If you're looking for a chocolate dessert that feels both sophisticated and accessible, a chocolate ganache tart is your golden ticket. With a crisp, buttery crust and a luscious, melt-in-your-mouth chocolate filling, this treat has bakery-quality look-without requiring professional skills.
You might also like Chocolate Strawberry Cake.
A chocolate ganache tart consists of a crisp, buttery crust filled with glossy, velvety chocolate ganache-a mixture of chocolate and cream that sets to a beautifully sliceable, decadent texture. It's the kind of showstopper that turns heads at celebrations but is easy enough to whip up for a weeknight indulgence. Topped simply with whipped cream and fruit, this tart never fails to impress.
Who says you need hours or a professional pastry chef to impress? This chocolate ganache tart got that polished, glossy finish and deep chocolate flavor that makes people think you spent way more time than you did.
What Is a Chocolate Ganache Tart?
A chocolate ganache tart is a dessert consisting of a buttery crust filled with a smooth blend of melted chocolate and cream known as ganache. Once chilled, the ganache sets into a luxuriously rich, melt-in-your-mouth texture that pairs perfectly with the crisp crust beneath it.
This is an ideal dessert for special occasions, but simple enough for everyday indulgence. Whether served plain or topped with fruit, nuts, or whipped cream, it's always a showstopper. If you are a fan of ganache, you might also like Peanut Butter Chocolate Ganache Cheesecake and Buckeye Brownies.
Why This Chocolate Ganache Tart Works
- It doesn't require a lot of sugar. This rich, silky chocolate tart fools everyone-no one ever believes it's made without refined sugar (there is only minimal sugar in the crust and in milk chocolate), and frankly, you'll probably forget too after the first blissful bite.
- Endlessly customizable. From the crust to the ganache mix-ins, you can go classic, add orange zest, peanut butter, sprinkle sea salt, or toss in your favorite nuts for a personalized finish that never gets boring.
- Convenient. It's lightning-fast to prep (think under 30 minutes), and thanks to its chill time, you can make the whole tart ahead-perfect for stress-free entertaining, dinner parties, or those moments when your sweet tooth can't wait.
Key Ingredients
- Chocolate: Use high-quality chocolate bars rather than chocolate chips, as chips contain stabilizers that prevent smooth melting. Dark chocolate gives depth and sophistication, while milk or semi-sweet chocolate creates a softer, sweeter tart. I used milk chocolate bars here.
- Almond Flour & All-Purpose Flour
- Sugar: All you need is ¼ cup of sugar for the crust!
- Cream: Heavy cream is the secret to the ganache's smooth, luxurious texture, giving it just the right body and shine.
- Butter: Incorporated at the end for additional gloss and a supremely silky finish. It enriches both flavor and feel.
- Cream: Adds richness, smoothness, and that signature luscious texture. Heavy cream provides body and shine, balancing the firmness of the chocolate once it sets.
- Espresso powder
- Salt: Rounds out the sweetness and highlights the chocolate flavor. A small pinch can make the difference between "good" and "exceptional."
- Vanilla (optional): Adds depth, warmth, and a touch of balance against any bitterness in the chocolate.
Plus, strawberry/raspberry mix for the Berry Whipped Cream and decoration.
How to Make Chocolate Ganache Tart
This is an overview with step-by-step photos. Full ingredients, measurements & instructions are in the recipe card below.
1. Make the Tart Crust
Pulse together almond flour, all-purpose flour, sugar, salt, butter, and egg. The mixture should be crumbly but hold shape when pressed together.
2. Chill the Dough and Roll
Chill the dough for easy handling, then roll out to fill an 11 inch tart pan. Dock (prick) the base with a fork and bake until lightly browned. Cool completely to avoid a soggy base.
3. Prepare the Ganache
Chop the chocolate finely for even melting. Heat cream until it's just barely simmering (don't boil), then pour over chocolate and let it sit to melt. Stir gently until smooth and glossy. Add butter, espresso powder, and vanilla; blend until the ganache is silky.
4. Fill the Crust and Chill
Pour the ganache into the cooled crust, smoothing the surface. Refrigerate until firmly set.
