Chocolate ganache tart

    3 hours 35 min

    The perfect dessert when you want a fancy result with minimal effort. Allow at least 3 hours to set, after that serve with cream or ice cream and let the silky rich tart do the biz.


    Hampshire, England, UK
    11 people made this

    Serves: 8 

    • 1 sheet shortcrust pastry
    • 230ml double cream
    • 340g plain chocolate
    • 3 tablespoons orange liqueur

    Prep:20min  ›  Cook:15min  ›  Extra time:3hr setting  ›  Ready in:3hr35min 

    1. Preheat the oven to 180 C / Gas 4 and lightly grease a 23cm tart tin.
    2. Line the tart tin with the shortcrust pastry, gently pressing into the base and sides. Allow for some overhang and do not trim any excess pastry at this point. Line the pastry with baking parchment and fill with dried beans.
    3. Bake the pastry blind for 10 to 15 minutes. Remove from the oven and discard the beans and baking parchment. Trim any excess pastry at this point.
    4. In a saucepan over a high heat bring the cream to the boil then remove immediately from the heat. Stir in the chocolate chips and orange liqueur until melted and the mixture becomes glossy. Pour the mixture into the prepared pastry case and tap the tin on the counter to settle the mixture and dispell any air pockets.
    5. Chill in the fridge for 3 to 4 hours or until the ganache has set. Once set, remove from the fridge, slice and serve.


    This tart is quite rich, so I would suggest that to switch things up a little you could serve with homemade ice cream, or even a simple fruit coulis.

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    If I were to find a lamp on the beach, rub it and a genie comes out, then I wish for the perfect chocolate ganache tart, this is what I would get. Best ever!  -  19 Jun 2014