/ Sign Up
HOME
>
RECIPES
>

Chocolate Ganache Tart Recipe

Chocolate Ganache Tart
Difficulty: Medium | Total Time: | Active Time: | Makes: 1 (9-inch) tart

This tart is as chic as it is simple. The filling requires no baking, so after a few hours in the refrigerator, just slice and serve. While you wait, make the cherry-vodka sauce; its sweet cherry flavor is a perfect complement to the tart’s bittersweet, trufflelike interior.

Game plan: The tart can be made up to 2 days ahead. Store covered in the refrigerator.

The cherry-vodka sauce can be made up to 4 days ahead. Refrigerate in an airtight container until ready to use.

This recipe was featured as part of our Chocolate Desserts photo gallery.

INGREDIENTS

For the crust:

  • 8 tablespoons unsalted butter (1 stick), melted
  • 3 tablespoons granulated sugar
  • 1 vanilla bean, halved, seeds scraped, bean reserved
  • 1/4 teaspoon fine salt
  • 1 1/4 cups all-purpose flour

For the filling:

  • 8 ounces bittersweet chocolate, finely chopped
  • 4 ounces semisweet chocolate, finely chopped
  • 4 tablespoons unsalted butter (1/2 stick), cut into small pieces
  • 1 cup heavy cream
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon fine salt

For the cherry-vodka sauce:

  • 2 (10-ounce) bags frozen cherries (about 4 cups)
  • 1/2 cup vodka
  • 6 tablespoons granulated sugar
INSTRUCTIONS
For the crust:

  1. Heat the oven to 350°F and arrange a rack in the middle.
  2. Combine butter, sugar, vanilla seeds, and salt in a large bowl and stir until evenly incorporated. Add flour and stir until just combined and a soft dough forms.
  3. Sprinkle dough over the bottom of a 9-inch tart pan with a removable bottom. Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the pan (flour the cup occasionally to prevent sticking).
  4. Cover the tart shell with plastic wrap and let it rest in the refrigerator for 30 minutes. Once chilled, prick it all over with a fork and bake until golden brown, about 20 to 25 minutes.
  5. Remove from the oven and cool completely on a wire rack.

For the filling:

  1. Place chocolate and butter in a medium bowl; set aside.
  2. Combine cream, sugar, and salt in a small saucepan over medium heat and stir until sugar dissolves and liquid is just at a simmer, about 4 minutes.
  3. Pour cream mixture over chocolate and butter and let sit until melted, about 4 minutes. Gently stir until smooth.
  4. Pour ganache into the cooled tart shell and transfer to the refrigerator. Chill until set, about 1 1/2 to 2 hours.

For the cherry-vodka sauce:

  1. Place cherries, vodka, sugar, and reserved vanilla bean from the crust in a small saucepan over medium-high heat and stir to combine. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until cherries start to break down and syrup has thickened, about 50 minutes. Remove from heat and let cool. Serve with slices of tart.
    Write a review | 17 Reviews
  • Chocolate Ganache Tart Recipe
    5

    My GOODNESS, this recipe is delicious! After making it once, it has skyrocketed to the top few items in my dessert rotation. I followed the recipe to the letter and the result was nothing short of divine. A huge hit at my mini dinner party--the guests were impressed. It is VERY rich...the four of us ate a quarter of the tart for dessert and none of us could have eaten another bite (I sent another quarter home with our guests). The cherry-vodka sauce was super-easy and fantastic. I'll definitely make this again exactly as the recipe describes. But I think I will also experiment a bit with the base recipe--maybe stir a dash of ancho chile powder into the ganache and serve it with sweetened whipped cream instead of the cherry sauce...YUM. So glad I tried this recipe!

  • Chocolate Ganache Tart Recipe
    5

    People love this. I have made it twice. The crust is a little hard, in my opinion, but no one seemed to mind. I made it with frozen raspberries rather than cherries (easier to find), and strained them after cooking. The recipe should be revised, however - there is no need to preheat the oven when you're starting out because you have to first chill the tart shell for half an hour! Also, if you're trying to minimize your time to completion, you are probably best to start with the sauce before making the filling, given that it simmers for a long time and then has to cool. I also found that the filling did not melt completely with this method (did not get smooth), so if you want it really smooth you have to make sure the butter and chocolate are in very small pieces and not colder than room temperature. Second time I made it I made sure the butter was at room temp and I used a food processor to chop up the chocolate.

  • raisa, you can use a regular tart dish. The removable bottom-type just makes it easier to slice. If your tart dish is ceramic, you may need to bake the crust a little longer. Also, you are completely baking the shell in step #4. The pricking is to keep it from bubbling up. Make sure you let it cool completely. The ganache will definitely not leak, don't worry! Let me know how it works out! Amy, CHOW test kitchen

  • I don't have a tart dish with removable base :( can I use regular one? I am also afraid of baking the the shell. should I blind bake it to be safe? because if I over prick it, the ganache might leak... it's a novice here. help please.

  • Wow, it's rich but good -- I doubled the crust and spread the dough out on a 10.5 inch pan. My husband loved it just the way it came out -- bittersweet with a nice cookie crust. I'm not a huge fan of bittersweet chocolate -- so I microwave it on Power 5 for about a minute and a half and add vanilla ice cream to it. OMG, I am SO in heaven!!

  • Came out great! I made more of the cherry sauce and put up in jelly jars for gifts! Would be yummy on ice cream too.

  • Love this recipe, will make this next weekend!

  • Delicious. But this is a Martha Stewart recipe, word for word.

  • Holy moly, talk about food porn! What a gorgeous picture! I must make this!

  • Easy and fast

  • OMG, I have most of this stuff already!

  • I made this for Christmas Eve dinner and it was a little too rich for my friends and family. The concensus among them was to doublle the amount of crust (it was very thin) and to lessen the ganache. I absolutely loved this recipe though, it was delicious!

  • This is a single crust, so really if you made the recipe as is, I woudn't think you'd have too much left over if you divide it into two individual tarts. If anything, you might be able to cut out any left over dough into perhaps a couple of heart-shaped cookies, bake them and garnish the tarts with them. And the filling could also be poured into custard cups if you wind up with extra.

  • Has anyone tried to scale this down? I'm thinking individual tarts for two for Valentine's Day? We don't need an entire pie...LOL...the slacker solution would be to buy premade tart shells and reduce the filling,but I"m guessing the shells won't be nearly as yummy...I cook a lot but don't bake and I know reducing pastry can be tricky...thoughts please?

  • Does anyone have a GF pie crust recipe that I could use for this?

  • this was wonderful. Came out well and was easy. Just a little stronger than I anticipated but a little mimlked helped. This is very rich

  • This treat is similar to the Landy in the egg nog drink...perfect for the holidays!

Share with your friendsX