Decadent Dark Chocolate Ganache Tart Recipe with Berries
This Dark Chocolate Ganache Tart Recipe with Berries is an easy dessert that looks as impressive as it tastes.It’s made with simple ingredients and a smooth, rich chocolate ganache topped with fresh berries.
Servings: people
Equipment
- 1 food processor
- 1 9-inch tart pan with removable rim
- 1 small sauce pan
- 1 medium mixing bowl
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs around 1 1/2 sleeves
- 3/4 cup sliced or slivered almonds
- 2 tablespoons granulated sugar
- 1/8 teaspoon sea salt
- 7 tablespoons unsalted butter melted
Filling
- 12 ounces dark or bittersweet chocolate finely chopped
- 1 1/4 cups heavy cream
- 2 tablespoons unsalted butter softened
- 1 teaspoon vanilla extract
- 1/8 teaspoon sea salt
Topping
- 1 1/2 cup fresh berries
Instructions
Make the crust
- Preheat the oven to 350°F / 175°C.
- Pulse the almonds in a food processor until they look like coarse crumbs.3/4 cup sliced or slivered almonds
- Add the graham cracker crumbs, sugar, and salt, then pulse briefly to combine. Pour in the melted butter and pulse until the mixture resembles wet sand.1 1/2 cups graham cracker crumbs, 2 tablespoons granulated sugar, 1/8 teaspoon sea salt, 7 tablespoons unsalted butter
- Press firmly into a 9-inch tart pan with removable bottom, covering the bottom and going up the sides. Use the bottom of a measuring cup to compact it well.
- Bake for 8 to 10 minutes, until lightly golden and set. Cool completely.
Make the ganache
- Place the chopped chocolate in a heatproof bowl.12 ounces dark or bittersweet chocolate
- Heat the cream in a small saucepan over medium heat until you see small bubbles around the edge and the cream is steaming, but not boiling. Pour over the chocolate. Let sit for 2 to 3 minutes.1 1/4 cups heavy cream
- Stir gently from the center outward until smooth. Add the butter, vanilla, and salt and stir until glossy.2 tablespoons unsalted butter, 1 teaspoon vanilla extract, 1/8 teaspoon sea salt
Fill the tart
- Pour the ganache into the cooled crust and smooth the top.
- Chill for at least 3 hours, or until set enough to slice cleanly.
- Top with fresh berries right before serving, or serve with lightly sweetened whipped cream.1 1/2 cup fresh berries
Notes
Expert Tips
These small tips will help you get the best results every time.- Use room temperature butter in the ganache so it blends smoothly into the melted chocolate
- Chop the chocolate into small pieces so it melts evenly when the cream is added
- Press the tart crust firmly using a measuring cup to avoid a crumbly base
- Let the baked tart shell cool completely before adding the filling to prevent melting
- For a softer tart filling, add a little more cream; for a firmer texture, use slightly less
Frequently Asked Questions
How do I store a chocolate ganache tart?
Store the tart in the refrigerator, covered, for up to 4 days. Keep it in the tart pan with removable bottom for easier handling.Can I make this tart ahead of time?
Yes. This is a great make-ahead chocolate dessert. Prepare it a day in advance and add fresh berries just before serving.Can I freeze this tart?
Yes. Wrap it well and freeze for up to 1 month. Thaw it in the refrigerator overnight before serving.Why is my ganache not smooth?
This usually happens if the chocolate didn’t melt fully. Let it sit a bit longer before stirring, then mix gently from the center.Can I use a different pan?
If you don’t have a tart pan with removable bottom, you can use a pie dish. Just note it may be harder to remove clean slices.Can I make mini tarts instead?
Yes. Divide the crust and filling into smaller pans for mini tarts. They’re a great way to serve individual portions for dinner parties.