Back to Chocolate Ganache Tart All Reviews for Chocolate Ganache Tart - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Chocolate Ganache Tart Credit: Mike Krautter Recipe Summary prep: 25 mins total: 2 hrs 20 mins Servings: 10
Ingredients Ingredient Checklist 3 tablespoons slivered blanched almonds 6 tablespoons sugar 1 1/4 cups (spooned and leveled) unbleached all-purpose flour 1/4 teaspoon kosher salt 6 tablespoons cold unsalted butter, cut into pieces 12 ounces bittersweet chocolate, coarsely chopped 1 1/4 cups heavy cream 1 teaspoon pure vanilla extract Lightly sweetened whipped cream, for serving (optional)
Cook’s Notes Use a dry measuring cup to flatten dough evenly in tart pan.
Gallery Chocolate Ganache Tart Credit: Mike Krautter
Recipe Summary prep: 25 mins total: 2 hrs 20 mins Servings: 10
Gallery
Chocolate Ganache Tart Credit: Mike Krautter
Chocolate Ganache Tart
Credit: Mike Krautter
Chocolate Ganache Tart
Recipe Summary prep: 25 mins total: 2 hrs 20 mins Servings: 10
Recipe Summary
prep: 25 mins total: 2 hrs 20 mins
Servings: 10
prep: 25 mins
total: 2 hrs 20 mins
prep:
25 mins
total:
2 hrs 20 mins
Servings: 10
10
Ingredients
Ingredients
- 3 tablespoons slivered blanched almonds 6 tablespoons sugar 1 1/4 cups (spooned and leveled) unbleached all-purpose flour 1/4 teaspoon kosher salt 6 tablespoons cold unsalted butter, cut into pieces 12 ounces bittersweet chocolate, coarsely chopped 1 1/4 cups heavy cream 1 teaspoon pure vanilla extract Lightly sweetened whipped cream, for serving (optional)
Directions
Preheat oven to 350 degrees. Make dough: In a food processor, pulse almonds until finely ground. Add sugar, flour, and salt; pulse until combined. Add butter, pulsing until coarse crumbs form with no large butter lumps (dough should clump together when pinched with fingers).
Immediately transfer dough to a 9-inch tart pan with a removable bottom. Using a measuring cup, evenly press dough into the bottom and up the sides of pan.
Bake in center of oven until golden brown and firm to the touch, about 20 minutes. Transfer to a wire rack to cool completely, about 1 hour.
Make ganache: Place chocolate in a large mixing bowl. In a small saucepan, bring cream to a boil. Pour hot cream, through a sieve, over chocolate. Stir until smooth and creamy in texture. Mix in vanilla.
Pour chocolate mixture into center of cooled tart shell (if chocolate is lumpy, pass through a sieve). Let stand until set, about 2 hours, or refrigerate for 1 hour. Serve with whipped cream, if desired.
Cook’s Notes Use a dry measuring cup to flatten dough evenly in tart pan.
Cook’s Notes
Use a dry measuring cup to flatten dough evenly in tart pan.
Reviews (33)
Add Rating & Review 171 Ratings 5 star values: 39 4 star values: 61 3 star values: 39 2 star values: 28 1 star values: 4
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Reviews (33)
Add Rating & Review 171 Ratings 5 star values: 39 4 star values: 61 3 star values: 39 2 star values: 28 1 star values: 4
Add Rating & Review
171 Ratings 5 star values: 39 4 star values: 61 3 star values: 39 2 star values: 28 1 star values: 4
171 Ratings 5 star values: 39 4 star values: 61 3 star values: 39 2 star values: 28 1 star values: 4
171 Ratings 5 star values: 39 4 star values: 61 3 star values: 39 2 star values: 28 1 star values: 4
5 star values: 39 4 star values: 61 3 star values: 39 2 star values: 28 1 star values: 4
Martha Stewart Member Rating: 1 stars 03/24/2018 What MS doesn't tell you is that you need a tart tin that is higher than average and when you are pressing the crust into the tin, you must concentrate on thick sides and a thin bottom. Also, MS should provide weight measurements, not volume measurements. Her methodology for measuring is not sound. I never have any luck with MS recipes and sadly won't be returning to her site. I've finally learned my lesson. Martha Stewart Member Rating: Unrated 03/21/2017 Has any one done this with gluten free flour and crust? If so what flours did you use, there are so many. Cameron Martha Stewart Member Rating: Unrated 12/15/2014 Its a win2win sweet. Try while making the ganache to add some drops of brandy, it will boost the flavour of the tart. Martha Stewart Member Rating: Unrated 12/19/2013 This is my go-to dessert recipe. I make it all the time and everyone seems to love it. I use chocolate chips though. I tried it once with bittersweet chocolate and I had to throw it away. Martha Stewart Member Rating: Unrated 01/29/2013 I had a great experience with this tart! I added 1/2 tsp. of almond extract instead of the vanilla and it gave it a different twist. Here's where I describe my experience: