Chocolate Ganache Tart- A basic chocolate pie may be dressed up to be a sumptuous treat! This creamy chocolate ganache dessert is simple to prepare, and I’ve included several shortcuts to help you out even more! A crisp, bittersweet chocolate pate sucrée foundation supports a rich, creamy, luscious chocolate ganache tart. This stunning chocolate dessert is ideal for dinner parties, holiday gatherings, and other special events. Especially given how simple it is. This Chocolate Ganache Tart is a chocolate lover’s fantasy treat. It has a chocolate tart crust and a luscious dark chocolate ganache filling created with only two ingredients. Ideal for a special dessert or afternoon tea!
Why do we adore this dish?
Is there anything better than a dish made entirely of chocolate? If you ask me, no… This Double Chocolate Tart is the king of chocolate desserts!
It boasts the right balance of a crunchy, crispy chocolate pasty shell and an intense chocolate ganache filling created without additional sugar, much like the Mini Chocolate Tarts version. Dark chocolate dessert that is luxurious and wonderful. This French Tart is similar to my Baked Triple Chocolate Tart, but it’s a lot simpler (and just as tasty). This delicacy, instead of having a truffle-like filling, has a fudgy feel. And believe me when I say it’s difficult to resist!
The Story Behind This Chocolate Ganache Tart:
This Chocolate Ganache Tart is not only easy to make for all levels of chefs, but it’s also vegan, gluten-free, and dairy-free, making it acceptable for practically any diet. The chocolate ganache filling is prepared with dark chocolate and coconut milk, the crust is prepared with almond flour, and the only added sugar is a little agave nectar in the crust (apart from the whopping 10 ounces of dark chocolate in the filling).
This Chocolate Ganache Tart would be president if chocolate sweets throughout the world could vote. At the very least, prom queen. (With this Quinoa Chocolate Bark with Only 2 Ingredients coming in second!)
Now, I’ve heard that Valentine’s Day is approaching (and by “heard a rumor,” I mean that I’ve asked Ben at least four times what we “could do for dinner next Tuesday”). Dessert does not have to be difficult, even if your thoughts about the celebration are. The proof is in this simple Chocolate Ganache Tart. Bake one for your love, sister, closest friend, or yourself. You’ll be astounded at how delicious a simple dish can be.
This dish is made out of simply two ingredients:
Chocolate pâte sucrée tart crust — This dough provides a delicious chocolaty, crunchy, and buttery tart crust.
Filling: Chocolate ganache – A creamy, buttery chocolate ganache that is also incredibly easy to create.
Make The Crust For The Tart:
A chocolate pate sucrée dough is the perfect crust for this dessert. I It’s an easy dough to create, and it yields a tart crust that’s crunchy, sweet, and buttery.
Brush the surface of the tart with melted cocoa butter or melted chocolate after the chocolate pate sucrée pastry has been cooked and cooled fully. This thin layer prevents the crust from becoming soggy, resulting in a wonderfully crisp crust even after the pie has been baked for 24 hours.
You may create or buy a prepared cookie crust if you want an even easier alternative for the crust. For the tart crust, here are several alternatives:
- Crust with a traditional pate sucrée
- Crust made of Oreo cookies
- The crust is made of Graham crackers.
Filling With Chocolate Ganache:
The Ganache Tart filling is simple to create and only requires two ingredients. The amount of chocolate and cream in a traditional Ganache is always the same.
Chocolate: I used a 70% dark chocolate, but you may use any chocolate you choose. Just make sure you’re using Cooking Chocolate rather than Chocolate for Eating. If you eat chocolate, it will not melt correctly, resulting in a gritty, unset ganache.
Heavy or thickened cream is a kind of cream. Avoid using fat-free or low-fat cream since it will alter the taste and texture of the ganache.
As you can see, the ganache filling contains no sugar, thus the sweetness will be totally dependent on the chocolate’s strength. Use a less strong Dark Chocolate or even Milk Chocolate if you like chocolate that is sweeter.
Tips And Tricks:
- It’s critical to finely chop the chocolate before adding the cream. It will help the chocolate melt considerably faster, and you won’t have to use as much heat to melt it completely. A gritty ganache can develop from melting chocolate at a high temperature.
- If the second half of the Cream appears to have chilled while you were mixing the first half, reheat it before adding it to the Chocolate. Simply bring it back to a low simmer (no need for a boil).
- If any of the chocolate remains solid after adding all of the hot cream, you may either microwave it for a few seconds (do not leave it in the microwave for more than 30 seconds at a time!) or heat it in a Double Boiler.
