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Chocolate Ganache Tart

Recipe photo courtesy of Mike Krautter

Ganache is a luxurious filling made of heavy cream and dark chocolate. Here, it's poured into a buttery almond shortbread crust. Martha made this recipe on Martha Bakes episode 603.

Source: Everyday Food, November 2005
Total Time Prep Servings Yield



Cook's Notes

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

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How would you rate this recipe?
  • csickel5720219
    24 MAR, 2018
    What MS doesn't tell you is that you need a tart tin that is higher than average and when you are pressing the crust into the tin, you must concentrate on thick sides and a thin bottom. Also, MS should provide weight measurements, not volume measurements. Her methodology for measuring is not sound. I never have any luck with MS recipes and sadly won't be returning to her site. I've finally learned my lesson.
  • 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

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