Chocolate Ganache Tarts

If I see the words “chocolate ganache” on any dessert menu, it’s pretty much a sure thing that’s what I’m having. I’ve been daydreaming about making a homemade chocolate ganache tart for ages, so when I spotted a recipe for a dark chocolate ganache tart in the Joy the Baker Cookbook, baking it right away was the only option. Joy bakes this as a 9″ tart, but since I only own mini tart pans, I adapted the recipe to work with what I had on hand. Feel free to take this recipe and do the whole tart thing, or a few little tarts like me. I’ve added notes for both ways in the recipe below.

First up: the crust! If you’re new to making tart crusts, don’t panic. This recipe is quite simple and straight forward. Make sure your butter is cold, your hands move fast, and you follow the instructions to a T and you’ll have no problem baking up a rich, buttery crust. Promise.

I like to make the chocolate ganache while the crust is in the oven. To do this you’ll simply place the chocolate in a bowl, pour warmed cream over top, and stir like crazy! Butter also finds its way into the ganache at the very end. Yum and yes!

For the Crust:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup confectioners’ sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • Pinch of ground ginger
  • 1/2 cup (1 stick) unsalted butter, very cold, cubed
  • 1 large egg yolk, lightly beaten
  • For the chocolate ganache:
  • 8 ounces dark chocolate, finely chopped
  • 1 1/4 cups heavy cream
  • 1/4 cup (1/2 stick) unsalted butter, at room temperature, cut into cubes

For the topping:

  • Flaky sea salt
  • OR
  • 1 cup heavy cream
  • 2 tablespoons confectioners’ sugar
  • Fresh raspberries (about 1 cup)

To make the tart crust:

  1. In a large bowl combine the flour, sugar, salt, and spices. Cut in the butter with your fingers until well incorporated. Some of the butter chunks will be sized like small pebbles, others like oatmeal flakes. Once incorporated, add in the egg yolk and bring the mixture together using a fork. The mixture will be quite shaggy, but don’t worry! Dump the mixture into a tart pan with a removable bottom (or 4 mini tart pans with removable bottoms) and using your fingers, press the crust into the sides and on the bottom of the pan. Place the crust in the freezer and chill for one hour. This step is mandatory and important; it will keep the tart crust from puffing up too much while baking.
  2. ………………………………………..

for full instruction please see :