Dark Chocolate Ganache Tart
This Dark Chocolate Ganache Tart is silky smooth and full of dark chocolate flavor inside a crispy shortcrust tart. Top with whipped cream for a luscious and elegant dessert that is so easy to make.
Servings 8 slices
Shortcrust Tart Dough
- 1 1/4 cups AP flour
- 1/4 cup Sugar
- 1/4 tsp. Salt
- 8 tbls. Butter
- 1 Egg yolk
- 1 tbsp. Ice water
- 1 tbsp. Heavy cream optional can use water
- 1 tsp. Vanilla
Whipping Cream and Hearts
Short Crust Tart Dough
Using a stand mixer with the paddle attachment put the flour, sugar, and salt in the bowl and mix.
Cut the cold butter in cubes and then add to the bowl and beat on medium-low speed until the texture resembles coarse cornmeal. The butter pieces should be about the size of a pea. Do not overbeat.
In a small bowl add the egg yolk, water, cream, and vanilla. Mix together then add to the mixing bowl and mix on low until the dough pulls away from the sides.
Place the dough on a lightly floured surface and roll into a 12" circle to fit the 9 1/2" tart pan.
Roll the dough around the rolling pin and place over the tart pan then unroll the dough and fit the pastry into the pan. Press the corners and edges of the dough to fit the pan
With the tines of a fork, press the tines into the dough to allow for venting. Place the tart pan with the dough into the refrigerator and chill for 15 -30 minutes
Baking the Shortcrust Dough
Preheat the oven to 350° F. You will need to weigh down the tart dough before baking to keep it from puffing up and losing its shape.
Remove the tart dough from the refrigerator and cut a piece of parchment paper in a 12" circle and press on top of the tart dough, then fill the tart dough pan with sugar to almost the top and spread into a flat layer making sure to get to the edges.
Place the tart pan in the oven and bake for 30 minutes until you can see the top of the tart dough has turned light golden brown. Carefully remove the pan and place on a cooling rack.
To remove the sugar, scoop out the sugar until it is easy enough to pick up the parchment paper from the tart without spilling sugar. The sugar is still good and can be reused. It may appear a bit golden in color but it is usable.
Let the tart shell cool completely before filling.
How to make the ganache filling
Set the cooled tart shell on a baking sheet or a tray that can fit inside your refrigerator. doing this makes is easier to move the filled tart shell without spilling.
In a medium-size bowl add the chocolate either in chips, wafers or coarsely chopped
The butter should be at room temperature and cubed
Heat the cream over medium heat in a small saucepan until it starts to a boil. Immediately remove from the heat and pour the cream over the chocolate. Let this sit for about 30 seconds, then start stirring the chocolate.
Add the cubed butter to the hot cream and chocolate and continue stirring until all the chocolate and butter have melted. If this mixture has not completely melted place in the microwave for 25 seconds to melt and then continue stirring. The ganache should be smooth and glossy.
Once all the chocolate and butter are melted immediately pour the ganache into the baked shortcrust tart shell. Chill the tart for an hour until the ganache is firm. Slice with a warm knife and serve.
Prepare the shortcrust tart crust first since it needs to chill for 30 minutes and then be baked and cooled before adding the ganache filling.
The best way to slice a ganache tart is to run a knife under hot water to heat the blade, then dry the knife blade and cut the tart. The heat of the blade makes slicing easier.
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Serving: 1slice | Calories: 548kcal | Carbohydrates: 42.8g | Fat: 39.9g | Cholesterol: 116mg | Sodium: 272mg