Chocolate Ganache Tarts
Indulge in the ultimate dessert luxury with these decadent Chocolate Ganache Tarts, a perfect blend of buttery, flaky crust and velvety chocolate richness. Made entirely from scratch, this recipe pairs a homemade tart shell—crafted with cold butter for that signature crisp texture—with a glossy bittersweet chocolate ganache infused with silky cream and a hint of vanilla. Ready in just under an hour, these tarts are ideal for everything from elegant dinner parties to intimate celebrations. Garnish them with fresh berries, a sprinkle of sea salt, or a dusting of cocoa powder for a stunning finish that will delight both the eyes and the taste buds. With easy-to-follow steps and an irresistible flavor, these Chocolate Ganache Tarts promise to become a favorite among chocolate lovers.
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Recipe Information
Ingredients
- 180 grams All-purpose flour
- 115 grams Unsalted butter (cold, diced)
- 50 grams Granulated sugar
- 1 pinch Salt
- 1 large Egg yolk
- 2 tablespoons Ice water
- 240 milliliters Heavy cream
- 200 grams Bittersweet chocolate (finely chopped)
- 30 grams Unsalted butter (softened, for ganache)
- 1 teaspoon Vanilla extract
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt.
Add the cold, diced butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs.
Add the egg yolk and ice water, mixing until the dough just comes together. Do not overmix.
Shape the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Preheat your oven to 180°C (350°F). Lightly grease 6 tartlet pans (approximately 4-inch diameter each).
Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Cut circles of dough slightly larger than your tartlet pans and press the dough gently into each pan.
Trim the edges, prick the bottom of the crusts with a fork, and chill the tart shells for 15 minutes in the freezer to prevent shrinking.
Bake the tart shells in the preheated oven for 18-20 minutes, or until golden brown. Allow to cool completely.
To make the ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Do not boil.
Remove the cream from the heat and pour it over the chopped bittersweet chocolate in a heatproof bowl. Let it sit for 2 minutes, then whisk until smooth and glossy.
Stir in the softened butter and vanilla extract until fully incorporated.
Pour the ganache into the cooled tart shells, spreading it evenly with a small spatula if needed.
Allow the tarts to set at room temperature for 1-2 hours, or refrigerate for 30 minutes for quicker setting.
Garnish as desired (e.g., with fresh berries, sea salt, or a dusting of cocoa powder) before serving.
Nutrition Facts
Calories |
3858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.1 g | 342% | |
| Saturated Fat | 163.3 g | 817% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 288 mg | 13% | |
| Total Carbohydrate | 310.5 g | 113% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 147.5 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 190 mg | 15% | |
| Iron | 32.6 mg | 181% | |
| Potassium | 1369 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
