This classic ganache tart is for the dark chocolate lover in you. Actually its pretty intense, you will only need a small slice…or two.
And much like a blank canvas, you can make this tart to suit your taste. Like hazelnut? Make it hazelnut. Like cherries? Pop some of those on top.
Its so easy. It would be better for me and my diet, if it wasn’t so easy.
Let me tell you the story of how I made this particular tart. My friend Leah and I are starting a business making seasonal, handmade, fresh-to-order pie. As a part of our promotional process, we are taking samples to local events and getting feedback. Last week, we took 50 tartlettes to the opening of a new consignment shop in Alexandria.
Half of the tartlettes were filled with lemon curd cream and topped with fresh fruit.
The other half were filled with orange-scented dark chocolate ganache, whipped cream and candied orange peel.
Aren’t they adorable?!
So anywho, the next day, I found I had a fridge full of leftover ganache, lemon cream, raspberries and candied orange peel, so I combined my resources and put together a chocolate tart.
For garnish, all you really need is a generous dollop of whipped cream and some raspberries. Still, this is a dessert that lends itself to endless variation, so if you want to change it up with whatever find in your pantry…go to town!
Chocolate Ganache Tart
Adapted from a recipe at Chow
- Blind Baked Tart Shell made with Pate Brisee (8- or 9-inch)
- 8 ounces bittersweet chocolate, finely chopped
- 4 ounces semisweet chocolate, finely chopped
- 4 tablespoons unsalted butter (1/2 stick), cut into small pieces
- 1 cup heavy cream
- 3 tablespoons sugar
- scant 1/4 teaspoon kosher salt
- 2 tablespoons Cointreau or another liqueur you like (e.g. Amaretto, Frangelico, Chambord, etc) (optional)
- more heavy cream, whipped and slightly sweetened (for garnish)
- raspberries (for garnish)
Fully bake (aka blind bake) an 8- or 9-inch tart shell lined with Pate Brisee. If you can use a tart pan with a removable bottom, you will get the prettiest result. Just click on the link for the recipe and how to prebake a pate brisee tart.
Place the finely chopped chocolate and butter in a medium bowl and set aside.
Combine cream, sugar, and salt in a small saucepan over medium heat and stir until sugar dissolves and liquid is just at a simmer, about 4 minutes.
Pour cream mixture over chocolate and butter and let sit until melted, about 4 minutes. Gently stir until smooth. Then add your liquor, if using and continue to stir until it is completely incorporated.
Pour ganache into the cooled tart shell and transfer to the refrigerator. Chill until set, about 2 hours.
So at this point you could be done. You have a basic chocolate ganache tart. Store the tart in the fridge, but it tastes even better if you let it sit at room temperature for about 30 minutes before you serve it.
When you are ready to serve, all that’s left is the flourish. I recommend that you garnish your tart with lightly sweetened whipped cream and raspberries…or whatever you like.
This tart is garnished with raspberries, lemon cream and candied orange peel.
Isn’t it purty!
