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Chocolate Ganache Tart

This Chocolate Ganache Tart is a dessert for the decadence record books.  A lemon scented butter cookie shell holds a luscious puddle of chocolate ganache that is the absolute star of the show.  This dessert showstopper couldn’t be easier but anyone lucky enough to have a taste will definitely think otherwise.  

Chocolate Ganache Tart | Melanie Makes   

In my opinion, there’s no other way a dessert should be than decadent.  And chocolate.  Go big or go home, right?  This week’s Sunday Supper theme is Fat Sunday and we’re sharing decadent or Mardi Gras inspired recipes.  My Chocolate Ganache Tart definitely gets filed in the decadent category.

Chocolate Ganache Tart | Melanie Makes

A thick butter cookie crust scented with lemon that contains a large puddle of chocolate ganache.  Although this tart is a showstopper, it couldn’t be easier.  The shell quickly comes together in the food processor and is in and out of the oven for a quick tan in no time.  

Chocolate Ganache Tart | Melanie Makes

If the shell was easy, the dark chocolate ganache is simply child’s play. Heavy cream swirls together with bittersweet chocolate to form the most heavenly, luscious filling.  The raspberries are purely for show and color, we all know it’s about the chocolate ganache.

Chocolate Ganache Tart | Melanie Makes

Yields 8 slices

Chocolate Ganache Tart

10 minPrep Time

20 minCook Time

30 minTotal Time

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Ingredients

  • 3 tablespoons slivered almonds
  • 6 tablespoons sugar
  • 1-1/4 cups flour
  • 2 teaspoons lemon zest
  • 1/4 teaspoon salt
  • 6 tablespoons butter, cut into cubes
  • 12 ounces bittersweet chocolate
  • 1.25 cups heavy cream
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees.
  2. In food processor, pulse almonds until finely ground. Add sugar, flour, zest and salt and pulse until combined.
  3. Add butter, pulsing until coarse crumbs form. Dough should clump together when squeezed.
  4. Transfer dough to a 9" tart pan with a removable bottom. Using a measuring cup, evenly press dough in bottom and up sides of pan to form crust.
  5. Bake 20 minutes and transfer to a wire rack to cool completely.
  6. In a large bowl, add chocolate and whipping cream. Microwave for 1-1/2 minutes. Add vanilla and stir together until smooth.
  7. Pour ganache into cooled tart shell and let stand until completely set.
  8. Store in refrigerator.
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https://melaniemakes.com/chocolate-ganache-tart/

Chocolate Ganache Tart | Melanie Makes

I dare you to find an easier, more decadent dessert!  If I can create this tart on a weekday in between carpool trips, errands and the general mayhem associated with having three small children, I guarantee you can do it with no problem whatsoever.

I simply warn you that it’s difficult to stop at having just one slice.

Thanks so much to Leslie from La Cocina de Leslie for hosting this week.  Looking for other decadent and Mardi Gras inspired recipes?  Look no further than this week’s Sunday Supper table:

Cocktails & Other Beverages:

Appetizers:

Main Dishes:

Side Dishes:

Desserts:

 
 
Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
 
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Reader Interactions

Comments

    • melanie says

      I'm betting that eating the ganache with a spoon would be divine. Because, you know, I haven't ever tried it like that. Really. I swear. ;)
      Reply

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