French · Dessert
Chocolate Ganache Tart
A classic French tart pairing a crisp, buttery pâte sucrée shell with a dense, glossy dark chocolate ganache filling, finished with a touch of flaky salt. Rich, smooth and deeply chocolatey, it is a restrained but elegant dessert built on precision rather than decoration.
$1
35 minsPrep
17 minsCook
157 minsTotal
MediumLevel
Nutrition per serving
496Calories
5.8gProtein
36.8gFat
34.8gCarbs
11.5gSugar
3.6gFiber
502mgSodium
120mgChol
22.3gSat Fat
250mgPotassium
49mgCalcium
4.5mgIron
0.2mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Affogato (Espresso with Vanilla Gelato)
local
Bordeaux Red Wine
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Rub cold cubed butter into sifted flour, sugar and salt until the mixture resembles coarse breadcrumbs.
2
Add the beaten egg yolk and bring together into a smooth dough, adding a few drops of cold water only if needed; flatten into a disc, wrap and chill for 30 minutes.
3
Roll the dough thinly on a floured surface and line two 8cm individual tart tins, pressing into the corners and trimming the edges; prick the bases with a fork and chill for 15 minutes.
4
Blind bake the tart shells at 180°C with baking beans for 12 minutes, then remove the beans and bake a further 5 minutes until pale gold; cool completely on a wire rack.
5
Place the finely chopped dark chocolate in a heatproof bowl.
6
Heat the cream in a small pan until just simmering, then pour over the chocolate and leave to sit for 2 minutes before stirring from the centre outward until glossy and smooth.
7
Stir in the softened butter and vanilla extract until fully incorporated and the ganache is silky.
8
Pour the ganache into the cooled tart shells, tap gently to level, and sprinkle with a pinch of flaky salt.
9
Chill the filled tarts for at least 1 hour until the ganache is set but still sliceable.
10
Serve at room temperature, cut each tartlet into wedges if sharing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 45g45g All Purpose Flour, sifted
- 22g22g Butter, cold, cubed
- 8g8g Sugar White
- 10g10g Egg Yolk, lightly beaten
- 1g1g Salt
- 55g55g Chocolate Dark 70, finely chopped, 1
- 48g48g Heavy Cream, warmed to a simmer, 1
- 8g8g Butter, softened, 1
- 2g2g Vanilla Extract, 1
- 1g1g Salt, flaky, for finishing, 1
