French Chocolate Ganache Tart

This French chocolate tart is the perfect treat for all chocolate lovers. Melt in your mouth buttery crust filled with a smooth and creamy layer of rich chocolate ganache. 

I’m fascinated by how elegant this chocolate dessert is; 

It makes the perfect treat for a birthday party or valentine’s day.

INGREDIENTS TO MAKE FRENCH CHOCOLATE GANACHE TART:

Flour: A combination of almond flour and cake flour is the ideal choice when making shortbread crust, giving a tender and melt-in-your-mouth result. 

Sugar: Icing sugar.

Butter: Room temperature unsalted butter

Eggs: Two large room-temperature eggs

Chocolate: This is the recipe’s main ingredient, and I advise picking excellent Belgian chocolate like Callebaut or Valrhona. I’ve used their milk chocolate and bittersweet chocolate with excellent results for this recipe.

Heavy cream: Don’t use half-half or low-fat heavy cream because the ganache will not set. 

Rum: Dark rum and chocolate is a match made in heaven; the caramel and smoky notes of the rum pair wonderfully with the dark chocolate’s nutty and woody flavor.

Honey: Honey, like rum, is another great companion to dark chocolate and helps balance its bitter notes.

Cocoa powder: Dutch-processed cocoa powder.

WHAT IS GANACHE? 

Ganache is a french chocolate preparation made by mixing an equal part of heavy cream and chocolate. Simmering heavy cream is poured over the chocolate until completely melted. The mixture is then left cooled off and blended until smooth. 

Depending on the use, it is possible to modify the cream-to-chocolate ratio to obtain different textures. 

For instance, a higher proportion of heavy cream makes a ganache softer and more suitable for frosting cakes. The higher proportion of chocolate creates a firm ganache that can be used to make truffles, for example.

WHAT IS A SHORTBREAD CRUST?

The shortbread crust is a basic pie dough made from flour, butter, and sugar. It is largely used in France, where it is called ‘Sable Breton,” to make many other French recipes like quiche, lemon tart, and cookies.

It usually has a higher butter content than pie crust, resulting in a less flaky and more cookie-like consistency. 

PERFORATED RING VS TART PAN:

You’ll see in the recipe description that I mention the use of a “perforated tart ring” if you have never heard about it before, I’ll explain this quickly. 

A perforated tart ring is made from stainless steel; they don’t have a bottom, and they have to be used in combination with a baking sheet lined with parchment paper or baking mat. The perforations allow the steam to escape and provide a more consistent baking result. The reasons I prefer tart rings instead of the classic tart pan are the following: 

1 Even crust and uniform color all around the tart.

2 I like the smooth edges and the elegant look of the tart.

3 After being rolled and placed in the fridge for 30 minutes, you can bake the tart directly, skipping the most annoying part of making tarts: parbaking!  

Even if I’m a big fan of these rings, this French chocolate ganache tart is totally doable using a regular tart pan, it will have a more rustic look but still, be delicious.

STEP-BY-STEP INSTRUCTIONS:  

FOR THE SHORTBREAD CRUST: 

STEP 1:  

Preheat the oven to 350° F and grease an 8″ x 2″ tart ring with cooking spray or melted butter.

STEP 2:  

Place the softened butter and vanilla extract into a stand mixer bowl equipped with a paddle attachment, turn the mixer to medium speed and mix until the butter is light and airy. Next, add the powdered sugar, and mix until well combined. Then add the egg and continue to mix. 

STEP 3:  

Turn off the mixer, and scrape down the sides of the bowl with a rubber spatula, ensuring the egg is fully incorporated. Turn the mixer back on low speed and incorporate the sifted flour. 

Continue to mix until there are no more flour streaks. 

STEP 4:  

Mix enough just to put the dough together, then move it to a lightly floured surface. Using both hands, create a 2″ thick ball, then cover it with plastic wrap.

Place the dough in the refrigerator for an hour.

STEP 5:  

After rest, unwrap the dough and place it back on a floured surface. Using a rolling pin, roll the dough outward, starting from the center to the edges.

Continue rolling until you obtain a 1/4 of inch disc. If the dough gets too warm and challenging to handle, you can roll it between sheets of parchment paper.

STEP 6:   

Cut the dough into a circle using the tart ring; this will be your crust bottom.

With the help of an offset spatula, move the circle to a baking tray lined with a baking mat.

Then use a sharp knife to cut a long strip that will serve as the tart edges.

Place the strip into the tart ring and, applying pressure with your fingertips, push the dough against the sides of the ring, ensuring there is no space in between. 

Trim the crust edges with a sharp knife,

then pierce holes in the bottom using a fork, preventing the crust from inflating in the oven. 

STEP 7:   

Place the tart crust in the freezer for 15 minutes, then bake in a 350°F preheated oven for 15 minutes or until the edges are fully set. 

STEP 8:  

Remove the tart shell from the oven and place it on the counter using oven gloves. Lightly beat one egg yolk with a fork and brush the tart surface with it.

STEP 9: 

Return the tart to the oven and bake for another 15 minutes or until golden. Remove it from the oven and place it on a wire rack to cool off. 

FOR THE GANACHE:  

STEP 1:

Chop the dark chocolate and place it into a medium bowl. Meanwhile, place the heavy cream and honey in the saucepan and bring to a simmer.  

STEP 2: 

Pour the heavy cream on the chopped chocolate, add the rum and mix it using a rubber spatula until completely melted. When the ganache reaches 100°F (check this using a kitchen thermometer), add the cold butter cut into cubes, and mix again.

STEP 3: 

Pour the chocolate mixture into the shortbread crust, then place it into the refrigerator for at least 4 hours or until the ganache filling sets.

FOR THE GLAZE:

STEP 1: 

Rehydrate the gelatin powder in water in a small bowl for 5 minutes. In another small bowl, mix cocoa powder and granulated sugar.

STEP 2:  

Place water and heavy cream in a small saucepan and bring it to a simmer, then add the cocoa/sugar mixture, mix, and let simmer until dissolved. Remove the pan from the heat.

STEP 3: 

Add the gelatine to the saucepan. Mix until completely melted, then strain it to remove any clumps. 

STEP 4: 

When the glaze reaches 90°F (using a kitchen thermometer to check), pour it on the tart top; holding the tart with both hands, gently tilt the tart to allow the glaze to spread out evenly across the surface. Afterward, place it in the refrigerator for a couple of hours.   

STEP 5:

To cut perfect slices, prepare a container with hot water, dip the knife in hot water, wipe it dry, and quickly cut a piece. To make all the portions neat, clean the blade, dip it in hot water, wipe it dry and continue to repeat the process after each cut. 

STEP 6:  

Serve the sliced tart with a scoop of vanilla ice cream, fresh berries, or chocolate shavings.

HOW TO STORE FRENCH CHOCOLATE GANACHE TART:   

You can store this tart wrapped in plastic for up to five days in the refrigerator or for a couple of months in the freezer.

OTHER TARTS YOU MIGHT ALSO LIKE:

Italian crumb cake 

Tarta de Santiago

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