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Rich Chocolate Ganache Tart
Indulge in the rich flavors of dark chocolate and velvety ganache, perfectly balanced in a buttery pastry crust. This decadent tart is perfect for chocolate lovers and special occasions. The combination of textures, from the crumbly crust to the smooth ganache, creates a truly indulgent experience.
Time Cook
45
Level
Intermediate
Calories
420
Allergens
Tree Nuts, Soy, Dairy, Eggs
Ingredients
1 1/2 cups
All-purpose flour
190 Calories
1/2 cup
Confectioner's sugar
60 Calories
1/2 cup
Unsalted butter
100 Calories
1 cup
Dark chocolate chips
170 Calories
1 cup
Heavy cream
50 Calories
2
Large eggs
140 Calories
1/2 cup
Granulated sugar
60 Calories
1 teaspoon
Vanilla extract
0 Calories
1 cup
Fresh raspberries
60 Calories
Step-by-Step Instructions
1
Preheat the oven to 375°F (190°C). In a medium bowl, whisk together the flour and confectioner's sugar. Add the unsalted butter and use a pastry blender or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.
2
Press the mixture into the bottom and up the sides of a 9-inch (23cm) tart pan with a removable bottom. Chill the pastry in the freezer for 10 minutes, then line with parchment paper and fill with pie weights or dried beans.
3
Bake the pastry for 20-25 minutes, or until it is golden brown. Remove the parchment paper and pie weights or beans and let the pastry cool completely.
4
In a double boiler or a heatproof bowl set over a pot of simmering water, melt the dark chocolate chips. Remove from the heat and let cool slightly.
5
In a separate bowl, whisk together the heavy cream, eggs, granulated sugar, and vanilla extract. Pour the cream mixture into the melted chocolate and whisk until smooth.
6
Pour the ganache into the cooled pastry and smooth the top. Chill the tart in the refrigerator for at least 2 hours, or until the ganache is set.
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