Make a chocolate ganache tart at home with this easy and delicious recipe, made with a crumbly, melt-in-your-mouth homemade shortcrust pastry, filled with a dark chocolate ganache filling and decorated with fresh whipped cream and chocolate shavings.
To all chocolate lovers, you won't be able to resist having a second slice of this delicious chocolate ganache tart recipe with whipped cream and chocolate shavings.
The chocolate tart recipe is a classic and decadent dessert that is very popular in France and around the world for its absolutely delicious and rich chocolate taste on a crunchy shortbread crust.
Like my version of chocolate tartlet, this chocolate tart is a very easy recipe to make at home, it is only composed of 2 preparations, a shortcrust pastry the French pâte sablée crust, and a dark chocolate ganache filling.
With its light and fresh whipped cream and a few chocolate shavings, it can also be made even more delicious with a layer of salted caramel sauce, some nuts or simply served with fresh fruit or custard.
>> See all the tart and pie recipes from the blog

Composition of this tart
Here is an overview of the ingredients and possible substitutions to make this delicious chocolate ganache tart at home, scroll down the page to see the quantities in the recipe card and move right on to making this dessert.
Tart dough
The best recipe to make this tart is the pâte sablée tart crust, very easy to make and with its sandy, melt-in-your-mouth texture, perfect with the chocolate filling.
You can replace it with other tart crusts, such as the pate sucrée recipe which is crunchier or cookie crumbs such as Oreo crumbs, Biscoff cookies, or chocolate graham crackers.
Chocolate filling
- Chocolate: Use high-quality chocolate, such as bittersweet chocolate or simply semi-sweet chocolate chips or chocolate bars. To make a milk chocolate tart, use milk chocolate and multiply the quantity of chocolate by 0.8 to get the right amount of heavy cream to add.
- Heavy cream: Use full-fat cream with at least 30% fat or even whipping cream.
- Sea salt: Essential to bring out the full flavor of the chocolate.
- Sugar: Optionally, and depending on the chocolate you are using, add natural sugar such as honey, maple syrup, or even corn syrup.
- Option: Add crushed nuts, such as almonds, hazelnuts, pecans, or walnuts to bring crunch to the filling.
Optional
- Caramel: Add a layer of salted caramel sauce between the pastry crust and the chocolate ganache for extra deliciousness.
- Flavor: Orange peel, lemon peel, or just pure vanilla extract.
- Crunch: A chocolate feuilletine crunch for extra flavor.
- Fruits: Fresh fruits for decoration, raspberries, strawberries, cherries, pear slices, orange slices, kiwi, coconut, etc.
⚠️ You will find the quantities and complete instructions in the recipe card at the end of the page.

How to make the chocolate Ganache tart
1 - Tart shell
- Place the dry ingredients in a large mixing bowl, flour, powdered sugar, almond meal and a pinch of salt.
- Add the cold unsalted butter pieces and mix with your hands until you have a sandy preparation without pieces.
- Then add the egg and gather the dough with your hands until it forms a ball of dough that is not very homogeneous.
- Cover with plastic wrap and place the dough in the refrigerator for at least 20 minutes.
- Roll out the dough with a rolling pin on a lightly floured work surface to a thickness of 3-4 mm and place in a tart circle or a tart pan.
- Place the tart in the freezer for 1 hour before baking it in a preheated oven at 347°F / 175°C for 25-30 minutes until the pastry is golden brown.
- Allow the tart shell to cool completely to room temperature before removing from the tart pan and placing it on a large flat plate.
Tip: You can make the crust by replacing ¼ of the flour with unsweetened cocoa powder to make a cocoa powder crust version.

2 - Chop the chocolate
- Start by finely chopping the chocolate with a large knife until you have small pieces of chocolate.
- Then place it in a large heatproof container.
Tip: Choose quality chocolate that will melt more easily and give you a smooth ganache. Chopping the chocolate finely will also help in this step.


3 - Make the ganache
- Heat the heavy cream in a small saucepan over low heat until it simmers.
- Pour the hot cream all at once over the chopped dark chocolate and let it sit for a few moments.
- Mix with a rubber spatula, a wooden spoon or a hand whisk until the chocolate is completely melted and smooth.
- Blend with an immersion blender if necessary to smooth out the ganache and remove any small pieces of chocolate that are not completely melted.
- Allow the ganache to cool slightly before using.
Tip: If your chocolate is having trouble melting, you can place your bowl in a double boiler to help it melt or in the microwave.