5. Make Berry Sauce
Combine berries and sugar and reduce over medium heat and strain.
6. Make Berry Whipped Cream
Whip cold cream (with a bit of sugar) until stiff peaks form. Gently fold in berry sauce.
Place into a pipping bag with a large tip, I used a Wilton 1M. Refrigerate the whipped cream until you are ready to serve the tart.
7. Decorate the Tart
Pipe rosettes or swoops of berry cream onto the tart, then decorate with fresh berries and a glaze made from leftover berry sauce.
Place cut strawberries and raspberries around the whipped cream. Take the remaining berry sauce mixed with a little bit of water and glaze the fresh fruit, so that it's shiny. Slice the tart and enjoy.
Chocolate Ganache Tart with Berry Whipped Cream
Ingredients
Crust
- 1 cup all-purpose flour
- 1 cup almond flour
- ¼ cup granulated sugar
- ¼ teaspoon salt
- ⅓ cup unsalted butter cold and cubed
- 1 egg
Ganache Filling
- 16 oz high-quality milk chocolate (35%-40%), finely chopped
- 1¼ cup heavy cream
- 2 tablespoon unsalted butter
- 1½ teaspoon espresso powder
- 1 teaspoon vanilla extract
Berry Whipped Cream
- 1 cup strawberry and raspberry mix (fresh or frozen)
- ½ cup granulated sugar
- 1 cup heavy cream
- fresh strawberries and raspberries for decor
Instructions
Prepare the Crust Dough
- To a food processor, add the all-purpose flour, almond flour, granulated sugar, salt, butter cubes and egg. Pulse the mixture until it's mostly combined but still a little bit crumbly.
- Dump the crust out onto a clean surface and form into a disk shape.
Chill and Roll
- Wrap in plastic wrap and refrigerate for at least 1 hour.
- When the dough has chilled, preheat the oven to 350°F. Roll the dough out evenly and thinly until it is about a 13-inch circle to fit an 11 inch tart pan.
Add the Dough to the Tart Pan
- Carefully transfer the dough to the tart pan and form into the bottom and sides, cutting off and excess dough from the top.
- Take a fork and prick the bottom several times, so the dough doesn't get bubbles while baking.
Bake the Crust
- Place on a baking sheet and bake for 16-18 minutes, until the edges and bottom are lightly browned. Allow the crust to cool completely.
Make Chocolate Ganache
- Place the chopped chocolate into a large heat-safe bowl. Heat the heavy cream either in the microwave or in a saucepan until it is lightly simmering, but not boiling.
- Pour the heavy cream over the chocolate and give it a minute to set. Then with a rubber spatula, gently stir until the chocolate has fully melted and combined with the heavy cream.
- Add the unsalted butter, espresso powder and vanilla extract and stir until smooth and glossy.
Pour Ganache into the Crust & Chill
- Pour the ganache into the cooled crust and gently wiggle until the ganache has evened out.
- Pop any bubbles that may have formed with a toothpick. Chill the tart in the refrigerator for about 2-3 hours, until the ganache has set.
Make Berry Whipped Cream
- While the tart is chilling, make the berry whipped cream. In a saucepan, combine the berries and ½ cup of sugar over medium-low heat. Stir frequently until the berries have reduced, about 6-7 minutes.
- Pour the berry sauce through a fine strainer leaving out chunks and seeds. Allow the sauce to come to room temperature.
- In a mixing bowl, pour in the heavy cream and teaspoon of sugar. Using an electric mixer, whip the heavy cream until it is stiff and fluffy.
- Gently fold in the berry sauce into the whipped cream, leave about a teaspoon to glaze the fruit.
- Place into a pipping bag with a large tip, I used a Wilton 1M.
- Refrigerate the whipped cream until you are ready to serve the tart.
Decorate the Tart
- Pipe different sized rosettes in a large circle inside the tart, like a wreath shape.
- Place cut strawberries and raspberries around the whipped cream. Take the remaining berry sauce mixed with a little bit of water and glaze the fresh fruit, so that it's shiny.
- Slice the tart and enjoy.
