Chocolate Ganache Tart

Chocolate Ganache Tart

Another elegant, easy and luxurious tart baked for a potluck for the Husband's office was a definitely a HIT.


3 ratings4350Print
  • CourseDessert
  • CuisineContinental
  • Servings10 servings
  • Cooking Time20 minutesPT0H20M


1 1/4 Cups
All Purpose Flour
6 Tablespoons
2 Teaspoons
Orange Rind or lemon zest
1/4 Teaspoon
6 Tablespoons
Butter, unsalted, cold and cut into pieces
12 Ounces
1 1/4 Cups
Heavy Cream
1 Teaspoon
Vanilla Extract
6 Tablespoons


  1. Preheat oven to 180 C. Make dough: In a food processor, pulse cashew or almond until finely ground. Add sugar, flour, zest (if desired), and salt; pulse until combined. Add butter, pulsing until coarse crumbs form with no large butter lumps (dough should clump together when squeezed with fingers).
  2. Immediately transfer the coarse dough to a 9-inch tart pan with a removable bottom. Using a measuring cup, evenly press dough in bottom and up sides of pan
  3. Bake in center of oven until golden brown and firm to the touch, about 20 minutes. Transfer to a wire rack to cool completely, about 1 hour.
  4. Make ganache: Place chocolate in a large mixing bowl. In a small saucepan, bring cream to a boil. Pour hot cream, through a sieve, over chocolate. Stir until smooth and creamy in texture. Mix in vanilla.
  5. Pour chocolate mixture into center of cooled tart shell (if chocolate is lumpy, pass through a sieve). Let stand until set, about 2 hours, or chill for 1 hour.
  6. I used the wilton stencil to create a pattern, and dusted confectioner's sugar over the stencil just before serving