Description
This indulgent Chocolate Ganache Tart is a decadent dessert that combines a buttery, crisp crust with a smooth, rich dark chocolate ganache filling, topped with fresh raspberries for a burst of freshness. The optional pistachios and edible gold glitter add an extra touch of elegance, making it the perfect dessert for special occasions.
Ingredients
Scale
For the Crust:
- 1 ¾ cups (220g) digestive biscuit crumbs or graham cracker crumbs
- 6 tablespoons (90g) unsalted butter, melted
- 2 tablespoons granulated sugar
For the Ganache Filling:
- 1 cup (240ml) heavy cream
- 8 ounces (225g) high-quality dark chocolate, chopped (70% cocoa recommended)
- 2 tablespoons unsalted butter, softened
- 1 teaspoon pure vanilla extract
- Pinch of salt
For the Topping:
- Fresh raspberries (about 1 cup or as needed)
- Finely chopped pistachios (optional)
- Edible gold glitter or flakes (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom.
- Make the crust:
- In a medium bowl, combine the digestive biscuit crumbs (or graham cracker crumbs), melted butter, and granulated sugar.
- Press the mixture into the bottom and sides of the tart pan, making sure it’s evenly distributed.
- Bake the crust for 8-10 minutes, or until it’s golden brown. Remove from the oven and let it cool completely while you prepare the ganache filling.
- Make the ganache filling:
- In a small saucepan, heat the heavy cream over medium heat until it starts to simmer (do not boil).
- Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let it sit for 1-2 minutes to melt the chocolate.
- Stir until smooth and fully combined.
- Add the softened butter, vanilla extract, and a pinch of salt. Stir until the butter is melted and the ganache is silky.
- Assemble the tart:
- Pour the ganache filling into the cooled tart crust and smooth the top with a spatula.
- Refrigerate the tart for at least 2 hours, or until the ganache is fully set and firm.
- Top the tart:
- Once the ganache is set, arrange the fresh raspberries on top of the tart in a decorative pattern.
- If desired, sprinkle finely chopped pistachios around the raspberries and add edible gold glitter or flakes for a touch of elegance.
- Serve:
- Slice and serve the tart chilled. Enjoy!
Notes
- For a smoother ganache, you can use a mix of dark and milk chocolate.
- Make sure the tart crust is completely cool before filling it with ganache to prevent the filling from melting into the crust.
- This tart can be made a day in advance and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French, American