New This Month

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

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

Ingredients

Directions

Cook's Notes

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

Similar Recipes

Reviews

5
4
3
2
1
170
How would you rate this recipe?
170
  • 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
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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/
    Reply
  • Natashhha
    27 DEC, 2010
    ...another thing: my granache turned out kinda watery... :S
    Reply
  • 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...
    Reply
  • grandcru1
    24 NOV, 2010
    A disaster. The "dough" was powder and wouldn't clump properly. The recipe must be incorrecty written.
    Reply
  • judilynn
    16 NOV, 2010
    This sounds really good but is it possible to use refrigerated pie crust from the store? Thanks
    Reply
  • judilynn
    16 NOV, 2010
    This sounds really good but is it possible to use refrigerated pie crust from the store? Thanks
    Reply
  • 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!
    Reply

I'm in the mood for:

{{mainDropdownTitle}}
  • breakfast
  • lunch
  • dinner
  • dessert
  • an appetizer
  • a cocktail
{{secDropdownPreword}} {{secDropdownTitle}}
  • that's eggy
  • that's fruity
  • that's hearty
  • that's healthy
  • that's simple
  • that's a smoothie
  • that's a casserole
  • that's off the beaten path
  • that's light
  • that's packable
  • that's speedy
  • that's warming
  • that's kid-friendly
  • that's comforting
  • that's quick
  • that's healthy
  • that's a sunday dinner classic
  • that's vegetarian
  • that's seasonal
  • that's chocolaty
  • that's an american classic
  • that's easy
  • that's fruity
  • that's salty and sweet
  • that's over the top
  • that's crowd pleasing
  • that's simple
  • that's for a cocktail party
  • that's a dip or spread
  • that's healthy
  • that's cheesy
  • that's shaken not stirred
  • that's bubbily
  • that's good for a crowd
  • that's ideal for brunch
  • that's seasonal
  • that's simple
  • that's artisanal
See Recipes