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Rich and creamy, filled with silky chocolate, this French Ganache Tart with a chocolate almond shortbread crust is the easiest, fanciest dessert you will ever make. And if you’re a chocolate lover like us, it will send you to the moon.
And then you’ll come back and make it all over again.
Chocolate and almonds are a heavenly pairing. I’ll never forget my first taste of Häagen-Dazs Vanilla Swiss Almond ice cream. Long a fan of chocolate covered almonds, this ice cream quickly became my most favorite decadent dessert ever. Almost addictive.
Ever since those days, my ears perk up whenever chocolate and almonds are used in the same sentence.
It’s no wonder I love this oh-so-easy chocolate ganache tart. It’s chocolate and almonds… together again.
If you’ve never made ganache, this will be the first of many times you do.
It’s just foolproof. It always works. It’s always delicious… and well, kind of perfect for company, or holidays (hint… Valentine’s Day), or when you’re craving a bit of chocolate.
How Long Does It Take to Make This French Ganache Tart?
Begin by making the tart. That will take perhaps 10 minutes to prep. The shell itself is baked for 20 to 25 minutes and allowed to cool while making the ganache.
The ganache is super simple and quick. After bringing the cream to a bare simmer, you will pour it over chopped chocolate. Let it sit for a couple of minutes before whisking it into a creamy, luscious ganache. Which in turn will be poured into the baked tart shell and refrigerated until set.
The ganache can be refrigerated for up to 5 days.
How is the French Ganache Tart Made?
Begin by making the chocolate almond shortbread crust, otherwise known as a sablé breton. A flaky and delicious base, perfect for a ganache tart.
The shortbread crust is made with flour, butter, sugar, unsweetened cocoa powder, vanilla, and finely ground almonds.
The easiest way to make it is with a food processor. A handful of pulses will create beautiful dough crumbs that will be pressed into a 9-inch tart shell, preferably with a removable bottom.
On to the ganache… which is made with simply with 12 ounces of your favorite chocolate, a dash of salt, a splash of vanilla, and, of course, heavy cream.
After heating the cream to a near simmer, it will be poured over the chocolate and allowed to sit for a minute or two until melted. A few turns of a whisk and you’ve made a gorgeous ganache.
Pour the chocolate filling into the baked shell and refrigerate until solid, about 6 hours or longer.
What Kind of Chocolate Should I Use?
Use anything kind of chocolate you like. I’m particularly fond of German chocolate, but use whichever you love most.
Dark chocolate is rich and amazing. Semisweet seems to satisfy everyone.
This is the most important thing to remember is: the better quality and better tasting the chocolate is, the more delicious the tart will be.
Because honestly, it is all about the chocolate in this dessert!
Which Topping Are Good on this French Ganache Tart?
This can be served simply and plainly, or you can fancy it up with toppings like:
- Dulce de Leche
- Confectioners’ Sugar
- Sliced Almonds
- Fresh Berries
- Sea Salt
Tips for this French Ganache Tart:
- The tart freezes well and can be stored in the refrigerator for up to a week.
- Use your favorite high-quality chocolate.
- To slice, use a hot, clean knife for precise cuts. Run it under hot water, dry, then cut.
- 1 cup all-purpose flour
- 1/2 cup butter, softened
- 1/3 cup sugar
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- 1/4 cup finely chopped almonds
- 12 oz German, dark or semisweet chocolate, chopped
- 1 cup heavy cream
- 1/2 tsp kosher salt
- 1/2 tsp vanilla extract
- Preheat the oven to 350 degrees and butter a 9-inch tart shell with a removable bottom.
- Make the chocolate shortbread dough: In a food processor, pulse the almonds until they are finely ground. Add the flour, sugar, unsweetened cocoa powder, and vanilla; pulse until combined. Add the softened butter, pulsing until coarse crumbs form with no large butter lumps (dough should clump together when pinched with fingers).
- Immediately transfer the dough to the prepared tart pan. Using your fingers or the bottom of a measuring cup, evenly press dough into the bottom of the shell and up the sides of the pan.
- Bake the shell in the center of the oven until golden brown and firm to the touch, about 20 to 25 minutes. Transfer the shell to a wire rack to cool completely before filling with ganache.
- Make the ganache filling: Place the chopped chocolate into a medium-size bowl along with kosher salt and vanilla. Set aside. In a small saucepan over medium heat, bring the heavy whipping cream to a bare simmer. Pour immediately over the shaved chocolate, salt, and vanilla. Cover and let sit for 4 to 5 minutes. Once the chocolate has begun to melt, with a wire whisk, stir from the inside out until the chocolate is completely combined, smooth and silky. Pour into the cooled, baked tart shell. Cover loosely and refrigerate for 6 hours and up to 3 days.
- Once set, slice and serve topped with sliced almonds, sea salt, or anything else that sounds good!
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 420Total Fat: 30gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 51mgSodium: 215mgCarbohydrates: 40gFiber: 3gSugar: 26gProtein: 4g