Can I use milk chocolate instead of dark chocolate?

Yes, but the tart will be much sweeter and less intense. Adjust the cream-to-chocolate ratio slightly to keep the ganache firm.

How do I prevent my tart crust from shrinking?

Make sure to chill the dough before baking, and don’t skip blind baking with pie weights.

Can I make a no-bake version of this tart?

Absolutely! Use a crushed cookie crust (like Oreos or graham crackers) with melted butter as the base, and skip baking altogether.

Why is my ganache grainy?

Overheating the cream or stirring too aggressively can cause separation. Warm gently and stir slowly.

Can I flavor the ganache?

Yes—liqueurs like Grand Marnier or espresso powder can enhance the richness beautifully.

Dark Chocolate Ganache Tart – 5 Best Tips for Success

Description

This Dark Chocolate Ganache Tart is a rich, creamy, and indulgent dessert with a buttery crust and silky smooth filling. Perfect for special occasions or whenever a chocolate craving strikes.

Ingredients

Scale

For the Tart Crust (if homemade):

1 ¼ cups all-purpose flour
¼ cup granulated sugar
½ cup unsalted butter, cold and cubed
1 egg yolk
2–3 tbsp cold water

For the Ganache Filling:

200 g dark chocolate (60–70% cocoa), finely chopped
200 ml heavy cream
2 tbsp unsalted butter
1 tsp vanilla extract (optional)

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Instructions

Make the Tart Crust
- Mix flour, sugar, and salt in a bowl. Cut in cold butter until crumbly.
- Add egg yolk and cold water, mix until dough comes together.
- Wrap in plastic wrap and chill for 30 minutes.
Bake the Crust
- Roll out dough and press into a tart pan.
- Line with parchment and fill with pie weights or beans.
- Blind bake at 350°F (175°C) for 15 minutes, remove weights, and bake for another 10 minutes until golden. Let cool.
Prepare Ganache Filling
- Heat cream in a saucepan until it just begins to simmer.
- Pour hot cream over chopped chocolate in a bowl. Let sit for 1–2 minutes.
- Stir until smooth, then add butter and vanilla.
Assemble the Tart
- Pour ganache into cooled tart crust.
- Smooth the top with a spatula.
- Refrigerate for 2–3 hours until set.
Serve & Enjoy
- Garnish with berries, whipped cream, or sea salt flakes before serving.

Notes

For a no-bake version, substitute the pastry crust with a cookie crumb base (Oreos or graham crackers).
You can add a splash of coffee or orange liqueur to the ganache for extra flavor.
Best served slightly chilled or at room temperature.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking & Chilling
Cuisine: International

Nutrition

Serving Size: 1 slice (1/12 tart)
Calories: ~310 kcal
Sugar: 18 g
Sodium: 21 g
Fat: 12 g
Saturated Fat: 8 g
Unsaturated Fat: 0 g
Trans Fat: 28 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 35 mg