Chocolate ganache tarts with a sweet pastry recipe.

Prep Time: 40 minutes

Cooking Time: 25 minutes (pastry) + 2 hours (chilling)

Total Time: 3 hours 5 minutes

This decadent chocolate ganache tart features a buttery sweet pastry crust filled with rich, silky chocolate ganache. It's the perfect dessert for special occasions or to impress your guests with a fine dining experience at home. The combination of the crisp crust and creamy ganache makes for an indulgent treat that's surprisingly easy to make.

Chocolate Ganache Filling

Ingredients:

• 200g (7 oz) dark chocolate, chopped

• 200ml (3/4 cup + 2 tbsp) heavy cream

• 50g (1/4 cup) unsalted butter, cubed

• 1 tsp vanilla extract

• A pinch of salt

Sweet Pastry Crust

Ingredients:

• 250g (2 cups) all-purpose flour

• 100g (1/2 cup) powdered sugar

• 125g (1/2 cup) unsalted butter, cold and cubed

• 1 large egg

• 1 tsp vanilla extract

• A pinch of salt

Prepare the Dough:

• In a large bowl, whisk together the flour, powdered sugar, and salt.

• Add the cold, cubed butter. Using your fingers or a pastry cutter, work the butter into the flour mixture until it resembles coarse crumbs.

• In a small bowl, beat the egg with the vanilla extract. Add this to the flour mixture and mix until the dough just comes together.

1. Chill the Dough:

• Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Roll Out the Dough:

• Preheat your oven to 180°C (350°F).

• On a lightly floured surface, roll out the dough to fit your tart pan (about 9-10 inches). Press the dough into the pan and trim any excess.

• Prick the bottom of the dough with a fork and line it with parchment paper. Fill with pie weights or dried beans.

3. Bake the Crust:

• Bake for 15 minutes. Remove the parchment paper and weights, and bake for an additional 10 minutes, or until the crust is golden. Let it cool completely.

Prepare the Ganache:

• Place the chopped chocolate in a heatproof bowl.

• In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer. Pour the hot cream over the chocolate and let it sit for a minute to melt the chocolate.

• Stir gently until smooth. Add the butter, vanilla extract, and salt, and stir until the butter is melted and the ganache is glossy.

1. Fill the Tart:

• Pour the chocolate ganache into the cooled tart shell. Smooth the top with a spatula if needed.

2. Chill the Tart:

• Refrigerate the tart for at least 2 hours, or until the ganache is set.

Serving

• Remove the tart from the refrigerator about 20 minutes before serving to let it come to room temperature.

• Optionally, garnish with fresh berries, a dusting of powdered sugar, or a sprinkle of sea salt.

Chef Brooke Silk's Notes:

Butter: Ensure your butter is cold when making the pastry. This helps create a flaky texture.

Chocolate: Use high-quality dark chocolate for the ganache to achieve the best flavor and texture.

Cream: Do not let the cream boil; it should just come to a simmer before pouring over the chocolate.

Chilling: Allow enough time for the tart to chill and set in the refrigerator to ensure clean slices.

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