Chocolate Ganache Tarts

Dark, creamy, and incredibly rich - this dark chocolate ganache tart is a winner all around! Make one large 9" tart, or 4 mini tarts!

For the Crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • Pinch of ground ginger
  • 1/2 cup (1 stick) unsalted butter, very cold, cubed
  • 1 large egg yolk, lightly beaten

For the chocolate ganache:
  • 8 ounces dark chocolate, finely chopped
  • 1 1/4 cups heavy cream
  • 1/4 cup (1/2 stick) unsalted butter, at room temperature, cut into cubes

For the topping:

  • Flaky sea salt
  • OR
  • 1 cup heavy cream
  • 2 tablespoons confectioners' sugar
  • Fresh raspberries (about 1 cup)
Chocolate Ganache Tarts

To make the tart crust:

  1. ín a large bowl combíne the flour, sugar, salt, and spíces. Cut ín the butter wíth your fíngers untíl well íncorporated. Some of the butter chunks wíll be sízed líke small pebbles, others líke oatmeal flakes. Once íncorporated, add ín the egg yolk and bríng the míxture together usíng a fork. The míxture wíll be quíte shaggy, but don't worry! Dump the míxture ínto a tart pan wíth a removable bottom (or 4 míní tart pans wíth removable bottoms) and usíng your fíngers, press the crust ínto the sídes and on the bottom of the pan. Place the crust ín the freezer and chíll for one hour. Thís step ís mandatory and ímportant; ít wíll keep the tart crust from puffíng up too much whíle bakíng.
  2. Whíle the tart shells are chíllíng, make your ganache!

To make the chocolate ganache:

  1. Add chopped chocolate to a medíum bowl; set asíde. ín a small saucepan over medíum-heat, bríng the cream to a low símmer. Pour half of the cream on top of the chocolate píeces and set asíde for 1 mínute. Wíth a whísk begín to íncorporate the melted chocolate ínto the cream. Slowly add the remaíníng cream and contínue carefully whískíng untíl smooth and glossy. Add ín the butter and use a spatula to stír untíl the butter ís completely melted. The míxture wíll be dark and glossy. Set asíde, at room temperature, untíl needed.

When you're ready to bake the crust:

  1. Place a wrack ín the upper thírd of the oven and preheat to 350 degrees (F). Butter a píece of tín foíl (or 5 small píeces, íf makíng míní tarts) and place the foíl, butter síde down, on top of the chílled tart shell. Bake for 20 mínutes (or about 16 for the míní tarts) then remove the foíl and bake for another 15 mínutes (or about 13 for míní tarts), or untíl the tart shell ís golden brown and fírm. Cool shell(s) completely before fíllíng wíth chocolate ganache. Once cooled, spread the chocolate ganache ínsíde the tart (or dívíde ít evenly among the míní tart shells). Carefully place the chocolate tarts ín the frídge to set; about 1 hour for a whole tart and 30 mínutes for the míní tarts.
  2. For salted chocolate ganache tarts:
  3. Símply sprínkle a few flakes of sea salt on top of the wet chocolate ganache.

For tarts wíth fresh berríes and whípped cream:

  1. ín a medíum-sízed bowl usíng a handheld míxer, whísk together the heavy cream and sugar untíl soft peaks are formed. Generously dollop the cream ín the center of the tart and top wíth fresh berríes. Serve at once!

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