- When creating the Ganache, use a Spatula instead of a Whisk to combine the chocolate and the hot cream. Using a whisk will introduce air bubbles into the ganache, making it less smooth than if you used a spatula.
- To get a flawless finish, pour the Ganache into the Baked Crust while it is still warm. The ganache will start to harden if you leave it out for too long.
Frequently Asked Questions about Recipes:
Is it possible to use a store-bought tart crust?
Absolutely – I like to create my own dough, but if you want a quick and simple chocolate ganache tart, you could just use a store-bought shortcrust dough and fill it with handmade ganache.
What kind of chocolate should I use?
The amount of Cacao in the chocolate is entirely up to you and your own preference, but make sure you use excellent Cooking Chocolate. I’m not consuming chocolate. Because the ganache filling contains no sugar, you’ll want to pick a chocolate that you love eating and that is sweet (or strong) enough for you! I used a 70% chocolate, which resulted in a really rich filling; however, if you want it to be a little sweeter, use a less powerful Dark Chocolate, or even Milk Chocolate!
Is it possible to create this Chocolate Tart ahead of time?
The tart can be kept in the fridge for up to 24 hours. I don’t advocate cooking it much sooner than that since the pastry will lose its crispness. The crust may be prepared and cooked up to two days ahead of time, and the ganache may be filled up to one hour before serving (or the time required for the ganache to set in the fridge).
How should this dessert be stored?
Wrap the unfilled Pastry in foil or plastic and keep it at room temperature. It must be refrigerated after being filled with chocolate ganache.
This dish is not suitable for freezing.
With this Chocolate Tart, what should you serve?
A drizzle of Melted Chocolate, some Fresh Berries, Mint Leaves, Cacao Nibs, and Desiccated Coconut completed the Chocolate Ganache Tart. However, you may garnish it with any of your favorite toppings or ingredients, such as whipped ganache, or leave it simple!
It’ll go well with a berry sauce like a Strawberry Coulis or Raspberry Coulis, a scoop of Vanilla Ice Cream, a Hot Chocolate Sauce, or a Crème Anglaise for serving (Vanilla Custard).
MORE DELICIOIUS RECIPES HERE:
- chocolate tart crust:
- 1 1/2 cup AP / Plain flour
- 2 tbsps. Cacao Powder, Unsweetened
- 1/2 cup powdered sugar
- 1 teaspoon of salt
- 1/2 cup unsalted butter Cold
- 1 whole egg, room temperature
- Filling: Chocolate Ganache
- 2 cups Dark Cooking Chocolate
- 1 cup Heavy Cream Thickened
Crust for Chocolate Tart:
Combine the Flour, Cacao Powder, Icing Sugar, and Salt in a large mixing bowl and stir to combine.
Cut the chilled butter into tiny pieces and add it to the pan. By rubbing it between your fingers (or using a Pastry Blender), combine it with the dry ingredients until tiny crumbs form.
Mix in the egg with your hands until you have a smooth, soft dough.
Place between two sheets of baking paper and roll out into a big circle, about 3 mm or 1/8 inch thick, with a rolling pin. If it's too sticky, a little flour will help. Place on a flat tray in the fridge for at least 1 hour - or up to 24 hours - to rest.
Line your Tart Ring or Tart Pan with parchment paper and pierce the bottom of the dough with a fork. Return to the refrigerator for at least 1 hour, or up to 24 hours.
Preheat the oven to 160 degrees Celsius. While the oven is preheating, place the Tart Ring/Pan with the Pastry in the freezer, then bake for 30 to 40 minutes, or until thoroughly baked. Allow to cool fully before serving.
Filling: Chocolate Ganache
If using a chocolate bar rather than chocolate chips, finely slice the Cooking Chocolate and place it in a large heat-proof mixing basin.
Fill a small saucepan halfway with cream and heat on medium until it begins to boil. Half of the hot cream should be poured over the chopped chocolate and left for 2 to 3 minutes without being touched. Then, using a firm spatula or silicone spatula, whisk everything together in tiny circular motions, beginning in the middle of the bowl and working outwards.
Pour the remaining hot cream over the ganache and swirl gently in circular motions until all of the chocolate has melted and the cream has been integrated. A smooth, glossy ganache should result.
Pour the heated Ganache directly into the cooked Tart Crust. Spread it out with a little offset spatula or the back of a spoon if necessary. Place in the fridge for at least one hour, or until the ganache is firm.
Decorate with your favorite toppings, such as melted chocolate drizzle, fresh berries, cacao nibs, or desiccated coconut, after fully set.
Refrigerate leftovers for up to 5 days or freeze them for up to 3 months. Allow to defrost in the refrigerator overnight.