This is a shortcrust tart shell filled with a smooth, set chocolate ganache — just a handful of ingredients, no mixer required, and a result that looks far more involved than it is. The crust is blind-baked until crisp, the ganache is poured in warm and left to firm up in the fridge, and that’s genuinely most of it. If you want a make-ahead dessert that holds up well and impresses without much fuss, this is a reliable one to have in your back pocket.
Smart swaps
- Dark chocolate: The recipe calls for 70% cacao. Don’t go lower than 60% or the ganache will be too sweet and may not set as firmly. Baking bars work better here than chocolate chips, which contain stabilizers that can make the ganache grainy.
- Heavy cream: Use full-fat only. Half-and-half won’t give you the same set or texture.
- Gluten-free flour: A 1:1 gluten-free baking blend works in the crust, but chill the dough for 30 minutes before rolling — it will be stickier than standard dough.
- Butter in the ganache: Softened butter is specified for a reason. Cold butter can cause the ganache to seize or look greasy. Set it out 30 minutes ahead.
The short version of why this works
Two things carry this recipe. First, blind baking the crust — baking it with weights before the filling goes in — keeps the base crisp instead of soggy under the ganache. Skip that step and you’ll have a soft, doughy bottom that can’t support the filling. Second, letting the hot cream sit on the chopped chocolate for a full minute before stirring gives the chocolate time to melt evenly. Stir too soon and you risk a grainy, broken ganache. Stir slowly from the center outward and you get that glossy, smooth result every time.
Mistakes to avoid
- Rolling warm dough: If the butter softens while you’re mixing, the crust will shrink badly during baking. If the dough feels soft or greasy, wrap it and refrigerate for 20 minutes before rolling.
- Pouring ganache into a warm shell: The crust needs to be fully cooled before you add the ganache, or the fat will separate and pool at the edges. Give it at least 20 minutes on a wire rack.
- Rushing the set: Two hours in the fridge is the minimum. Cut it early and the ganache will be too soft to slice cleanly. Overnight is better if you’re serving to guests.
- Chopping chocolate too coarsely: Large chunks won’t melt fully in the time the cream sits on them. Aim for pieces no bigger than a thumbnail so everything melts evenly.
- Skipping the fork prick: Those fork holes in the base let steam escape during blind baking. Without them, the crust can puff up unevenly under the parchment and weights.
Storage and freezing
Cover the finished tart loosely with plastic wrap and refrigerate for up to four days — the ganache stays smooth and the crust holds its texture well through day two, then softens slightly after that. To freeze, skip the garnish, wrap the whole tart tightly in plastic and then foil, and freeze for up to six weeks; thaw overnight in the fridge before serving. You can also make the crust up to two days ahead, blind-bake it, and store it at room temperature wrapped in plastic, then make and pour the ganache the day you plan to serve. Skip the powdered sugar garnish — it dissolves in the fridge and adds nothing worth the extra dish.
Chocolate Ganache Tart
Equipment
- Tart pan (9-inch)
- Mixing Bowls
- Whisk
- Heatproof spatula
- Rolling pin
- Saucepan
- Baking weights or beans
- wire rack
Ingredients
Crust
- 1 ¼ cups all-purpose flour preferably unbleached
- ¼ cup powdered sugar
- ½ teaspoon salt fine sea salt
- ½ cup unsalted butter cold, cubed
- 1 large egg yolk fresh
- 1 tablespoon heavy cream
Ganache
- 8 ounces dark chocolate 70% cacao, chopped
- 1 cup heavy cream
- 2 tablespoons unsalted butter softened
- 1 teaspoon vanilla extract pure
Garnish
- ¼ cup fresh berries optional, for decorating
- 1 tablespoon powdered sugar for dusting
Instructions
Prepare the Crust:
- Preheat the oven to 350°F (175°C). In a mixing bowl, combine flour, powdered sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Blend the egg yolk and heavy cream, then add to the mixture, stirring until a dough forms.
- Roll the dough on a lightly floured surface to fit into a 9-inch tart pan. Press the dough into the pan and trim the excess. Prick the base with a fork, line with parchment, and fill with baking weights. Bake for 15 minutes, then remove weights and bake for another 5 minutes.
Make the Ganache:
- Place the chopped chocolate in a heatproof bowl. In a saucepan, bring the cream to a simmer. Pour over the chocolate, letting it sit for a minute. Stir until smooth, then mix in the butter and vanilla extract until glossy.
Assemble the Tart:
- Pour the ganache into the cooled tart shell and smooth the top. Allow to set at room temperature, about 2 hours.
Serving:
- Garnish with fresh berries and a dusting of powdered sugar. Serve slices with a dollop of whipped cream or alongside espresso for a true French experience.
Notes
- For a gluten-free version, substitute the all-purpose flour for a gluten-free blend.
- For a deeper chocolate flavor, choose a high-quality, 70% cacao chocolate.
Nutrition
Common questions
Can I make this tart without baking weights?
Yes — dried beans or uncooked rice work just as well and can be reused many times for the same purpose. Pour them in a thick, even layer over the parchment so they press against the sides of the crust, which is where shrinkage usually happens.
My ganache looks grainy or oily — what went wrong?
It likely seized, which happens when the chocolate and cream are stirred too aggressively or the cream wasn’t hot enough to melt the chocolate fully. Try adding a tablespoon of warm cream and stirring slowly from the center — this can often bring it back together.
Does the tart need to be served cold straight from the fridge?
It slices best cold, but the flavor is better at room temperature. Pull it from the fridge about 15 to 20 minutes before serving and the ganache will soften just enough to eat smoothly without losing its shape when cut.
Can I use milk chocolate instead of dark?
You can, but the tart will be noticeably sweeter and the ganache will be softer because milk chocolate has a higher sugar and milk-solid content. If you go that route, reduce the cream by two tablespoons to help it set more firmly.
If you liked this one
- Dark Chocolate Espresso Tartlets
- French Brown Butter Chocolate Tart
- Blackberry Mascarpone Tart
- French Chocolate Truffles