Chocolate Ganache Tart

171 Ratings
  • 5 39
  • 4 61
  • 3 39
  • 2 28
  • 1 4

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.

Everyday Food, November 2005

Gallery

Credit: Mike Krautter

Recipe Summary

prep:
25 mins
total:
2 hrs 20 mins
Servings:
10
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Ingredients

Directions

  • 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).

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  • 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.

  • 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.

  • 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.

  • 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.

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Reviews (24)

171 Ratings
  • 5 39
  • 4 61
  • 3 39
  • 2 28
  • 1 4
Martha Stewart Member
03/24/2018
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.
Martha Stewart Member
03/21/2017
Has any one done this with gluten free flour and crust? If so what flours did you use, there are so many. Cameron
Martha Stewart Member
12/15/2014
Its a win2win sweet. Try while making the ganache to add some drops of brandy, it will boost the flavour of the tart.
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Martha Stewart Member
12/19/2013
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.
Martha Stewart Member
01/29/2013
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/
Martha Stewart Member
12/27/2010
...another thing: my granache turned out kinda watery... :S
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Martha Stewart Member
12/27/2010
@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...
Martha Stewart Member
11/24/2010
A disaster. The "dough" was powder and wouldn't clump properly. The recipe must be incorrecty written.
Martha Stewart Member
11/16/2010
This sounds really good but is it possible to use refrigerated pie crust from the store? Thanks
Martha Stewart Member
11/16/2010
This sounds really good but is it possible to use refrigerated pie crust from the store? Thanks
Martha Stewart Member
11/13/2010
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!
Martha Stewart Member
11/10/2010
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
Martha Stewart Member
11/05/2010
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.
Martha Stewart Member
03/21/2010
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.
Martha Stewart Member
02/12/2010
I saw Martha make this on the Today show and she used 2 egg yolks in the ganache. Which is the better recipe?
Martha Stewart Member
01/15/2010
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?
Martha Stewart Member
01/11/2010
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!
Martha Stewart Member
11/17/2008
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.
Martha Stewart Member
10/19/2008
I made it with a standard pate sucree crust. It was amazing!
Martha Stewart Member
08/02/2008
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.
Martha Stewart Member
08/02/2008
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.
Martha Stewart Member
07/25/2008
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!
Martha Stewart Member
07/18/2008
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.
Martha Stewart Member
06/25/2008
Can I use self rising flour instead of all purpose flour?
Martha Stewart Member
03/04/2008
I love this tart. No matter how much butter you will put, it never fails. It's so easy to make. Ideal for beginners.
Martha Stewart Member
01/27/2008
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
Martha Stewart Member
12/30/2007
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
Martha Stewart Member
12/22/2007
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.
Martha Stewart Member
12/22/2007
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.
Martha Stewart Member
12/19/2007
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.
Martha Stewart Member
12/19/2007
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.
Martha Stewart Member
11/29/2007
Wonderful! A cinch to make but very impressive.
Martha Stewart Member
11/11/2007
really beautiful cake! It is very easy to make, and everybody in my family love it!!!
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