http://modernmouthful.com/2013/01/29/this-chocolate-ganache-tart-is-not-kidding-around/ Martha Stewart Member Rating: Unrated 12/27/2010 ...another thing: my granache turned out kinda watery... :S Martha Stewart Member Rating: Unrated 12/27/2010 @grandcru1 I made this tart a while ago according to this recipe and the dough was actually powder, so I baked it like that anyway. It baked ok, but I needed sledgehammer to break it into slices. Something's missing, eggs or milk, or whatever, to make it more knife friendly... Martha Stewart Member Rating: Unrated 11/24/2010 A disaster. The "dough" was powder and wouldn't clump properly. The recipe must be incorrecty written. Martha Stewart Member Rating: Unrated 11/16/2010 This sounds really good but is it possible to use refrigerated pie crust from the store? Thanks Martha Stewart Member Rating: Unrated 11/13/2010 Thank you @JaneRW! My crust was very fine until I added that needed extra TB of butter. My variation: Godiva chocolate liqueur in the ganache! Martha Stewart Member Rating: Unrated 11/10/2010 I tried this recipe two times and the crust never formed. I used 1 1/4 cups of flour and 6 table spoons of unsalted butter along with the rest of the ingredients. I used my large kitchenaid on pulse but the crust stayed poweredy What am I doing wrong signed frustrated Martha Stewart Member Rating: Unrated 11/05/2010 This was an absolute disaster. The dough for the crust didn't make enough to go around the whole pan, and the chocolate ganache was more like eating straight chocolate chips. This wasn't what I was expecting. Needless to say this tart made it straight to the trash can. I wouldn't waste the time and ingredients into making this. Martha Stewart Member Rating: Unrated 03/21/2010 PERFECT: Used a 9" springform pan. Crust cooked 20min, went 3/4" up the sides. Variations on recipe: Substituted hazlenuts for almonds. i VERY LIGHTLY sprayed pan with cooking spray to ensure release of the tart. 1 extra tbsp of butter for crust to better hold together. I added 3/4 tsp of Port to the ganache...wow, what a rich elegant result! try grand marnier? Garnished with fresh strawberries and white decorator gel designs. Out of fridge for 45min (while we ate dinner) to facilitate cutting. Martha Stewart Member Rating: Unrated 02/12/2010 I saw Martha make this on the Today show and she used 2 egg yolks in the ganache. Which is the better recipe? Martha Stewart Member Rating: Unrated 01/15/2010 If I'm making early in the day, should I keep the tart refrigerated and then take it out 45 min to an hour before serving? Martha Stewart Member Rating: Unrated 01/11/2010 Did you use 1 1/4 cup flour and 4 Tbs almonds per video or 1 3/4 cup four and 3 Tbs almonds per recipe on other websites? Also, can i serve straight from fridge or do have i have to let stand out of fridge for about an hour (i'm planning to make early in the day for a dinner party). Thanks! Martha Stewart Member Rating: Unrated 11/17/2008 Williams-Sonoma makes the required tart pan. I believe you can order it on line, if not call their customer service, and they will get it for you. I bought mine there. Martha Stewart Member Rating: Unrated 10/19/2008 I made it with a standard pate sucree crust. It was amazing! Martha Stewart Member Rating: Unrated 08/02/2008 I noticed that they fixed the recipe to say 1 1/4 cups of flour. It used to say 1 3/4 cups and that was too much. Although it still says 3 tablespoons of slivered almonds when in the video he uses four. I guess that's not as significant as the difference in flour. Martha Stewart Member Rating: Unrated 08/02/2008 I had a bit of trouble getting a removable bottom tart pan. I ended up buying one online (I used amazon.com). But there might be some specialty store specializing in kitchen tools in your area. I know there's one where I live although I discovered it after I already had my tart pan. Martha Stewart Member Rating: Unrated 07/25/2008 Yes, I agree with jllsjlls. Which is the right recipe? I tried making it, but my dough woudn't bake properly, it was too powdery. It's either that I put too much flour, or I need more butter. I'm going to try bake this again because I really want to try it out. I also can't find a removable bottom tart pan from stores. Can anyone please tell me where I can find the pan? Thank you! Martha Stewart Member Rating: Unrated 07/18/2008 The recipe above doesn't match with the recipe in the video. In the video he uses 4 tablespoons of slivered almonds and 1 1/4 cups of flour. Martha Stewart Member Rating: Unrated 06/25/2008 Can I use self rising flour instead of all purpose flour? Martha