Chocolate ganache tart

Ingredients

• 600 gplain flour
• 3whole eggs
• 240 gsugar
• 240 gbutter, at room temperature
• Grated zest of 1unwaxed lemon
• A pinchbicarbonate of soda (optional)
• A pinchsalt
• 400 gdark chocolate
• 200 gfresh cream
• 30 ml (1 small espresso cup)strong, unsweetened coffee

Instructions

1. 1

   Rub in the butter

   Tip the flour onto a work surface and make a well in the middle. Add the butter and sugar, then quickly rub and pinch them into the flour until the mixture has a sandy texture, without adding any liquid.

2. 2

   Make the pastry

   Mix in the salt, bicarbonate of soda and lemon zest. Add the eggs and work the mixture quickly until it forms a smooth dough.

3. 3

   Chill the dough

   Shape the pastry into a ball, wrap it in cling film and refrigerate, covered, for at least 30–40 minutes.

4. 4

   Heat the cream

   While the pastry chills, pour the cream into a small saucepan. As soon as it boils, take it off the heat and pour it over the chopped or grated chocolate.

5. 5

   Finish the ganache

   Stir carefully until the chocolate has melted completely. Add the small cup of coffee and mix it in.

6. 6

   Cover the filling

   Cover the ganache with cling film to prevent a skin forming as it cools, then move on to preparing the tart shell.

7. 7

   Roll the pastry

   Roll the pastry between two sheets of baking paper to a thickness of 3–4 mm, or to your preferred thickness.

8. 8

   Line the tin

   Lay the pastry in a preferably loose-bottomed tart tin, lining the base and sides. Prick the base, cover it with baking paper and fill the paper with dried beans.

9. 9

   Blind-bake the shell

   Bake in a preheated oven at 180°C for about 15–20 minutes. Remove the shell from the oven, take out the beans and leave it to cool until just warm.

10. 10

    Fill and chill

    Pour in the chocolate and cream mixture and level it with a wooden spatula. Refrigerate the tart for at least 2 hours before serving.

What is a chocolate ganache tart?

A ganache tart is a pastry case filled with a smooth mixture of chocolate and cream. This Italian-inspired version uses sweet, lemon-scented pasta frolla and adds strong coffee to the dark chocolate filling.

The recipe works by baking the pastry shell separately before filling it. That keeps the crisp base distinct from the soft, rich ganache.

Nutrition and macros by portion

The nutrition label shows one serving as written: 793 calories, 11g protein, 88g carbs, 42g fat.

The flour and sugar provide most of the carbohydrates, while butter, chocolate and cream contribute much of the fat. Eggs and chocolate add some protein, but this is a dessert rather than a protein-led dish. Serve a slice with fresh fruit to add a lighter, fresh element to the plate.

The shortcrust pastry

Sandy mixture: rubbing the butter, sugar and flour together before adding the eggs helps create the crumbly texture associated with shortcrust pastry. Work quickly so the mixture comes together without prolonged handling.

Chilling: give the wrapped dough at least 30–40 minutes in the fridge. This firms it up for rolling and lining the tin.

The chocolate and coffee filling

Dark chocolate: chop or grate it so the hot cream can melt it evenly. Pour the cream over the chocolate as soon as it boils, then stir until no pieces remain.

Coffee: the small cup of strong, unsweetened coffee adds a roasted note to the filling. Mix it in after the chocolate has melted.

Rolling and lining the shell

Between sheets: roll the pastry between two sheets of baking paper to about 3–4 mm thick. This helps handle the dough without adding extra flour to the work surface.

Tin: press the pastry into the base and sides, taking care to line the corners. Pricking the base and using baking paper with dried beans prepares it for blind-baking.

Blind-baking cues

Oven: bake the lined shell at 180°C for about 15–20 minutes. The recipe does not give a colour cue, so keep to the stated time range and check that the pastry is set before removing it.

After baking: take out the dried beans and let the shell become just warm before adding the ganache. This gives the filling a stable base.

Cooling and serving

Set time: chill the filled tart for at least 2 hours before serving so the ganache firms enough to slice. The cling film over the filling while it cools helps prevent a skin forming.

Serving: cut with a clean knife for neater slices. A little fresh fruit alongside offers a bright contrast to the chocolate.

Recipe notes & tips

• Use room-temperature butter so it rubs into the flour more easily.
• Handle the pastry briefly once the eggs are added to keep it tender.
• Roll the dough between baking paper to make it easier to transfer to the tin.
• Chop the chocolate finely if you are not grating it, so it melts readily in the hot cream.
• Cover the ganache directly with cling film while it cools to limit skin formation.
• Allow at least 2 hours of chilling before slicing the finished tart.

Variations

• Citrus zest: use finely grated orange zest in place of the lemon for a different citrus note.
• Espresso: use a strong espresso for the coffee component, keeping it unsweetened.
• Chocolate choice: choose a darker chocolate for a more intense filling.
• Nut topping: scatter chopped toasted hazelnuts over the ganache before chilling.
• Fruit accompaniment: serve each slice with fresh berries for a tart contrast.

Common mistakes to avoid

• Overworking the dough: it can become less tender; bring it together quickly once the eggs are added.
• Skipping the chill: warm pastry is harder to roll; refrigerate it for at least 30–40 minutes.
• Rolling too thick: the shell may be heavy; aim for the stated 3–4 mm thickness.
• Leaving out the baking weights: the base can lift during baking; cover it with baking paper and dried beans.
• Pouring in unmelted ganache: stir until the chocolate has melted completely before adding it to the shell.
• Slicing too soon: the filling may not hold its shape; chill the tart for at least 2 hours.

How to store

Keep the tart covered in the refrigerator and eat within 3 days. Serve it chilled; if you prefer it less cold, let a slice stand briefly at room temperature rather than reheating the whole tart.

Frequently asked questions