Description
A decadent chocolate tart made with a cocoa shortcrust and a silky dark chocolate ganache. Simple to prepare yet impressively elegant.
Ingredients
1½ cups all-purpose flour
¼ cup unsweetened cocoa powder
⅓ cup powdered sugar
¾ cup unsalted butter, cold and cubed
1 egg yolk
¾ cup heavy cream
8 oz dark chocolate (60–70% cocoa), chopped
1 tsp pure vanilla bean
Instructions
In a bowl, combine flour, cocoa powder, and powdered sugar.
Cut in cold butter until mixture resembles pea-sized crumbs.
Add egg yolk and mix until dough forms. Wrap and chill for 30 minutes.
Roll dough and press into a tart pan. Trim edges.
Bake crust at 350°F for 20 minutes. Cool completely.
Heat cream until just bubbling, then add chopped chocolate. Let sit for 3 minutes.
Stir until smooth ganache forms. Add vanilla.
Pour ganache into cooled crust and chill for 2 hours before serving.
Notes
Blind bake crust with pie weights to prevent sagging.
Use sieve for extra-smooth ganache.
Freeze leftovers in airtight container for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-bake filling with baked crust
- Cuisine: French-inspired
Nutrition
- Calories: 340
- Fat: 23g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 80mg
Keywords: chocolate tart, ganache tart, dessert with chocolate crust