Chocolate ganache tart dessert (Print version)

A creamy chocolate ganache atop a buttery, crisp tart shell chilled for rich texture.

# Ingredient List:

→ Tart Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup powdered sugar
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, cold and cubed
05 - 1 large egg yolk
06 - 2 to 3 tablespoons cold water

→ Chocolate Ganache Filling

07 - 8 ounces bittersweet or semisweet chocolate, chopped
08 - 1 cup heavy cream
09 - 2 tablespoons unsalted butter, softened
10 - 1/2 teaspoon pure vanilla extract
11 - Pinch of salt

→ Optional Garnishes

12 - Fresh berries
13 - Flaky sea salt
14 - Whipped cream

# How To Make It:

01 - Combine flour, powdered sugar, and salt in a bowl. Cut in cold butter with a pastry cutter or fingertips until the mixture forms coarse crumbs. Add egg yolk, mix, then slowly add cold water one tablespoon at a time until dough forms.
02 - Press dough evenly into a 9-inch tart pan with removable bottom. Prick base with a fork and refrigerate for 30 minutes.
03 - Preheat oven to 350°F. Line crust with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, remove weights and paper, then bake an additional 10 minutes until golden. Let cool completely.
04 - Place chopped chocolate in a heatproof bowl. Heat cream until just simmering and pour over chocolate. Let sit 2 minutes, then whisk until smooth. Stir in butter, vanilla extract, and salt until glossy.
05 - Pour ganache into cooled crust and smooth the surface. Refrigerate at least 1 hour until set.
06 - Top with fresh berries, flaky sea salt, or whipped cream as desired before serving.

# Expert Advice:

01 -
  • It looks restaurant-quality but comes together in under an hour of actual work—the rest is just chilling time while you do something else
  • That moment when you slice into the tart and the knife glides through the glossy ganache like butter is pure satisfaction
  • It's impressive enough for dinner guests but forgiving enough that you won't stress the whole time you're making it
02 -
  • Temperature matters more than anything else in this recipe—cold butter, cold water, properly tempered chocolate. Each step builds on the last. Rushing is the only real way to fail.
  • Don't over-whisk the ganache once it's smooth or you'll incorporate air and it'll lose that dense, silky texture you're after. Whisk until combined, then stop.
  • If your ganache seems grainy after adding cream, it's usually because the chocolate wasn't chopped fine enough or the cream wasn't hot enough. Room temperature cream won't melt chocolate properly.
03 -
  • If you want to try flavor variations, add a teaspoon of espresso powder to the ganache for depth, or stir in a tablespoon of orange zest for brightness—the possibilities are endless once you master the basic technique
  • For a gluten-free version, swap the all-purpose flour for a quality gluten-free blend at a 1:1 ratio—the rest of the recipe stays exactly the same and works beautifully

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