Chocolate Ganache Tart

Ingredients

• 1.25 cups All-purpose flour
• 6 tablespoons Unsalted butter, cold and cubed
• 2 tablespoons Granulated sugar
• ¼ teaspoon Kosher salt
• 1 whole Large egg yolk
• 3 tablespoons Ice water
• ¾ cup Heavy cream
• 6 ounces Dark chocolate (70% cacao), chopped
• 2 tablespoons Unsalted butter
• 1 tablespoon Light corn syrup
• ⅛ teaspoon Kosher salt
• ⅛ teaspoon Fleur de sel or sea salt flakes
• 1 teaspoon Powdered sugar (optional)

Instructions

1. 1

   Make the tart dough: In a medium bowl, whisk together 1.25 cups all-purpose flour, 2 tablespoons granulated sugar, and 0.25 teaspoon kosher salt. Add 6 tablespoons of cold, cubed unsalted butter and use a pastry cutter, two forks, or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining — this creates a tender, flaky crust.

2. 2

   In a small bowl, whisk together 1 egg yolk and 3 tablespoons ice water. Drizzle this mixture over the flour mixture while stirring gently with a fork until just combined and shaggy. Do not overwork the dough or it will become tough.

3. 3

   Form the dough into a flat disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes — this rest allows the gluten to relax and prevents the tart shell from shrinking during baking.

4. 4

   Preheat your oven to 375°F. Remove the dough from the refrigerator and place it between two sheets of parchment paper. Using a rolling pin, roll the dough into a thin, even circle about 1/8 inch thick — it should be large enough to line a 9-inch tart pan with a 1-inch overhang.

5. 5

   Carefully transfer the dough to a 9-inch tart pan with a removable bottom by peeling away the top parchment, inverting the dough over the pan, and gently pressing it into the bottom and up the sides. Trim the excess dough flush with the rim using a small knife — the dough should sit slightly below the edge so it doesn't brown too quickly.

6. 6

   Prick the bottom of the shell all over with a fork to prevent large air bubbles from forming during baking. Line the shell with parchment paper and fill with pie weights, dried beans, or uncooked rice to hold it flat.

7. 7

   Blind bake (partially bake with weights) at 375°F for 12-15 minutes, until the edges turn light golden. Carefully remove the weights and parchment — you should hear a slight crackle as they release. Return the shell to the oven for 3-4 minutes more, until the bottom is set and dry to the touch. The shell should be pale blond, not deeply golden, since it will bake again with the ganache.

8. 8

   Remove the tart shell from the oven and let it cool on a wire rack while you prepare the ganache. Do not remove it from the pan.

9. 9

   Make the ganache: Pour 0.75 cup heavy cream into a small saucepan and set over medium heat. Heat until steam rises from the surface and small bubbles form around the edges — do not let it boil. You want it just hot enough to melt the chocolate smoothly.

10. 10

    Chop 6 ounces of dark chocolate (70% cacao) into small, uniform pieces about the size of peas — this helps it melt evenly. Place the chopped chocolate in a medium bowl and pour the hot cream over it. Let it sit undisturbed for 1 minute to soften the chocolate, then add 2 tablespoons unsalted butter, 1 tablespoon light corn syrup, and 0.125 teaspoon kosher salt. Gently whisk the mixture until completely smooth and glossy — do not overwhisk or you risk incorporating air bubbles.

11. 11

    Pour the ganache into the cooled tart shell, spreading it in an even layer with an offset spatula or the back of a spoon. The ganache should be smooth and glossy, filling the shell about three-quarters full.

12. 12

    Let the tart sit at room temperature for 10 minutes while the ganache sets slightly. If you want a matte finish, leave it as is. If you prefer a glossy, professional finish, use a kitchen torch on the lowest setting, holding it 6-8 inches above the surface and moving it slowly across the ganache until it shines — watch carefully, as it only takes a few seconds.

13. 13

    Sprinkle a pinch of fleur de sel or sea salt flakes over the top, which brings out the chocolate's depth and adds a sophisticated contrast. If desired, dust very lightly with powdered sugar just before serving.

14. 14

    Allow the tart to cool completely at room temperature — the ganache will continue to set and firm up as it cools, taking about 1-2 hours for a perfect texture. You can also refrigerate for 20 minutes for a firmer set, but avoid letting it get too cold, as the ganache will become dense and lose its silky mouthfeel.

15. 15

    To serve, carefully remove the tart from the pan by pushing the removable bottom up and out. Use a hot, dry knife to slice — dipping the blade in hot water and wiping it clean between cuts gives you clean, elegant slices. Serve at room temperature or slightly chilled.

Tools you’ll need

• Medium bowl
• Whisk
• Pastry cutter or two forks
• Small bowl
• Fork
• Plastic wrap
• 9-inch tart pan with removable bottom
• Rolling pin
• Parchment paper
• Small knife
• Pie weights or dried beans
• Wire cooling rack
• Saucepan
• Offset spatula or spoon
• Kitchen torch (optional)
• Hot knife

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