I love tarts! The crunchy base with the delicious filling (sweet or savoury) result in such a glorious texture and flavour party in your mouth. The best tarts are the ones where the flavours all work well together, the base isn’t soggy and in case of dessert, they aren’t too sweet.
Presenting to you this uber easy, delicious chocolate ganache tart! I am so happy with it that I have eaten way more than I should have. Totally worth it!
I’ve tried making tarts a few times before but none have been as good as this. I have always (and to some extent still do) had this fear of dough. Pie, tart, bread, pasta – always daunted me. Took a resolution to work on this fear last year and made a few tarts and made pasta once. Actually not too bad. So now I feel a tad bit more confident and will keep on trying these out and building my skills. Baking a good tart is such a confidence booster! You must try it 🙂
This particular tart is super easy to make. The dough barely needs any work and bakes easily. The filling is one of the simplest to make and then the whole thing just needs time to set in the fridge. That is it!
It doesn’t even need a rolling pin. Once the dough has rested for half an hour, just spread it out with your hands across the tart tin and prick with forks to prevent it from puffing up as it bakes. When making the dough, use chilled butter. This forms a nice dough and then as it bakes, the butter melts enough to add flakiness and butteriness to the pastry. YUM! The ganache comes together in 10 minutes and just needs to be poured into a cooled crust and left to set in the fridge. How easy is that?
I make sure to add salt to the ganache to balance out the sweet and then also liberally sprinkle sea salt on the top before letting it set. The end result is this marvellously salty-sweet-crunchy-chocolatey-fudgy tart. *Drool* To make it even better, I topped it with fresh strawberries for a bit of extra tartness and freshness. You can use any fruit you like or even leave it as is.
It is useful to have a tart tin with a removable base so that the side can come off and the base remains. You can then see the lovely pattern on the side of the tart 🙂
This tart is decadent yet simple and something you will definitely make more than once!
I made this for New Year’s Eve and packed some for everyone to take home because they loved it so much. It is one of those desserts that makes you feel really accomplished and satisfied – taste wise and technique wise! Guys, you need to make this ❤
Look at that! So luscious! Keep the base thin and you will see this gorgeous set ganache just waiting for you to dig into!
Chocolate Ganache Tart
Ingredients
Tart
1.25 cup (150g) all purpose flour
100g butter – cold and cut into small cubes
1/3 cup (66g) granulated sugar
Ganache
1/2 cup cream
180g dark chocolate – chopped fine
1 tsp vanilla extract
1/2 tsp salt
12-14 strawberries – sliced thin
sea salt for sprinkling
Directions
- Mix the flour and sugar in the food processor for 10-20 seconds till well combined
- Add the chopped, cold butter and pulse till well combined (around 2-3 minutes). The dough should come together easily when pressed together. Form into a ball, cover with cling film and rest it in the fridge for 15-20 minutes.
- After resting it, unwrap and set it on a 9 inch tart tin. Spread it out with your hands. Make sure the dough goes up all the way on the side and the base isn’t too thick. Chill in the fridge for another 30 minutes.
- Pre heat the oven to 190C.
- After it has chilled, prick the base with fork all over,to prevent from puffing during baking. Bake at 190 for 15-20 minutes till the dough is golden brown.
- Remove from the oven and let it cool to room temperature.
- Once the tart has cooled, make the ganache. Chop the chocolate and place in a heat proof bowl.
- Heat the cream in a saucepan, on medium heat, till it is just about to boil. Don’t boil the cream.
- Pour the hot cream over the chopped chocolate and cover the bowl. Let it sit for 5 minutes.
- After five minutes, whisk together the cream and chocolate till a smooth ganache is formed. Add the vanilla extract and salt. Mix well and taste.
- Pour the ganache into the tart shell and smoothen the top. Sprinkle with sea salt and let it set in the fridge for at least 2-3 hours.
- Once set, remove the base and set the tart (with base) on a serving plate/tray. Slice strawberries and place on the tart. Ready to serve 🙂
My Tuck Box 
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