Why we love a chocolate ganache tart
Whether you’re a beginner in the kitchen or an experienced cook, a chocolate ganache tart is one of the simplest and most delectable tarts you can serve your guests. It’s perfect for dinner parties and special occasions, and we think of it as the ‘little black dress’ everyone should have in their cooking repertoire.
Another reason to love a ganache tart is that it can be made in advance – the tart shell can be baked a day ahead and the filling can be prepared on the day (a 5-minute job while you sip your morning coffee). You can put it together in the morning, then leave it in the fridge to set while you get on with your day.
A basic ganache consists of two ingredients: cream and chocolate. In the simplest terms, you heat the cream, pour it over the chocolate, and you’re done! If you’re a lover of extra richness and texture, you can also whisk in some premium butter.
A ganache’s texture depends on the ratio of cream to chocolate – more cream means a looser ganache, while less cream results in a firmer ganache.
We opt for a 170g cream to 400g chocolate ratio, which creates a silky-textured ganache that’s best served at room temperature, so you should remove from the fridge at least 30 minutes before serving. View our chocolate ganache tart recipe here.
We always recommend you choose a good quality coverture chocolate for your ganache – we opt for a minimum of 70% cocoa solids, but if that’s too dark for your taste, try a 55% version.