Essential Equipment
- 11-inch tart pan with removable bottom
- Food processor for the crust
- Rubber spatula for smooth ganache
- Fine mesh strainer for berry sauce
- Mixing bowls, rolling pin, and electric mixer
Helpful Tips for the Perfect Tart
- Trouble rolling crust? If you find the dough for the crust is too sticky when rolling out, dust your rolling pin with flour and also the top of the dough lightly. It can be tricky to get the dough in the pan, just take your time. The colder the dough stays the better.
- Chill is key: Allow crust and tart to cool fully at each step for crisp texture and clean layers.
- Heat the cream gently: Once you see small bubbles around the edges, it's ready - don't let it boil. Too much heat can cause the ganache to split or become grainy.
- Skip the microwave for melting chocolate. It's tempting, but it won't give you that smooth finish.
- Bubbles in ganache? Pop them with a toothpick for a glassy finish.
- Make sure to not over whip the heavy cream, as soon as it's holding its shape, then it's ready. If you did over-whip, add in a splash more heavy cream and hand fold it in. The consistency should improve. You also want to hand fold the berry sauce into the cream so that it keeps its nice consistency.
- Add chocolate barrier: For an even crisper base, brush the baked, cooled crust with melted chocolate before adding ganache.
- Use high quality chocolate: I highly recommend getting a better quality chocolate as it's the star of the dessert. European varieties tend to be better but even stores like Trader Joe's have good quality chocolate.
Frequently Asked Questions
- Can I use dark chocolate instead of milk?
Yes, but since dark chocolate is not as sweet, you might want to add a bit of sugar in the filling. - Do I need to bake the filling?
No baking required-the ganache sets beautifully in the fridge. - Why does my ganache have air bubbles?
Stir or whisk slowly and gently. Fast whisking introduces air, which can create small surface bubbles. - Does the Ganache Filling Need Baking?
- Nope! The beauty of ganache is that it sets up perfectly in the fridge, no oven time required.
- Why Is My Ganache Grainy or Separated? Most likely, the cream was too hot. Whisk in a bit of warm cream or use an immersion blender to restore smoothness. .
Troubleshooting Common Issues
- Ganache looks grainy or separated: The cream may have overheated. Stir in a small splash of warm cream or use an immersion blender to emulsify it back together.
- Tart filling didn't set: Either the chocolate ratio was too low, or the tart wasn't chilled long enough. Chill for an additional hour or use slightly higher chocolate content next time.
- Crust turned soggy: Ensure the crust cools completely before filling. You can also brush a thin layer of melted chocolate over the crust as a barrier before pouring in the ganache.
- Cracks after chilling: This happens from overmixing or rapid temperature change. Let the ganache set at room temperature first, then chill.
Variations and Substitutions
- Vegan-Friendly: Swap butter and cream for coconut cream and a vegan butter alternative.
- Gluten-Free: Use only almond flour or a gluten-free cookie crumb base for the crust.
- Flavored Ganache: Infuse cream with orange zest, cardamom, or chili before pouring over chocolate.
- Salted Caramel Twist: Spread a thin caramel layer on the crust before adding ganache.
- Add dark chocolate: You can mix in a little bit of 60% dark chocolate to offset some of the richness and sweetness. I like to experiment with different chocolate brands and percentages to see what tastes the best. You can experiment with darker varieties as well.
- Use freshly brewed coffee: You can use strong cold brew coffee instead of espresso powder or skip it altogether if you want.
Serving Suggestions
- Slice with a warm, clean knife for smooth edges.
- Serve slightly chilled or at room temperature for the creamiest texture.
- Pair with fresh berries to offset the richness.
- Drizzle with raspberry coulis or caramel for restaurant-worthy presentation.
- Add a dollop of whipped cream or a scoop of vanilla ice cream for contrast.
Storage and Make-Ahead Tips
- Refrigeration: Keep the tart covered in the fridge for up to four days. Let it sit at room temperature for 15-20 minutes before serving for the best flavor and texture.
- Freezing: Freeze the entire tart or individual slices. Thaw overnight in the fridge before serving.
- Make-Ahead: The tart can be made 1-2 days in advance and kept chilled. I would wait right until serving to add the whipped cream, but it can also be made in advance and stored in a piping bag or airtight container.
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