Easy Chocolate Ganache Tart
Easy Chocolate Ganache Tart is one of our favorite desserts. I start this tart by making a buttery chocolate tart dough. Then, I make a rich ganache filling. Finally, I chill this no-bake filling until it’s set. We like this tart for several reasons. First of all, I like that this tart is so quick to make. I can make the dough and the filling in less than thirty minutes. Secondly, I like that I can make this tart in advance and let it chill before serving. Thirdly, this I like that this tart is easy enough for every day, but fancy enough for company. And, lastly, we all love the rich and delicious flavors in this tart.
The Equipment I Used
- A Tart Pan- I used an 8 inch round tart pan with a removeable bottom. I bought it at Williams-Sonoma.
- A Pastry Blender- Use this to cut the butter into the flour. Or, use two knives to do this.
- A Food Scale- For a perfect tart dough, please weigh your flour.
- A Rolling Pin- You’ll need this to roll out your tart dough.
The Ingredients Needed for Easy Chocolate Ganache Tart
- Chocolate Chips- I used Guittard semisweet chocolate chips.
- Heavy Cream- Be sure to use heavy cream, not half and half or light cream.
- Butter- Use unsalted butter. I always use Kerry Gold Irish butter.
- Flour- Be sure to use all purpose flour. I always use the King Arthur brand.
- Chocolate- Use a good quality chocolate chip. I used the Guittard chips.
How I Made my Tart
- First, I made the dough. Be careful to add the water slowly. You don’t want your dough to be wet.
- Next, I chilled the dough. You can shorten the chilling time, but this may cause the crust to slump when baking.
- Finally, I made the ganache and let the tart chill overnight.
If you like chocolate, you need to try this decadent and delicious Easy Chocolate Ganache Tart.
Easy Chocolate Ganache Tart
Homemade chocolate tart crust filled with a rich chocolate ganache.
Equipment
- 8 inch round tart pan, with a removeable bottom
Ingredients
For the Ganache Filling:
- 12 ounces semi sweet chocolate chips
- 1 cup heavy cream
- 5 tbsp. unsalted butter, sliced
- 2 tbsp. vanilla extract
For the Tart Crust:
- 1½ cups all purpose flour (180g)
- ⅓ cup unsweetened cocoa powder
- ⅛ tsp. salt
- 8 tbsp. cold unsalted butter (112g)
- 2 ounces cold cream cheese, cut in half inch pieces
- ¼ cup ice water
Instructions
- Begin by making the tart dough: In a large bowl, sift together the flour, cocoa powder and salt. using a pastry cutter, cut the butter and cream cheese into the flour, until the flour is fully incorporated, and everything is the size of peas. Add the ice water, starting with one tablespoon. Stir it in with a fork. You may not need all the water. Just stir in enough water, until a scraggly dough is formed. Empty the dough onto a floured board, and shape the dough into a disc. Wrap it in plastic wrap, and refrigerate for two hours.
- On a floured board, roll out the disc of dough into a circle, and then press it into the tart pan. Use the rolling pin to roll over the edges of the pan to cut off the excess dough. Prick the tart shell all over with a fork, and freeze for 15 minutes.
- Preheat the oven to 350 degrees. Place some parchment into the pie dish and fill it with pie weights. Bake on a sheet pan for 12 minutes. Remove the parchment and pie weights and bake for 7 minutes or until the crust is golden brown. Let cool completely on a wire rack.
- While the tart shell is baking make the filling: Place the chocolate chips and butter in a large bowl. Heat the cream in a two quart saucepan, just until it starts to simmer. Pour it over the chocolate and then stir until a thick ganache is formed. Stir in the vanilla. Pour it into the crust and chill for 4 hours or overnight. I like to serve it with whipped cream and raspberries.
Tried this recipe?Let us know how it was!
