Chocolate Ganache Tarts Recipe

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The production procedure is really simple, you just require to adhere to the techniques that we have composed on this web page. The following are the phases of just how to prepare Chocolate Ganache Tarts Recipe.

Dark, creamy, and incredibly rich – this dark chocolate ganache tart is a winner all around! Make one large 9″ tart, or 4 mini tarts!


For the Crust:
1 1/2 cups all-purpose flour
1/2 cup confectioners’ sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Pinch of ground ginger
1/2 cup (1 stick) unsalted butter, very cold, cubed
1 large egg yolk, lightly beaten
For the chocolate ganache:
8 ounces dark chocolate, finely chopped
1 1/4 cups heavy cream
1/4 cup (1/2 stick) unsalted butter, at room temperature, cut into cubes

For the topping:
Flaky sea salt
1 cup heavy cream
2 tablespoons confectioners’ sugar
Fresh raspberries (about 1 cup)


To make the tart crust:

  1. In a large bowl combine the flour, sugar, salt, and spices. Cut in the butter with your fingers until well incorporated. Some of the butter chunks will be sized like small pebbles, others like oatmeal flakes. Once incorporated, add in the egg yolk and bring the mixture together using a fork. The mixture will be quite shaggy, but don’t worry! Dump the mixture into a tart pan with a removable bottom (or 4 mini tart pans with removable bottoms) and using your fingers, press the crust into the sides and on the bottom of the pan. Place the crust in the freezer and chill for one hour. This step is mandatory and important; it will keep the tart crust from puffing up too much while baking.
  2. Visit Chocolate Ganache Tarts @ for full instructions.

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