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Decadent Chocolate Ganache Tart

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A rich, silky smooth chocolate ganache tart with a crisp buttery crust, perfect for any occasion and easy to make in under 30 minutes.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour (or half all-purpose and half almond flour for nuttier flavor)
  • 1/4 cup (30g) powdered sugar
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1 large egg yolk, room temperature
  • 1–2 tablespoons ice-cold water (if needed)
  • 1 cup (240ml) heavy cream
  • 8 ounces (225g) high-quality dark chocolate, chopped
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon pure vanilla extract (optional)
  • Pinch of salt

Instructions

  1. Prepare the crust: In a food processor, pulse together the flour, powdered sugar, and salt until combined. Add cold cubed butter and pulse until mixture resembles coarse crumbs with pea-sized pieces. If mixing by hand, use a pastry cutter or fingers.
  2. Add the egg yolk and pulse or mix gently until dough starts to come together. If too dry, add 1 tablespoon ice-cold water and pulse again. Do not overwork the dough.
  3. Turn dough onto lightly floured surface and press into a disc. Wrap in plastic wrap and chill for at least 30 minutes.
  4. Blind bake the crust: Preheat oven to 350°F (175°C). Roll chilled dough between parchment paper to about 1/8-inch thickness. Transfer to tart pan, press dough evenly on bottom and sides, trim excess.
  5. Prick base with fork, line with parchment paper, fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, bake additional 8-10 minutes until golden. Cool completely on wire rack.
  6. Make ganache: Place chopped chocolate in heatproof bowl. Heat heavy cream in saucepan until just simmering, do not boil.
  7. Pour hot cream over chocolate, let sit 2 minutes. Stir gently in small circles from center outward until smooth and glossy. Stir in butter, vanilla extract (if using), and pinch of salt until silky.
  8. Assemble tart: Pour ganache into cooled crust, smooth top with spatula. Cool at room temperature 30 minutes, then refrigerate at least 2 hours to set.
  9. Before serving, let tart sit at room temperature 10 minutes to soften slightly for perfect silky texture.

Notes

Use high-quality dark chocolate for best flavor and texture. Heat cream just until simmering to avoid grainy ganache. Chill crust before blind baking to keep it flaky. Let ganache set fully in fridge for silky smooth texture. For dairy-free, substitute heavy cream with coconut cream and butter with coconut oil. For gluten-free, use almond or gluten-free flour blend.

Nutrition

Keywords: chocolate ganache tart, chocolate tart, easy chocolate dessert, silky smooth ganache, buttery crust, decadent dessert, chocolate tart recipe

Find it online: https://blingbite.com/decadent-chocolate-ganache-tart-recipe-easy-silky-smooth-texture/