French Chocolate Ganache Tart
A refined French tart with a buttery pastry shell and silky dark chocolate ganache filling. Ready in under an hour, no special equipment required.
- Total time
- 45 min
- Servings
- 8
- Calories
- 380
- Protein
- 5g
Ingredients
- 1.25 cups all-purpose flour
- 6 tbsp cold butter, cubed
- 1 whole egg yolk
- 2 tbsp sugar
- 8 oz dark chocolate, chopped (70% cacao)
- 1 cup heavy cream
- 2 tbsp butter
- ¼ tsp sea salt
Instructions
- 1
Mix flour, sugar, and salt in a bowl. Work in cold butter with your fingertips until breadcrumb texture forms.
- 2
Stir in egg yolk and 1 tbsp cold water until dough just comes together. Form a disk, wrap, chill 15 minutes.
- 3
Preheat oven to 375°F. Roll dough between plastic wrap into an 11-inch round, about 1/8-inch thick.
- 4
Transfer to a 9-inch tart pan with removable bottom. Press to fit; trim excess. Prick with a fork.
- 5
Bake 12-15 minutes until golden and set. Remove and let cool slightly while you make ganache.
- 6
Heat cream in a saucepan over medium until steam rises and small bubbles form at edges, about 2 minutes.
- 7
Pour hot cream over chopped chocolate and butter in a bowl. Let sit 30 seconds, then whisk smooth.
- 8
Stir in salt. Pour ganache into warm tart shell and smooth the top with an offset spatula.
- 9
Chill 20 minutes until ganache is set but still slightly soft. Remove tart pan ring. Serve at room temperature.
Tools you’ll need
- 9-inch tart pan with removable bottom
- mixing bowl
- saucepan
- whisk
- offset spatula
- rolling pin
- plastic wrap
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