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Chocolate Ganache Tart

Ganache is a luxurious filling made of heavy cream and dark chocolate.

  • prep: 25 mins
    total time: 2 hours 20 mins
  • servings: 10

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Ingredients

  • 3 tablespoons slivered blanched almonds
  • 6 tablespoons sugar
  • 1 1/4 cups (spooned and leveled) all-purpose flour
  • 2 teaspoons grated orange or lemon zest, (optional)
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, cold and cut into pieces
  • 12 ounces bittersweet chocolate, coarsely chopped
  • 1 1/4 cups heavy cream
  • 1 teaspoon vanilla extract

Cook's Note

Use a dry measuring cup to flatten dough evenly in tart pan.

Directions

  1. Step 1

    Preheat oven to 350 degrees. Make dough: In a food processor, pulse almonds until finely ground. Add sugar, flour, zest (if desired), and salt; pulse until combined. Add butter, pulsing until coarse crumbs form with no large butter lumps (dough should clump together when squeezed with fingers).

  2. Step 2

    Immediately transfer dough to a 9-inch tart pan with a removable bottom. Using a measuring cup, evenly press dough in bottom and up sides of pan.

  3. Step 3

    Bake in center of oven until golden brown and firm to the touch, about 20 minutes. Transfer to a wire rack to cool completely, about 1 hour.

  4. Step 4

    Make ganache: Place chocolate in a large mixing bowl. In a small saucepan, bring cream to a boil. Pour hot cream, through a sieve, over chocolate. Stir until smooth and creamy in texture. Mix in vanilla.

  5. Step 5

    Pour chocolate mixture into center of cooled tart shell (if chocolate is lumpy, pass through a sieve). Let stand until set, about 2 hours, or chill for 1 hour.

Source
Everyday Food, November 2005

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Reviews (30)

  • britneybarnes3 19 Dec, 2013

    This is my go-to dessert recipe. I make it all the time and everyone seems to love it. I use chocolate chips though. I tried it once with bittersweet chocolate and I had to throw it away.

  • Modern Mouthful 29 Jan, 2013

    I had a great experience with this tart! I added 1/2 tsp. of almond extract instead of the vanilla and it gave it a different twist.

    Here's where I describe my experience:

    http://modernmouthful.com/2013/01/29/this-chocolate-ganache-tart-is-not-kidding-around/

  • Natashhha 27 Dec, 2010

    ...another thing: my granache turned out kinda watery... :S

  • Natashhha 27 Dec, 2010

    @grandcru1
    I made this tart a while ago according to this recipe and the dough was actually powder, so I baked it like that anyway. It baked ok, but I needed sledgehammer to break it into slices. Something's missing, eggs or milk, or whatever, to make it more knife friendly...

  • grandcru1 24 Nov, 2010

    A disaster. The "dough" was powder and wouldn't clump properly. The recipe must be incorrecty written.

  • judilynn 16 Nov, 2010

    This sounds really good but is it possible to use refrigerated pie crust from the store? Thanks

  • judilynn 16 Nov, 2010

    This sounds really good but is it possible to use refrigerated pie crust from the store? Thanks

  • terbear72 13 Nov, 2010

    Thank you @JaneRW! My crust was very fine until I added that needed extra TB of butter. My variation: Godiva chocolate liqueur in the ganache!

  • mer3kids 10 Nov, 2010

    I tried this recipe two times and the crust never formed. I used 1 1/4 cups of flour and 6 table spoons of unsalted butter along with the rest of the ingredients.
    I used my large kitchenaid on pulse but the crust stayed poweredy
    What am I doing wrong
    signed frustrated

  • kristinwo9 5 Nov, 2010

    This was an absolute disaster. The dough for the crust didn't make enough to go around the whole pan, and the chocolate ganache was more like eating straight chocolate chips. This wasn't what I was expecting. Needless to say this tart made it straight to the trash can. I wouldn't waste the time and ingredients into making this.

