ganache tart

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 deliciously creamy and rich hazelnut chocolate mousse filling in a chocolate shortbread crust. This Vegan Hazelnut Chocolate Tart is easy to make, coconut-free, can be adapted as gluten-free and best of all, tastes like nutella!

Chocolate Hazelnut Tart (Nutella Tart)

gluten-free all purpose flour (or regular all purpose flour

cacao powder

brown sugar (or coconut sugar)

sea salt

butter

hazelnut butter

8.8 oz vegan chocolate

12.5 oz silken tofu

maple syrup

tsp vanilla extract

vegan chocolate shavings (for garnish)

hazelnuts (for garnish)

edible flowers

Preheat your oven to 175°C (350°F). Lightly grease the base and sides of a 9&quot; tart tin with some oil or vegan butter. Add all of the crust ingredients to your food processor and blitz until the ingredients stick together to form a dough. If needed, add a tablespoon of water to get the mixture sticking.

Evenly press the dough into the base and sides of the tart tin and use a fork to prick several holes into the base. Bake the crust for 15 minutes until slightly browned, then allow to cool (do not remove the tart from the tin).

CRUST

Melt the chocolate over a double boiler (bain-marie). Add the silken tofu, hazelnut butter, maple syrup, vanilla extract and salt to a blender and blitz for a minute or so until creamy. Add in the melted chocolate and blend again for a couple of minutes until completely smooth.

Pour the filling into the tart shell and use a spatula to smooth it out. To get the swirl effect on top, place the tart tin on top of a turntable, and use your spatula to make a swirl print on the surface of the cake whilst spinning the turntable. Place in the fridge to set for 2 hours (or overnight if preferred).

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Top 2 ganache tart recipes from across the web

The most viewed ganache tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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French Chocolate Ganache Tart Recip...

Chocolate Hazelnut Tart (Nutella Ta...

The most viewed ganache tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine