Introduction
The Dark Chocolate Ganache Tart is a luxurious dessert that showcases the rich and velvety texture of dark chocolate in a buttery, flaky crust. This indulgent tart is a celebration of the intense flavors of dark chocolate and makes for an impressive dessert centerpiece.
Who This Recipe Is For
This recipe is perfect for chocolate enthusiasts who appreciate the bold and intense flavors of dark chocolate paired with a buttery tart crust. Whether you’re hosting a special occasion or seeking a sophisticated dessert, this Dark Chocolate Ganache Tart is sure to satisfy chocolate cravings.
Why It’s Great
The charm of the Dark Chocolate Ganache Tart lies in the contrast between the smooth, creamy ganache filling and the crispness of the buttery tart shell. It’s an exquisite dessert that elevates the essence of dark chocolate into a delightful and visually appealing treat.
Ingredients
For the Tart Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 large egg yolk
- 1-2 tablespoons ice water (if needed)
For the Dark Chocolate Ganache Filling:
- 8 ounces dark chocolate (60-70% cocoa), finely chopped
- 1 cup heavy cream
- 2 tablespoons unsalted butter, softened
- Pinch of salt
Directions
For the Tart Crust:
- In a food processor, pulse together the all-purpose flour, granulated sugar, and salt.
- Add the cold, cubed unsalted butter to the flour mixture and pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and pulse until the dough comes together. If the dough seems dry, add 1-2 tablespoons of ice water, one at a time, and pulse until it forms a ball.
- Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough into the pan, trim any excess, and prick the bottom with a fork.
- Line the tart shell with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment paper, then bake for an additional 10-12 minutes until the crust is golden brown. Allow it to cool.
For the Dark Chocolate Ganache Filling:
- Place the finely chopped dark chocolate in a heatproof bowl.
- In a saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- Pour the hot cream over the chopped chocolate. Let it sit for a minute, then stir until the chocolate is completely melted and smooth.
- Add the softened unsalted butter and a pinch of salt to the chocolate mixture, stirring until the butter is fully incorporated and the ganache is glossy.
- Pour the ganache into the cooled tart shell and spread it evenly.
- Refrigerate the tart for at least 2-3 hours or until the ganache is set.
Kitchen Equipment
- 9-inch tart pan with removable bottom
- Food processor
- Mixing bowls
- Saucepan
- Whisk or spatula
Serving Suggestions
Serve slices of the Dark Chocolate Ganache Tart at room temperature. Garnish each slice with a sprinkle of cocoa powder or a dollop of whipped cream for an extra touch of indulgence.
Storage Instructions
Store any leftover Dark Chocolate Ganache Tart in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3-4 days. Bring it to room temperature before serving for the best texture and flavor.
Recipe Variations
Consider adding a hint of flavor to the ganache by incorporating a tablespoon of espresso or a teaspoon of vanilla extract.
Conclusion
Indulge in the exquisite richness of Dark Chocolate Ganache Tart, a dessert that celebrates the intense flavor of dark chocolate in a buttery tart shell. Share this decadent treat with friends and family, savoring every luxurious bite.