Stewart Member Rating: Unrated 03/04/2008 I love this tart. No matter how much butter you will put, it never fails. It's so easy to make. Ideal for beginners. Martha Stewart Member Rating: Unrated 01/27/2008 I love chocolate ganache, found cake on Martha. and want to thank you gals for the comments. "D" serve at room temperature, ok I will, "Debbo" tells me to cut crust in 1/2, ok I will, and "Sassafrass" your garnish sounds great. thank you one and all. Rroma Martha Stewart Member Rating: Unrated 12/30/2007 It looks beautiful when made, and tastes fine, but it is very difficult to cut even at room remperature. If I make it again, I would make the crust half of what it is, and be sure it is thin. It is extremely dense - almost like fudge Martha Stewart Member Rating: Unrated 12/22/2007 Absolutely delicious! We served it with coconut sorbet. Next time we want to try substituting the heavy cream with soy milk, for a lighter version. Martha Stewart Member Rating: Unrated 12/22/2007 Absolutely delicious! We served it with coconut sorbet and everybody raved. Next time we're going to substitute the heavy cream with soymilk for a lighter, lower fat version. Martha Stewart Member Rating: Unrated 12/19/2007 I made this for a dinner party....pretty and delicous! Perfect for the chocoholics. Serve at room tempature, if it gets too cold, it is difficult to cut through the shortbread crust. Martha Stewart Member Rating: Unrated 12/19/2007 This would also work very well made into mini-tarts for parties, etc. A garnish of candied fruit, white chocolate curls, or small curls of the citrus rind on top would make a nice finishing touch, too. Or skip the zest completely and top with fresh berries. Martha Stewart Member Rating: Unrated 11/29/2007 Wonderful! A cinch to make but very impressive. Martha Stewart Member Rating: Unrated 11/11/2007 really beautiful cake! It is very easy to make, and everybody in my family love it!!!Martha Stewart Member
Rating: 1 stars 03/24/2018
What MS doesn’t tell you is that you need a tart tin that is higher than average and when you are pressing the crust into the tin, you must concentrate on thick sides and a thin bottom. Also, MS should provide weight measurements, not volume measurements. Her methodology for measuring is not sound. I never have any luck with MS recipes and sadly won’t be returning to her site. I’ve finally learned my lesson.
Rating: 1 stars
Rating: Unrated 03/21/2017
Has any one done this with gluten free flour and crust? If so what flours did you use, there are so many. Cameron
Rating: Unrated
Rating: Unrated 12/15/2014
Its a win2win sweet. Try while making the ganache to add some drops of brandy, it will boost the flavour of the tart.
Rating: Unrated 12/19/2013
This is my go-to dessert recipe. I make it all the time and everyone seems to love it. I use chocolate chips though. I tried it once with bittersweet chocolate and I had to throw it away.
Rating: Unrated 01/29/2013
I had a great experience with this tart! I added 1/2 tsp. of almond extract instead of the vanilla and it gave it a different twist. Here’s where I describe my experience: http://modernmouthful.com/2013/01/29/this-chocolate-ganache-tart-is-not-kidding-around/
Rating: Unrated 12/27/2010
…another thing: my granache turned out kinda watery… :S
@grandcru1 I made this tart a while ago according to this recipe and the dough was actually powder, so I baked it like that anyway. It baked ok, but I needed sledgehammer to break it into slices. Something’s missing, eggs or milk, or whatever, to make it more knife friendly…
Rating: Unrated 11/24/2010
A disaster. The “dough” was powder and wouldn’t clump properly. The recipe must be incorrecty written.
Rating: Unrated 11/16/2010
This sounds really good but is it possible to use refrigerated pie crust from the store? Thanks
Rating: Unrated 11/13/2010
Thank you @JaneRW! My crust was very fine until I added that needed extra TB of butter. My variation: Godiva chocolate liqueur in the ganache!
Rating: Unrated 11/10/2010
I tried this recipe two times and the crust never formed. I used 1 1/4 cups of flour and 6 table spoons of unsalted butter along with the rest of the ingredients. I used my large kitchenaid on pulse but the crust stayed poweredy What am I doing wrong signed frustrated
Rating: Unrated 11/05/2010
This was an absolute disaster. The dough for the crust didn’t make enough to go around the whole pan, and the chocolate ganache was more like eating straight chocolate chips. This wasn’t what I was expecting. Needless to say this tart made it straight to the trash can. I wouldn’t waste the time and ingredients into making this.
