There are a few desserts that I genuinely enjoy making, even though I’m not much of a baker. One of my favorites is a chocolate ganache tart because it’s super easy to make and looks incredibly fancy!
A chocolate ganache tart starts with a layer of smooth chocolate ganache spread over a baked tart shell or crust. To make the ganache, you heat heavy cream and stir in chopped chocolate until it’s silky and creamy. This luxurious ganache is then poured over the tart shell and chilled until it firms up. The finished tart is usually served cold, either on its own or with whipped cream or ice cream. You can get creative with toppings like nuts or fruit mixed into the ganache or sprinkled on top.
In my recipe, I use a crust made from mixed nuts instead of a traditional tart shell. I love the nutty flavor combined with the rich chocolate. But if you’re not a fan of nuts, you can always use a regular tart crust instead.
It’s crucial to follow the ingredients exactly when making the ganache. Any changes could affect the texture, and you might end up with ganache that’s too runny.
Chocolate Ganache Tart
Ingredients
Crust:
- 4 tbsp melted unsalted butter
- 1 cup raw almonds
- 1 cup raw walnuts
- 1/2 cup hazelnuts
- 1/4 cup granulated sugar
- 1/2 tsp salt
Ganache:
- 12 oz minimum 72% dark chocolate chips
- 1.75 cups heavy cream
- 6 tbsp butter room temperature, cut into 1-inch pieces
- 1/2 cup granulated sugar
- Flaky sea salt for garnish
Instructions
- Preheat the oven to 350°F. In a food processor, pulse the nuts until coarsely ground. Add the remaining crust ingredients and blend until combined and the nuts are moist and can stick together. Press the mixture into the bottom of a 10-inch tart pan to form an even crust. Bake for 18-22 minutes until the edges are golden brown. Set aside and let it cool completely.
- Place the chocolate in a bowl. In a pot over low heat, warm the cream and sugar until just bubbling. Pour the hot cream mixture over the chocolate and let it sit for five minutes.
- After five minutes, add the 6 tbsp of butter to the bowl and stir with a spatula until smooth. Once smooth, pour the ganache over the cooled tart crust, sprinkle with flaky salt, and refrigerate for 2-3 hours until set.
- Once set, remove the tart from the fridge and cut into 10-12 slices using a knife heated under hot water for clean cuts. Refrigerate any leftovers or serve immediately. Enjoy!