Simple French Chocolate Ganache Tart (Sweet Pastry)

Imagine sinking your fork into a perfectly buttery tart shell, filled with an irresistibly smooth and velvety chocolate ganache. Each bite melts in your mouth, offering the perfect balance of richness and sweetness—a true treat for chocolate lovers and dessert aficionados alike. Known in France as Tarte au Chocolat, this classic dessert is the epitome of elegance and comfort, making it ideal for any occasion.

If you’re a chocolate lover—or a fan of classic French desserts—you may also enjoy my Chocolate Lava Cake, Chocolate Almond Flour Cake, or French Chocolate Mousse. These recipes will bring a little French magic to your kitchen.

Jump to:

• ⭐ Why You Will Love This Recipe
• 🍫 Ingredients and variations
• 📖 Instructions
• 💭 Recipe FAQs
• 🍫 More Decadent Chocolate Recipes:
• 📋 Simple French Chocolate Ganache Tart (Sweet Pastry)

⭐ Why You Will Love This Recipe

• Delicate texture: The rich chocolate filling pairs beautifully with the crisp, delicate crust.
• Foolproof recipe: With easy instructions and simple ingredients like and high-quality dark chocolate, it's beginner-friendly yet impressive.
• Customizable size: Make it in a classic 9-inch tart tin, a rectangular mold, or mini tart cases for bite-sized elegance.
• Crowd-pleaser: Whether served at a dinner party or shared casually, it’s sure to be the highlight of the table. No one can say no to this treat!

🍫 Ingredients and variations

• Tart Crust: 
  • Butter: unsalted and soft
  • White sugar
  • Egg: room temperature is preferred
  • All purpose flour
• Chocolate Filling: 
  • Dark chocolate: a good quality chocolate will give you an amazing result
  • Heavy cream (35%)
  • Butter: unsalted
• Shapes and Sizes: Opt for individual tarts or experiment with a rectangular mold. Adjust the bake time for different shapes.
• Toppings: Enhance the tart with shaved chocolate, fresh fruit, or whipped cream, or serve with ice cream for a decadent pairing.

Note from Mel: I love my tart pan that has a removable bottom, it is easier to transfer on the serving plate. 

📖 Instructions

Let’s prepare this dessert together!

First, in a small bowl, cream the butter with sugar until smooth (picture 1). Add in the beaten egg. Mix well. You will have a creamy mixture (picture 2).

Now, add in the flour. Using a spatula, fold the flour and pretend to cut in the middle with the tip of your spatula to incorporate the flour (picture 3). Repeat this gesture until your dough is getting smoother. Using your clean hands, grab the dough together, might be crumbly and shape a ball until you have a smooth dough (picture 4). Set aside in the fridge for 20 minutes covered with a plastic wrap.

Note: Do not overwork the dough. 

Next, we need to blind bake the pie crust. Roll the dough using a rolling pin and gently place it on a pie mold (picture 5). Cut the edges as needed. Then, line the crust with a sheet of parchment paper and fill it with pie weights or dried beans (picture 6). Bake in the middle of the oven until the crust's edges are lightly golden and the bottom of the dough is no longer raw. When done, allow to cool down on a wire rack.

Once your tart shell has been baked and cooled, it's time for the luscious ganache to take center stage.

Here’s how to assemble your tart: In a medium bowl, place the chocolate chips or chopped chocolate. In a small saucepan, heat the cream: Warm heavy cream over medium heat until just steaming—do not let it boil (picture 7).

Combine and stir: Pour the hot cream over the chopped chocolate and let it sit for about a minute. Then, gently stir with a rubber spatula from the bottom of the bowl outward until you achieve a glossy, smooth rich chocolate ganache. Stir in butter for extra richness (picture 8).

Lastly, now that the ganache is ready, pour it into the baked tart shell, filling it to just below the sides of the tart tin. Use a spatula to smooth the top for an even layer.

Allow the tart to set at room temperature for 10–15 minutes, then transfer it to the fridge for at least 2 to 3 hours or until the ganache is completely firm. This ensures clean slices and the perfect texture when serving.

Extra Tips for the Best Results

• Extra chilling time: For the richest experience, let the tart chill overnight—this enhances the texture of the ganache.
• Use quality ingredients: Choose high-quality dark chocolate for a deep, luxurious flavour.
• Room temperature: Allow the tart to sit at room temperature for a few minutes before serving to bring out the flavours fully.

💭 Recipe FAQs

🍫 More Decadent Chocolate Recipes:

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