Chocolate Ganache Tart

Super simple chocolate tart!

You will need:

  • 9-inch flan tin
  • Saucepan
  • Mixing Bowl


Note: If you are unsure about making the shortcrust pastry or you want to speed things up - you can buy pre-made shortcrust pastry at most supermarkets!

Sweet Shortcrust Pastry

  • 200g Unsalted Butter
  • 10ml White Vinegar
  • 50g Caster Sugar
  • 85ml Water
  • 335g Plain Flour
  • Pinch of Sea Salt

* Chill all ingredients *

Chocolate Ganache

  • 850g Milk Chocolate ( Good Quality)
  • 500ml Thick Pouring Cream


Sweet Shortcrust Pastry

  1. Remove butter from the fridge and cut into 1 ½cm cubes 20 minutes before use
  2. Mix vinegar, sugar and water in a bowl and mix until the sugar has dissolved
  3. Mix flour and salt in a large bowl, rub the butter into the flour until it starts to resemble breadcrumbs and streaks of butter are still visible
  4. Slowly add the liquid and mix until it starts to come together
  5. Shape the dough into a flat disk, cling film and refrigerate for at least 1 hour
  6. Remove the dough from the refrigerator 20 minutes before rolling out to the size of your tin
  7. Freeze the dough and then bake for 20-25 minutes at 200 ͦ C
  8. Cool on a wire rack

Now for the ganache…

  1. Cut the chocolate into small pieces
  2. Put the cream in a pan and bring to a boil
  3. Remove from the heat, add in the chocolate and stir until it has completely melted
  4. Pour ganache into the pastry case
  5. Let it cool at room temperature for approx. 2 hours
  6. Note: Sprinkle sea salt for extra sweetness!

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