Rating: Unrated 03/21/2010
PERFECT: Used a 9" springform pan. Crust cooked 20min, went 3/4" up the sides. Variations on recipe: Substituted hazlenuts for almonds. i VERY LIGHTLY sprayed pan with cooking spray to ensure release of the tart. 1 extra tbsp of butter for crust to better hold together. I added 3/4 tsp of Port to the ganache…wow, what a rich elegant result! try grand marnier? Garnished with fresh strawberries and white decorator gel designs. Out of fridge for 45min (while we ate dinner) to facilitate cutting.
Rating: Unrated 02/12/2010
I saw Martha make this on the Today show and she used 2 egg yolks in the ganache. Which is the better recipe?
Rating: Unrated 01/15/2010
If I’m making early in the day, should I keep the tart refrigerated and then take it out 45 min to an hour before serving?
Rating: Unrated 01/11/2010
Did you use 1 1/4 cup flour and 4 Tbs almonds per video or 1 3/4 cup four and 3 Tbs almonds per recipe on other websites? Also, can i serve straight from fridge or do have i have to let stand out of fridge for about an hour (i’m planning to make early in the day for a dinner party). Thanks!
Rating: Unrated 11/17/2008
Williams-Sonoma makes the required tart pan. I believe you can order it on line, if not call their customer service, and they will get it for you. I bought mine there.
Rating: Unrated 10/19/2008
I made it with a standard pate sucree crust. It was amazing!
Rating: Unrated 08/02/2008
I noticed that they fixed the recipe to say 1 1/4 cups of flour. It used to say 1 3/4 cups and that was too much. Although it still says 3 tablespoons of slivered almonds when in the video he uses four. I guess that’s not as significant as the difference in flour.
I had a bit of trouble getting a removable bottom tart pan. I ended up buying one online (I used amazon.com). But there might be some specialty store specializing in kitchen tools in your area. I know there’s one where I live although I discovered it after I already had my tart pan.
Rating: Unrated 07/25/2008
Yes, I agree with jllsjlls. Which is the right recipe? I tried making it, but my dough woudn’t bake properly, it was too powdery. It’s either that I put too much flour, or I need more butter. I’m going to try bake this again because I really want to try it out. I also can’t find a removable bottom tart pan from stores. Can anyone please tell me where I can find the pan? Thank you!
Rating: Unrated 07/18/2008
The recipe above doesn’t match with the recipe in the video. In the video he uses 4 tablespoons of slivered almonds and 1 1/4 cups of flour.
Rating: Unrated 06/25/2008
Can I use self rising flour instead of all purpose flour?
Rating: Unrated 03/04/2008
I love this tart. No matter how much butter you will put, it never fails. It’s so easy to make. Ideal for beginners.
Rating: Unrated 01/27/2008
I love chocolate ganache, found cake on Martha. and want to thank you gals for the comments. “D” serve at room temperature, ok I will, “Debbo” tells me to cut crust in 1/2, ok I will, and “Sassafrass” your garnish sounds great. thank you one and all. Rroma
Rating: Unrated 12/30/2007
It looks beautiful when made, and tastes fine, but it is very difficult to cut even at room remperature. If I make it again, I would make the crust half of what it is, and be sure it is thin. It is extremely dense - almost like fudge
Rating: Unrated 12/22/2007
Absolutely delicious! We served it with coconut sorbet. Next time we want to try substituting the heavy cream with soy milk, for a lighter version.
Absolutely delicious! We served it with coconut sorbet and everybody raved. Next time we’re going to substitute the heavy cream with soymilk for a lighter, lower fat version.
Rating: Unrated 12/19/2007
I made this for a dinner party….pretty and delicous! Perfect for the chocoholics. Serve at room tempature, if it gets too cold, it is difficult to cut through the shortbread crust.
This would also work very well made into mini-tarts for parties, etc. A garnish of candied fruit, white chocolate curls, or small curls of the citrus rind on top would make a nice finishing touch, too. Or skip the zest completely and top with fresh berries.
Rating: Unrated 11/29/2007
Wonderful! A cinch to make but very impressive.
Rating: Unrated 11/11/2007
really beautiful cake! It is very easy to make, and everybody in my family love it!!!
All Reviews for Chocolate Ganache Tart
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chocolate Ganache Tart
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
