filling:

French chocolate ganache tart recipe is what you need if you are craving chocolate. It is a simple and elegant dessert with a rich and decadent chocolate ganache. It is perfect for spoiling your special one on Valentine's Day, too!

French Chocolate Ganache Tart Recipe

(190 g) flour

4.4 oz (125 g) butter

vanilla sugar

tbsp water

+ 1 tsp (65 g) milk

+ 1/2 tbsp (160 g) heavy cream

5.6 oz (160 g) bittersweet chocolate 60% cacao

0.6 oz (16 g) butter

eggs

To make the tart crust,

in a food processor, place flour, chopped cold butter, and vanilla sugar, and process to get fine crumbs. Gradually add chilled water and continue to mix until the pastry dough forms. Shape into a disk, wrap in a plastic film and refrigerate for 20 minutes.

Grease a 9 inch/23 cm fluted tart pan with removable bottom. Using a rolling pin, roll out the pastry between two sheets of parchment paper until about 0.1 inch/3 mm thick. Line the tart pan with the dough and refrigerate for 15 minutes. 

Preheat oven to 355 F/180 C. Trim edges of the pastry with a knife and prick the crust (bottom and sides) with a fork before baking. Bake the tart crust for 20 minutes, until lightly golden. Let the crust cool down in the pan.

Keep the oven temperature at 355 F/180 C. To make the chocolate ganache, process dark chocolate in a food processor for a few seconds or chop the chocolate into small pieces, and place in a bowl. In a saucepan, bring milk, heavy cream, and butter to a boil. Pour the milk mixture over the chocolate and gently combine with a hand whisk until homogeneous. Work with the whisk delicately in order not to produce bubbles in the preparation. Add eggs one by one to the chocolate mixture, stir until thoroughly blended.

Pour the preparation into the cooled tart crust and bake for 15 minutes. The center of the tart will be wobbly. 

Let the tart rest for about 2 to 3 hours until the chocolate ganache is set. Then decorate the tart as you desire or leave it plain. 

I love how this is completely homemade! From the ganache to the crust everything looks incredibly good!

This is such a simple yet decadent chocolate tart. The chocolate ganache is lovely and rich, perfectly complement the buttery crust.

What a gorgeous chocolate tart! Love the garnishes and extra touches, and I appreciate the easy-to-follow steps.

Absolutely delicious with crushed pink biscuits on top! Thanks for a great recipe for Valentine's Day!

What a delicious tart to make when I have a sweet tooth craving!  Love that I can decorate the top more simply based on holiday  - thinking some strawberries for Valentine's Day!  Thanks!

A luxurious yet simple vegan chocolate tart with a chocolate-date crust, bright raspberry purée filling, and generous layer of creamy chocolate ganache. Just 10 ingredients required!

Vegan Raspberry Chocolate Ganache Tart

medjool dates, pitted

pecans

cacao or cocoa powder ((unsweetened))

tsp sea salt

maple syrup

Tbsp chia seeds

raw cashews*

chocolate

filtered water

tsp vanilla extract

raspberries

cocoa powder

Flaky sea salt ((such as Maldon))

If using a traditional 9-inch pie pan, line it with parchment paper, making sure all sides are covered and the parchment paper is cut so it lies flat on all sides. If using a 9-inch tart pan, oil it well (preferably with avocado oil, not coconut oil as it freezes and hardens easily).

Prepare your dates and cashews by placing in separate bowls and pouring boiling water over each. Set aside to soften uncovered.

CRUST: To a food processor, add pecans, cacao or cocoa powder, and salt and pulse until a fine meal is achieved. Drain dates, remove pits if not already pitted, and add them to the food processor. Process until fully combined — about 1 minute.

Transfer crust mixture to your pie or tart pan and use clean hands to press it evenly across the bottom and sides of the pan. Transfer to the freezer to set.

RASPBERRY FILLING: To a small saucepan, add raspberries and maple syrup and place over low heat. Use a wooden spoon to break the raspberries apart while they heat, cooking until fragrant and lightly simmering — about 5 minutes. Transfer the mixture to a heat-proof blender and blend until smooth. Pour the raspberry purée over a fine mesh strainer and use a spatula to strain the seeds out. If you are short on time you can skip straining the seeds — your tart will just have a bit more crunch. Once strained, mix the chia seeds into the raspberry purée. Let cool.

Once the raspberry purée is cool, remove the tart shell from the freezer and spread the raspberry purée evenly over the crust. Place the tart back in the freezer for at least 30 minutes for the raspberry purée to set. Once the raspberry purée is set (touch it to see — it shouldn’t get on your fingers!), leave it in the freezer while you make the ganache.