  • JaneRW 21 Mar, 2010

    PERFECT: Used a 9" springform pan. Crust cooked 20min, went 3/4" up the sides. Variations on recipe: Substituted hazlenuts for almonds. i VERY LIGHTLY sprayed pan with cooking spray to ensure release of the tart. 1 extra tbsp of butter for crust to better hold together. I added 3/4 tsp of Port to the ganache...wow, what a rich elegant result! try grand marnier? Garnished with fresh strawberries and white decorator gel designs. Out of fridge for 45min (while we ate dinner) to facilitate cutting.

  • mamawags 12 Feb, 2010

    I saw Martha make this on the Today show and she used 2 egg yolks in the ganache. Which is the better recipe?

  • NRStacy 15 Jan, 2010

    If I'm making early in the day, should I keep the tart refrigerated and then take it out 45 min to an hour before serving?

  • NRStacy 11 Jan, 2010

    Did you use 1 1/4 cup flour and 4 Tbs almonds per video or 1 3/4 cup four and 3 Tbs almonds per recipe on other websites? Also, can i serve straight from fridge or do have i have to let stand out of fridge for about an hour (i'm planning to make early in the day for a dinner party). Thanks!

  • terrie-bear 17 Nov, 2008

    Williams-Sonoma makes the required tart pan. I believe you can order it on line, if not call their customer service, and they will get it for you. I bought mine there.

  • roundhouse27 19 Oct, 2008

    I made it with a standard pate sucree crust. It was amazing!

  • jllsjlls 2 Aug, 2008

    I noticed that they fixed the recipe to say 1 1/4 cups of flour. It used to say 1 3/4 cups and that was too much. Although it still says 3 tablespoons of slivered almonds when in the video he uses four. I guess that's not as significant as the difference in flour.

  • jllsjlls 2 Aug, 2008

    I had a bit of trouble getting a removable bottom tart pan. I ended up buying one online (I used amazon.com). But there might be some specialty store specializing in kitchen tools in your area. I know there's one where I live although I discovered it after I already had my tart pan.

  • Sanna_K 25 Jul, 2008

    Yes, I agree with jllsjlls. Which is the right recipe? I tried making it, but my dough woudn't bake properly, it was too powdery. It's either that I put too much flour, or I need more butter. I'm going to try bake this again because I really want to try it out. I also can't find a removable bottom tart pan from stores. Can anyone please tell me where I can find the pan? Thank you!

  • jllsjlls 18 Jul, 2008

    The recipe above doesn't match with the recipe in the video. In the video he uses 4 tablespoons of slivered almonds and 1 1/4 cups of flour.

  • Marion1984 25 Jun, 2008

    Can I use self rising flour instead of all purpose flour?

  • ersi 4 Mar, 2008

    I love this tart. No matter how much butter you will put, it never fails. It's so easy to make. Ideal for beginners.

  • mmsrjs 27 Jan, 2008

    I love chocolate ganache, found cake on Martha. and want to thank you gals for the comments. "D" serve at room temperature, ok I will, "Debbo" tells me to cut crust in 1/2, ok I will, and "Sassafrass" your garnish sounds great. thank you one and all. Rroma

  • DEBBO 30 Dec, 2007

    It looks beautiful when made, and tastes fine, but it is very difficult to cut even at room remperature. If I make it again, I would make the crust half of what it is, and be sure it is thin. It is extremely dense - almost like fudge

  • hannahsilver 22 Dec, 2007

    Absolutely delicious! We served it with coconut sorbet. Next time we want to try substituting the heavy cream with soy milk, for a lighter version.

  • hannahsilver 22 Dec, 2007

    Absolutely delicious! We served it with coconut sorbet and everybody raved. Next time we're going to substitute the heavy cream with soymilk for a lighter, lower fat version.

  • dmcfadden 19 Dec, 2007

    I made this for a dinner party....pretty and delicous! Perfect for the chocoholics. Serve at room tempature, if it gets too cold, it is difficult to cut through the shortbread crust.

  • Sassafrass 19 Dec, 2007

    This would also work very well made into mini-tarts for parties, etc. A garnish of candied fruit, white chocolate curls, or small curls of the citrus rind on top would make a nice finishing touch, too. Or skip the zest completely and top with fresh berries.

  • teaberry13 29 Nov, 2007

    Wonderful! A cinch to make but very impressive.

  • miatermopolis 11 Nov, 2007

    really beautiful cake! It is very easy to make, and everybody in my family love it!!!