Chocolate Ganache Tart

Rich, easy, decadent but approachable – this Chocolate Ganache Tart is great for holidays, gatherings or just because.

Anything related to chocolate is really in my need to consume wheelhouse. This Chocolate Ganache Tart is no exception.

One thing, this is super easy to make with minimal ingredients. It can serve a crowd and can be used for gatherings, holidays or just because you’re craving something chocolate.

When it comes to desserts, this is one of my favorite easy go-to recipes. It is so easy to throw together the hardest part is it setting up before serving.

But that is one reason why this is also a great treat to make ahead because of that waiting time.

Topped with chocolate shavings to dress it up a bit, this Chocolate Ganache Tart is a must make.

If you’ve been looking for something that is rich, flavorful and easy to throw together, then you need to put this on your must make list.

Some of my other favorite chocolate desserts that we have on our site include: Chocolate Cheesecake Dip, German Chocolate Brownies and Easy Chocolate Mousse.

WHY THIS RECIPE WORKS:

• Minimal and easy to find ingredients help this come together.
• You can make this ahead of time as it needs time to set up.
• This serves a large crowd, a little of this goes a long way!

INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):

Salted butter
Powdered sugar
Egg
All-purpose flour
Bittersweet chocolate bar
Heavy cream

HOW TO MAKE A CHOCOLATE GANACHE TART, STEP BY STEP:

1. Preheat the oven to 350 degrees F.
2. Place the butter and sugar into a food processor and process until smooth, scraping down the sides.
3. Add the egg and mix until well combined.
4. Add the flour in two batches and mix until a dough forms. Scrape down the sides as needed.
5. Press the dough evenly into a 9-inch tart pan. I like to start with the sides, then press the rest of the dough into the bottom of the pan.
6. Freeze for 25 minutes.
7. Poke holes all over the bottom of the crust.
8. Bake for 10 minutes, or until the mixture is no longer glossy. Allow to cool completely.
9. When the crust is cool, make the filling by adding the chopped chocolate to a large heatproof bowl.
10. Add the heavy cream and butter to a small saucepot over medium heat and bring to low simmer, stirring occasionally.
11. Once at a simmer, pour the mixture over the chopped chocolate and let it sit for 5 minutes.
12. Whisk to combine until smooth; this may take a couple of minutes.
13. Pour the ganache into the crust. I shake it a little bit to distribute evenly.
14. Allow to set overnight at room temperature or in the fridge for about 2-3 hours.
15. Slice and serve with any garnishes you wish.

DO I HAVE TO USE BITTERSWEET CHOCOLATE?

This is what we normally use, but you can use semi-sweet or milk chocolate bars as well.

This will change the flavor slightly by making it more sweet rather than rich if you want a sweeter tart.

CAN I USE EXTRACTS TO CHANGE THE FLAVOR?

Yes! While we don’t use any in the recipe itself you can add in some of your favorites, some ideas include:

1. Almond
2. Raspberry
3. Strawberry
4. Vanilla
5. Rum

Really add what you want, add it a teaspoon at a time and I would taste the chocolate until you reach your desired flavor.

HOW LONG DOES THIS NEED TO CHILL?

We usually let it sit on the countertop overnight to fully set up so thats what makes it a good make ahead treat.

If you want to speed up the chilling/setting process you can place in the freezer for 2-3 hours then remove to the countertop to let thaw slightly to cut.

WHAT CAN I GARNISH THIS WITH?

While is is great just by itself, we always love to make things look a little more pretty right?

You can garnish this with powdered sugar, chocolate shavings, fruit, etc.

HOW TO STORE:

This can be stored at room temperature covered where it will keep for roughly 3 days or in the refrigerator for up to 1 week.

You can also freeze this recipe. Wrap in plastic wrap then foil and it will keep frozen for up to 3 months.

To defrost, remove to the countertop until thawed enough to cut through.

TIPS AND TRICKS:

• We use bittersweet chocolate for this so its rich and not sweet, if you want sweet use semi-sweet or milk chocolate in it’s place.
• Extracts can be added to change the flavor, see above on some ideas.
• This can be made ahead of time as it needs to set up. We usually let it set up on the countertop overnight but can be frozen for 2-3 hours as well.
• Do not forget to poke holes in the crust before baking or it will puff up.
• This can be frozen, see above on how to do that.
• Top with any of your favorite toppings to give more flavor or make it more pretty.

When it comes to this Chocolate Ganache Tart you really cant get any more decadent and rich.

If you like this recipe you might also like:

• Flourless Chocolate Cake
• Easy Chocolate Cake
• Chocolate Sopapilla Cheesecake Bars
• Chocolate Thumbprint Cookies

If you’ve tried this CHOCOLATE GANACHE TART or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!