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Chocolate Ganache Tart
Daisy

Chocolate Ganache Tart

This Chocolate Ganache Tart is a rich yet balanced dessert with a crisp cocoa shell, a crunchy layer, and a soft fudgy center. It works because each layer adds texture without overpowering the deep chocolate flavor. Elegant, comforting, and surprisingly easy to make at home.
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Prep Time 45 minutes
Cook Time 22 minutes
Total Time 4 hours 45 minutes
Servings: 8
Course: Dessert
Cuisine: American, French
Calories: 400
Ingredients Equipment Method

Ingredients
  

Chocolate Tart Shell
  • ½ cup unsalted butter softened
  • ⅓ cup granulated sugar
  • ¼ cup cocoa powder
  • 1 ¼ cups all-purpose flour
  • 1 large egg
Crunchy Croustillant Layer
  • ½ cup praline or nut paste
  • 3 oz dark or milk chocolate melted
  • 1 cup crisp flakes or crushed biscuits
Chocolate Ganache Filling
  • 8 oz dark or semi-sweet chocolate chopped
  • 1 cup heavy cream
  • 2 tbsp unsalted butter softened
Optional Chocolate Glaze & Decoration
  • ½ cup chocolate glaze
  • Chopped nuts or cocoa powder for garnish

Equipment

  • Tart pan
  • Mixing bowls
  • Saucepan
  • Heatproof bowl
  • Spatula
  • Hand blender or spoon
  • Refrigerator

Method
 

  1. Mix butter, sugar, cocoa, flour, and egg until the dough just comes together.
  2. Chill the dough for 30 minutes, then press into a tart pan.
  3. Bake at 350°F (175°C) for 18–22 minutes until firm. Cool completely.
  4. Melt chocolate for the croustillant layer and gently mix with praline and crisp flakes.
  5. Press the croustillant lightly into the cooled tart shell. Chill for 10–15 minutes.
  6. Warm the cream until just hot, not boiling.
  7. Pour cream over chopped chocolate and let sit for 1 minute.
  8. Stir gently until smooth, then blend in butter carefully without adding air.
  9. Pour ganache into the tart shell and level gently.
  10. Chill for 2–3 hours until softly set.
  11. Warm glaze if using and pour smoothly over the tart.
  12. Chill 30–45 minutes, decorate lightly, then slice and serve.