Chocolate Ganache Tart

Chocolate Ganache Tart

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  • Prep Time


  • Total Time


  • Servings



  • 3

    tablespoons slivered blanched almonds

  • ¼

    cup plus 2 tablespoons sugar

  • cups all-purpose flour (spooned and leveled)

  • 2

    teaspoons finely grated orange or lemon zest (optional)

  • 6

    tablespoons (¾ stick) unsalted butter, chilled and cut into pieces

  • 12

    ounces bittersweet chocolate, coarsely chopped

  • cups heavy cream

  • 1

    teaspoon vanilla extract


Prep time: 25 minutes Total time: 2 hours, 20 minutes Preheat oven to 350. Make dough: In a food processor, pulse almonds until finely ground. Add sugar, flour, zest (if using); pulse until combined. Add butter, pulsing until coarse crumbs form with no large butter lumps (dough should clump together when squeezed). Immediately transfer dough to a 9-inch tart pan with a removable bottom. Use a dry measuring cup to evenly press dough in bottom and up 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. Mix in vanilla. Pour chocolate mixture into center of cooled tart shell. Let stand until set, about 2 hours, or chill for 1 hour. Tart can be stored, wrapped well in plastic, at room temperature up to two days.


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