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    Home » Recipes » Desserts

    Published: Jan 19, 2025 · Modified: Feb 23, 2025 by Mélanie · This post may contain affiliate links · 6 Comments

    Simple French Chocolate Ganache Tart (Sweet Pastry)

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    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.

    Chocolate tart bitten on a white plate with a raspberry on top.

    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!
    Slice of chocolate tart with a raspberry on top.

    🍫 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.
    Labelled ingredients: butter, flour, egg, sugar, heavy cream, chocolate.

    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).

    Collage of 2 pictures: on the left creamed butter in a bow and on the right a yellow batter.

    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. 

    Collage of 2 pictures: on the left a dough with flour and on the right, a dough wrapped in plastic wrap.

    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.

    Collage of 2 pictures: on the left a rectangular mold with unbaked dough and on the right beans on parchment paper.

    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).

    Collage of 2 pictures: on the left chocolate chips in a bowl with cream on the side and on the ride chocolate in a bowl with butter on the side.

    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.

    A rectangular chocolate tart on a wooden board cut in triangular slices with raspberries on each.

    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.
    Slices of chocolate tart in white and pink plates.

    💭 Recipe FAQs

    How do I know when the crust is fully baked during blind baking?

    Look for a light golden-brown colour on the edges. If you're unsure, carefully lift the parchment and check that the bottom is no longer doughy before removing the weights.

    Can I make the tart in advance?

    Yes! This tart can be made a day ahead. Store it in an airtight container in the fridge for freshness.

    How do I prevent cracks in the ganache?

    Stir gently to combine the chocolate and cream. Avoid over-stirring or introducing air, which can cause cracks.

    Can I make mini tarts instead of one large tart?

    Yes! Divide the dough and ganache into smaller portions to make individual tarts. Adjust the baking time for the crust, as smaller tarts bake more quickly.

    How do I cut the tart neatly?

    Use a sharp knife warmed under hot water and wiped dry between cuts. This helps slice through the ganache without cracking it.

    How can I decorate the tart?

    Add fresh berries, whipped cream, shaved chocolate, or a light dusting of icing sugar for a visually stunning presentation.

    🍫 More Decadent Chocolate Recipes:

    • close up of a piece of chocolate almond cake in a spoon from a slice on a white plate with a raspberry on the side
      Decadent Almond Flour Chocolate Cake
    • Side view of a lava cake cut in the middle with gooey chocolate. Raspberries around.
      Chocolate Lava Cake For Two
    • Top view of 2 chocolate cremes brulees, 2 spoons and a red dish towel.
      Chocolate Crème Brûlée
    • Eating French chocolate mousse
      French Chocolate Mousse Recipe

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating on the recipe card below & and a comment about your experience. Follow me on Facebook, Pinterest, and Instagram, thanks!

    Print Recipe
    5 from 4 votes

    📋 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.
    Prep Time20 minutes mins
    Cook Time20 minutes mins
    2 hours hrs
    Total Time2 hours hrs 40 minutes mins
    Course: Dessert
    Cuisine: French
    Servings: 8 slices
    Calories: 620kcal
    Author: Mélanie

    Ingredients

    Sweet Pastry Crust

    • 1 /2 cup butter, soften
    • ⅓ cup sugar
    • 1 egg beaten
    • 1 and ⅓ cup flour

    Ganache

    • 1 cup dark chocolate, packed
    • 1 cup heavy cream
    • ⅓ cup butter

    Instructions

    Sweet pastry

    • In a small bowl, cream the butter with the sugar.
    • Add in the beaten egg. Mix well.
    • Add in the flour and put the egg/butter mix in the middle. Fold in the flour to incorporate the mixture and flour. Using a spatula, fold the flour and pretend to cut in the middle with the tip of your spatula to incorporate the flour.
    • Repeat this gesture until your dough is smooth. Set aside in the fridge for an hour.
    • Preheat the oven at 400C.
    • On a lightly flour surface, roll the dough down, and put it in a 9 inch pie mold or 3x9 rectangular mold.
    • Lay down some parchment paper and add some baking weigh or dry beans and bake the crust for 20 minutes. This is blind baking.
    • Once cooked, set aside and allow to cool.

    Ganache

    • Warm up the cream but do not bring it to a boil.
    • In a bowl, place the chocolate and pour the hot cream on top. Stir until full melted. Add in the butter. Stir some more.
    • Pour the ganache on the pie crust.
    • Refrigerate 4 hours before serving. 

    Notes

    • Make ahead and store in the fridge 24 to 48 hours. 
    • Use quality chocolate.
    • Decorate with fresh fruit.

    Nutrition

    Calories: 620kcal | Carbohydrates: 35g | Protein: 6g | Fat: 51g | Saturated Fat: 22g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 0.3g | Cholesterol: 75mg | Sodium: 349mg | Potassium: 229mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1727IU | Vitamin C: 0.2mg | Calcium: 53mg | Iron: 4mg
    Tried this Recipe? Tag me Today!Mention @petitporcini or tag #PetitPorcini!

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    Comments

    1. sabcurrie says

      February 19, 2019 at 3:13 pm

      5 stars
      What a delicious recipe, I love how easy this is! Tres bien!

      Reply
      • Mélanie says

        March 18, 2019 at 1:48 pm

        Merci Sabine!

        Reply
    2. Not so Skinny Cook says

      July 17, 2019 at 7:11 pm

      5 stars
      Love your photo's. Gorgeous delicious tart!

      Reply
      • Mélanie says

        July 19, 2019 at 3:56 pm

        Thank you so much for saying that :)

        Reply
    5 from 4 votes

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    Recipe Rating




    Bonjour! I’m Mélanie!

    I hope you are hungry, I’m here to inspire you to create tasty weeknight meals & easy desserts!

    I’m French, and you will quickly notice it!

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