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Chocolate Ganache Tart

This tart is not only elegant but easy to make. The crust is based on a classic Pâte Sucrée dough recipe, which is blind baked in a tart shell, and then filled with a rich dark chocolate ganache. Top the finished tart with a sprinkle of powdered sugar and optional raspberries. Serve with whipped cream or even try a drizzle of salted caramel sauce.

Yield: One 9-inch round tart



For the tart shell:

1 ½ cup Cup4Cup Multipurpose Flour

¼ teaspoon (1 g) kosher salt

½ cup (113 grams) unsalted butter, room temperature

¼ cup (50 grams) granulated sugar

1 large egg, lightly beaten

For the Ganache Filling:

8 ounces K+M Dark Chocolate, or other high-quality dark chocolate, cut into small pieces.

1 cup heavy cream


For Serving:

Powdered sugar, for serving 

Whipped cream, for serving (optional)

Raspberries, for serving (optional)



For the tart shell:

See Bouchon cookbook page 270.


For Hazelnut Tart Shell:


  1. In a bowl, whisk the Cup4Cup Multipurpose Flour with the salt. 
  2. Place the butter in the bowl of a stand mixer fitted with the paddle attachment and beat until softened. Add the sugar to the bowl and beat until light and fluffy. Gradually add the egg, beating just until incorporated. Add the flour mixture and mix until it forms a ball. Flatten the pastry into a disk, wrap in plastic wrap, and refrigerate for 30 minutes and until firm.
  3. Lightly butter and flour a 9-inch round tart pan with fluted edges and a removable bottom. Roll the dough out into a circle or evenly pat it by hand onto the bottom and up the sides of the tart pan in an even layer. Place the tart in the freezer for about 15 minutes.
  4. Meanwhile, preheat your oven to 400°F. Prick the bottom of pastry crust with the tines of a fork to prevent the dough from puffing up during baking. Place the tart pan on a baking sheet and bake the crust for 5 minutes. Reduce oven temperature to 350°F and continue baking for about 15-20 minutes or until crust is dry and light golden brown all over. Remove from the oven and place on a wire rack to cool
  5. Make the chocolate ganache filling by heating the cream and chocolate together in a double boiler. Whisk to melt the chocolate and mix until smooth. 
  6. Pour the filling into the completely cooled tart shell. Refrigerate the tart until the filling is set, about 1 to 2 hours minimum and up to overnight. 
  7. To serve, remove the tart from its pan and top with optional raspberries and a sprinkle of powdered sugar.  Cut the tart into slices and serve  with whipped cream, if desired.