4 - Assembly
- Pour the melted chocolate ganache into the cooled tart shell until it is completely filled.
- Place the tart in the refrigerator for at least 1-2 hours until the chocolate ganache is firm.
- Decorate the top of the chocolate ganache tart with fresh whipped cream and chocolate shavings before serving with red fruits, and vanilla ice cream.

How to make chocolate shavings
- Heat semi-sweet chocolate chips in a double boiler until completely melted (if possible, temper the chocolate).
- Pour chocolate onto the back of a large, flat baking sheet and spread with an angled spatula to form a 1-2 mm layer of chocolate.
- Let the chocolate sheet cool at room temperature or in the fridge until it is barely firm to the touch.
- Using a spatula or a steel scraper, scrape the slab to form nice little chocolate curls.
- Store shavings in a box with a tight-fitting lid until ready to decorate the tart.
Tip: For failed chocolate shavings you can always melt them again and start over.

Conservation
In the fridge: You can store the chocolate ganache tart in the refrigerator for 4-5 days under plastic wrap or in a storage box.
Freezer: Chocolate tarts can also be stored in the freezer for up to 3 months, when completely cooled, placed in a storage box or wrapped in plastic wrap.
Let it thaw gently in the refrigerator overnight.

More Tart recipes
- Strawberry tart with pastry cream
- Frangipane Tart
- Pear frangipane Tart
- Salted caramel chocolate tart

More chocolate desserts

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Print
Chocolate Tart
- Total Time: 50 minutes
- Yield: 10 slices
Description
Delicious chocolate tart with a shortcrust pastry filled with a dark chocolate ganache and served with whipped cream and chocolate shavings (for a 9-10 inches / 22-25 cm tart pan - about 10 parts)
Ingredients
Tart crust
- 250 g (2 cups) Four - All-purpose
- 90 g (¾ cup) Powdered sugar
- 50 g (½ cup) Almond meal
- 1 pinch of salt
- 150 g (⅔ cup) Butter - unsalted and cold
- 1 egg
Chocolate ganache
- 200 g ( 7 oz.) Baking chocolate - semi-sweet or bittersweet
- 300 ml (1 ¼ cups) Heavy cream - full fat
- 1 pinch of sea salt
Instructions
Tart crust
- Place the dry ingredients in a large mixing bowl, the flour, powdered sugar, almond meal and pinch of salt.
- Mix with a tablespoon to get a smooth mixture, then add the cold butter pieces.
- Crush the butter into the dry ingredients with your fingertips until you have a sandy mixture with no lumps.
- Then add the egg and mix gently with your hands until you succeed in gathering the dough and forming a more or less homogeneous ball.
- Cover the dough with plastic wrap and place it in the refrigerator for at least 20 minutes.
- Roll out the dough on a lightly floured work surface or between 2 sheets of baking paper to a thickness of 3-4 mm.
- Line a 9-10 inches / 22-25 cm tart ring or tart pan previously greased with butter and cut off the edges of the dough that are falling down.
- Place the tart shell in the freezer for 1 hour.
- Preheat the oven to 345°C/ 175°C and bake the frozen tart shell for about 25-30 minutes depending on the diameter and until the pastry is golden brown.
- Let the tart shell cool completely to room temperature.
Chocolate ganache
- Finely chop the chocolate with a large knife until you have very small pieces of chocolate.
- Place the chopped chocolate in a large bowl.
- Bring the heavy cream to a boil in a saucepan over medium heat and remove from heat when it begins to simmer.
- Pour the hot cream over the chocolate all at once and let it sit for a few moments.
- Mix the ganache with a rubber spatula until you have a smooth liquid mixture.
- Blend the ganache with a hand blender, taking care not to add any air.
- Let the ganache stand for a few minutes at room temperature.
Assembly
- Pour the liquid chocolate ganache into the cooled tart shell until completely filled.
- Place the chocolate tart in the refrigerator for at least 1 hour and until the filling is completely chilled and firm to the touch.
- Decorate the tart with whipped cream and chocolate shavings and serve with berries, such as raspberries or strawberries.
Equipment
Notes
Conservation : Jusqu'à 5 jours au frigo sous un film alimentaire ou dans une boîte de conservation et jusqu'à 3 mois au congélateur.
Pour utiliser du chocolat au lait : Multipliez la quantité de chocolat par 0.8 pour avoir la bonne quantité de crème liquide à ajouter.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: tart, dessert
- Cuisine: French
Keywords: chocolate tart, chocolate ganache tart,
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