GANACHE: Add chocolate chips to a medium-sized bowl and set aside. Then drain your soaked cashews and blend them with 1 cup (240 ml) of filtered water to make cashew cream (amount as recipe is written // adjust if altering batch size). Ensure it’s blended until completely smooth so there are no bits of cashews.

Transfer the cashew cream to a small saucepan and heat on the stove over medium-low heat, stirring constantly. As soon as the cashew cream begins to thicken (about 2 minutes), turn the heat off and pour the cashew cream over the chocolate chips. Cover and let sit for 2 minutes to melt the chocolate.

Whisk the cream and chocolate together until smooth, then add vanilla and stir once more. If for some reason the chocolate isn’t completely melted, microwave in 20-second increments and stir until smooth and melted.

Remove the tart from the freezer and pour chocolate ganache over the top of the raspberry layer. Smooth over the top layer of chocolate and place in the freezer to set for at least 3 hours or overnight.

Once set, remove from the freezer and let the tart warm up for about 15 minutes before trying to slip the outer sleeve off of the tart pan. If it sticks, let it warm up a bit more. If using a pie pan, simply lift tart out of the dish and slice to serve. Option to decorate the top with extra raspberries, an extra dusting of cocoa, and/or flaky sea salt such as Maldon.

Keep chilled if not eating right away. Store leftovers covered in the refrigerator for up to 5 days, or in the freezer for up to 1 month.

This one is a keeper! Everyone loved it. I will make it on special occasions as it is a bit time consuming but worth every minute of it. I put half of it in the freezer to enjoy next weekend!

super simple ingredients that i pretty much always have in stock. for the raspberry layer, out of sheer convenience, used frozen raspberries and skipped the straining step. will keep it that way in future iterations (unless i have a surplus of fresh) as the result was still divine - even got compliments on the freshness of the raspberry layer. don’t own a tart pan so used an anchor hocking pie dish. make sure to press the crust as high up on the sides of a pie dish as possible - i didn’t press it high enough so my chocolate ganache filled beyond the crust (not a huge deal, but makes it a little more difficult to handle). to make the parchment lay flat, cut wide strips from the outside inwards in a circle, finishing each cut roughly where the bottom meets the sides (of the dish). the strips overlap each other, which helps the parchment lay flat against the surface of the dish. can’t wait to make this again, 10/10!!

Could I use already prepared raspberry preserves instead?

I have made this many many times and it is. so. good. I've done it with cashew cream (amazing.) and with coconut cream (also amazing, but still nailing down exactly how much to use - 1 cup feels like too much). I've also added pomegranate to the raspberry for Rosh Hashanah and it was such a hit! 
Definitely a great recipe for impressing your mother-in-law.

Tried this yesterday with few substitutes and it still turned out superbly delicious 😋 used walnuts instead of pecan nuts and ditched chia seeds ( as I didn’t have any at hand) very interesting flavours, I wasn’t sure about cashew cream but gave it a go anyway and it was just perfect. Thank you so so much 😘

This is the most amazing, delicious dessert I have ever made and eaten! My husband cannot stop raving about it. I made it exactly according to the recipe; it was very easy to make. I would highly recommend this recipe to everyone.

Vegan Raspberry Chocolate Ganache Tart was a complete winner. So worth the effort to see the smiles on our dairy &amp; gluten intolerant friend being able to enjoy this treat alongside everyone else.
We actually quite liked it straight from the freezer and with a glut of homegrown raspberries I've stored some extra sauce for other dishes - such a good idea to sieve out the pips and add chia seeds

Hello from the UK!  Love so many of your recipes, but this one has GOT to be my new fave!!  It looks so impressive when sliced, tastes totally delicious, and is even good for us!!!  I served it for my husband &amp; friends &amp; none of them guessed it was vegan! 
I made half the quantity, and it easily served 8 people, as it is quite rich &amp; indulgent &amp; limited the amount of dates for certain people!  I also did not bother  seiving the raspberry pips,  and tbh, no one noticed anything 'gritty' at all &amp; it meant I got a lot more of the raspberries than if they'd been put through a blender &amp; seive.

I'm making it again for a birthday supper! 

Thank you for all your original, delicious recipes!

Lu

Easy to make and delicious. HOWEVER something weird happened with the final freeze. It look like it had mold because it developed large white spots!!!  I had no idea what happened but as it thawed they disappeared. I almost threw it out based on its weird appearance. Thankful it ended up great.  I would have liked a bit more sweetness but I can adjust next time.  I took a picture if you want to see the white spots.

https://www.youtube.com/watch?v=0T9jEiP8dWg

A luxurious yet simple vegan chocolate tart with a chocolate-date crust, bright raspberry purée filling, and generous layer of creamy chocolate ganache. Just 10 ingredients required!

Full Recipe: https://minimalistbaker.com/vegan-raspberry-chocolate-ganache-tart/
 
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