Luscious Chocolate Ganache Tart (Printable)

A smooth chocolate ganache filling paired with a crisp buttery crust ideal for sweet moments.

# What You'll Need:

→ Tart Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup powdered sugar
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, cold and cubed
05 - 1 large egg yolk
06 - 2 to 3 tablespoons cold water

→ Chocolate Ganache Filling

07 - 8 ounces bittersweet or semisweet chocolate, chopped
08 - 1 cup heavy cream
09 - 2 tablespoons unsalted butter, softened
10 - 1/2 teaspoon pure vanilla extract
11 - Pinch of salt

→ Optional Garnishes

12 - Fresh berries
13 - Flaky sea salt
14 - Whipped cream

# Directions:

01 - Whisk flour, powdered sugar, and salt in a bowl. Cut in cold butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs. Mix in egg yolk, then add cold water one tablespoon at a time until dough forms.
02 - Press dough evenly into bottom and sides of a 9-inch tart pan with removable bottom. Prick base with fork and refrigerate for 30 minutes.
03 - Preheat oven to 350°F. Line crust with parchment paper and fill with pie weights or dried beans. Bake 15 minutes. Remove weights and paper, then bake another 10 minutes until golden. Cool completely.
04 - Place chopped chocolate in a heatproof bowl. Heat cream in saucepan until simmering; pour over chocolate and let sit 2 minutes. Whisk until smooth, then stir in butter, vanilla, and salt until glossy.
05 - Pour ganache into cooled tart shell, smooth surface, and refrigerate at least 1 hour until firm.
06 - Top with fresh berries, flaky sea salt, or whipped cream as desired before serving.

# Cooking Tips:

01 -
  • It looks absolutely restaurant-worthy but tastes even better than it looks, which never gets old
  • The contrast between the crisp, buttery crust and the velvety ganache filling is pure chocolate bliss
  • It's forgiving enough for a first attempt but impressive enough to serve at your fanciest dinner party
02 -
  • The temperature of your ingredients matters more than you'd think—warm butter makes a greasy, tough crust, so don't skip chilling anything
  • When making ganache, the ratio of chocolate to cream is crucial; too much chocolate and it won't pour, too much cream and it stays loose forever
  • A warm knife (wipe it and warm it between slices) makes the difference between a ragged edge and a beautiful presentation
03 -
  • Save yourself stress by making the crust a day ahead and keeping it covered in the refrigerator, then bake it when you're ready
  • If your ganache seizes and becomes grainy, warm it gently over a double boiler and whisk in a tablespoon of cream until it becomes silky again—this saved me more than once

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