This rich, chocolate ganache tart is pure indulgent bliss! Filled with a deep velvety chocolate flavor with every bite you take, it’s chocolate lovers dream. For the crust, I use the same dough I use in my homemade Oreo cookies. Instead of shaping it into cookies, I roll it into a tart crust. It works perfectly to offset the richness of the chocolate ganache with just the right touch of salty. I topped the chocolate ganache tart with fresh raspberries for Valentines Day this year, and I am SO glad I did! The slight tang of the berries added a layer of complexity and balanced out the flavors beautifully. And the colors? They’re totally worthy of a Valentine’s Day treat.

The ganache itself is incredibly simple yet luxurious. A blend of dark chocolate and cream, the ganache melts into a glossy, thick layer that sets into a luscious, truffle-like texture. With minimal effort and maximum flavor, this tart is a must-make for any chocolate lover. Serve it as is or with a dollop of whipped cream and a sprinkle of flaky salt to satisfy any chocolate craving.

A word about the crust

A little note on the dough – it’s quite delicate and a bit trickier to roll out for tart compared to cookie due to the size factor alone – it’s easier to control it in smaller portions. On the other hand, the dough IS sturdy enough to withstand several rolls, so if it does break, don’t worry! You can re-roll it a few times without affecting the texture. Worse case scenario, you can roll it out and piece it into the tart tin in sections, then press it in with the palm of your hands or with the flat bottom of a glass. Discard any overhang dough just as you would if rolling it out the traditional way. I promise you, this rich, decadently delicious chocolate ganache tart is totally worth the effort!

Chocolate Ganache Tart – makes one 8 or 9 inch tart

Decadent Chocolate Ganache Tart

Lidija's Kitchen

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Servings 8

Equipment

• 8 or 9 inch fluted tart tin with a removable bottom
• Rolling Pin
• offset spatula or bench scraper, optional
• parchment paper

Ingredients

  

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Ingredients for the Chocolate Crust

• 1 & 3/4 cups PLUS 1 & 1/2 tablespoons all-purpose flour
• 1 cup PLUS 1 & 1/2 tablespoons unsweetened cocoa powder
• ⅜ teaspoons baking soda
• 8 ounces unsalted butter at room temperature
• 2 teaspoons salt
• ¾ cup PLUS 1 tablespoon granulated sugar
• Place the dough on your work surface

Ingredients for the Chocolate Ganache Filling:

• 18 ounces good quality dark chocolate, 52%-70%
• 2 cups heavy whipping cream
• 500 grams fresh raspberries, washed and dried (optional)
• a touch of flakey sea salt (optional)

Instructions

 

• Tart by making your chocolate crust. In a bowl, whisk together the flour, cocoa powder, and baking soda. Set aside. In another large bowl, mix the butter on low speed until smooth using an electric mixer. Add sugar and salt, and mix for about two minutes until fluffy. Scrape down the sides and bottom of the bowl to ensure all ingredients are incorporated.
• Add half of the cocoa/flour mixture to the butter and mix on low speed for about thirty seconds. Repeat with the remaining cocoa/flour mixture until the dough comes together (do not over mix).Place the dough on your work surface, shape it into a block, and wrap it in plastic wrap. Refrigerate until firm, about an hour.
• Remove from the refrigerator. If it's too hard to roll let it sit for a few minutes until it's plable.

  Roll out the dough between two pieces of parchment that have been dusted with a bit of cocoa powder or flour until it's roughtly 1/4 inch thick. Carefully transfer it into the tin and press it into the bottom, sides and corners. Roll the rolling pin over the top of the tin to remove the excess dough. Push in the sides in and smoothe out the top with your finger. If you feel the dough is too finicky to roll out, you can place it in the center of the pan and press it evenly on the bottom and up the sides. Use the bottom of a glass or the palm of your hand to smoothe it out. Trim off the extra dough from the top (save the scrapes to make cookies or mini tarts as your chef's treat!). Prick the bottom of the tart shell all over with the tines of a fork, make sure tet the corners as well. Chill or for 20 to 30 minutes to help relax the dough.

  Preheat the oven to 180 degrees C (350 F). Line the tartshell with parchment paper and fill completely with pie weights (dried beans or uncooked rice), Bake for 10-15 minutes. Carefully remove the weights and parchment, and continute to bake for another 10-15 minutes until set. It should appear firm, dry and no longer have a glossy finish. Let cool completely before filling with the ganache.
• For the chocolate ganache, place the chocolate into medium bowl. Heat cream until very hot, immediately before the boiling point. Pour the hot cream onto the chocolate. Let stand for 1-2 minutes. Stir mixture until all the chocolate has been melted and has a glossy consistency.
• Pour ganache into your cooled tart crust, shake to even out the top.

  Let the tart set at room temperature few hours until the chocolate is set, or refrigerate to speed up the process. Once it's set, carefully remove from the tart tin by placing it on a large can or sturdy cup. Slide off the ring and place on a serving plate. Do this carefully as the crust is quite delicate.

  Garnish with fresh a sprinkling of flakey salt and fresh raspberries, if desired. Cut into wedges and serve with optional whipped cream or vanilla ice cream.

  Leftovers can be can stored at room temperature (without raspberries) for up to twenty-four hours, or stored in the refrigerator for up to three days.

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