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Chocolate Ganache Tart


Ganache is a luxurious filling made of heavy cream and dark chocolate. Martha made this recipe on Martha Bakes episode 603.

  • Prep:
  • Total Time:
  • Servings: 10
  • Yield:

Source: Everyday Food, November 2005


  • 3 tablespoons slivered blanched almonds
  • 6 tablespoons sugar
  • 1 1/4 cups (spooned and leveled) all-purpose flour
  • 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 pure vanilla extract
  • Lightly sweetened whipped cream, for serving (optional)


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

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

  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. 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. 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 refrigerate for 1 hour. Serve with whipped cream, if desired.

Cook's Notes

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

Reviews Add a comment

  • cmelandermnwco
    21 MAR, 2017
    Has any one done this with gluten free flour and crust? If so what flours did you use, there are so many. Cameron
  • Ersi_K
    15 DEC, 2014
    Its a win2win sweet. Try while making the ganache to add some drops of brandy, it will boost the flavour of the tart.
  • 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:
  • 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!