Description
A rich and smooth chocolate ganache tart with a flaky, buttery crust that’s simple to make and perfect for any occasion.
Ingredients
Scale
- 1 ¼ cups all-purpose flour (160g)
- 2 tablespoons unsweetened cocoa powder (15g)
- ¼ cup granulated sugar (50g)
- ¼ teaspoon salt
- 7 tablespoons unsalted butter, cold and cubed (100g)
- 3–4 tablespoons ice water (45-60ml)
- 8 ounces bittersweet or semi-sweet chocolate, chopped (225g)
- ¾ cup heavy cream (180ml)
- 1 tablespoon light corn syrup (15ml)
- 1 teaspoon vanilla extract
- Flaky sea salt (optional, for sprinkling)
- ½ teaspoon espresso powder (optional)
Instructions
- Whisk together flour, cocoa powder, sugar, and salt in a large bowl.
- Add cold, cubed butter and cut into the flour mixture using a food processor or pastry cutter until coarse crumbs with pea-sized bits remain.
- Slowly drizzle in ice water, one tablespoon at a time, mixing gently until dough just comes together.
- Form dough into a disc, wrap in plastic wrap, and chill in the fridge for at least 30 minutes.
- Roll dough out on a lightly floured surface to about 12 inches in diameter.
- Transfer dough to a 9-inch tart pan, press into edges, trim excess, and prick bottom with a fork.
- Line crust with parchment paper or foil and fill with pie weights or dried beans.
- Bake at 350°F (175°C) for 15 minutes, remove weights and parchment, then bake another 8-10 minutes until set but not fully browned. Let cool completely.
- Chop chocolate finely and place in a heatproof bowl.
- Heat heavy cream and corn syrup in a small saucepan over medium heat until it begins to simmer.
- Pour hot cream mixture over chocolate and let sit for 2 minutes without stirring.
- Whisk gently until smooth and glossy, then stir in vanilla extract and espresso powder if using.
- Pour ganache into cooled crust and smooth the top with a spatula.
- Sprinkle flaky sea salt on top if desired.
- Refrigerate tart for at least 2 hours until ganache is set and silky.
- Slice with a sharp knife dipped in hot water for clean cuts and serve chilled or at room temperature.
Notes
Use cold butter and ice water to keep crust flaky. Chill dough to relax gluten and prevent shrinking. Double bake crust with weights to avoid sogginess. Let ganache sit before whisking for silky texture. Warm knife in hot water for clean slicing. Store leftovers covered in fridge up to 4 days; bring to room temperature before serving. Avoid freezing to prevent grainy ganache and soggy crust.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/8 of tart
- Calories: 380
- Sugar: 20
- Sodium: 120
- Fat: 26
- Saturated Fat: 15
- Carbohydrates: 32
- Fiber: 3
- Protein: 5
Keywords: chocolate ganache tart, chocolate dessert, homemade tart, silky ganache, flaky crust, easy dessert, chocolate tart recipe