Decadent chocolate ganache tart

A long weekend is prime baking time…

This looong Easter weekend gave me the the perfect chance to experiment in the kitchen, and one of the results was this rich chocolate ganache tart with a delightfully crumbly chocolate shortbread base and a sneaky hidden salted caramel layer.

Chocolate ganache tart (4).JPG

It was an absolute winner – decadent and indulgent – and served with The Creamery‘s hot cross bun ice cream, it was possibly the best dessert ever.


For the base

  • 125g butter
  • 1¼ cup flour
  • 2 Tbsp cocoa
  • 3 Tbsp sugar
  • Seeds of 1 vanilla bean

For the salted caramel layer

  • ¾ cup salted caramel (this was a last-minute addition to the tart as I had some leftover from a recent bake, but I think this will become a standard addition in future!)

For the ganacheChocolate ganache tart (2).JPG

  • 200g dark chocolate (I used 70% Lindt
  • 100g milk chocolate (I used Lindt extra creamy)
  • 250ml heavy cream
  • 3 Tbsp butter (at room temperature and cubed)


  • Preheat the over to 180°C
  • For the shortbread base, beat together the butter and sugar
  • Add in the flour and cocoa (the mixture should resemble breadcrumbs)
  • Add cream until a soft dough forms
  • Press the dough into a silicon tart shell and refrigerate for 30mins
  • Prick the base all over with a fork and bake for 20 mins
  • Allow to cool completely
  • Pour in the salted caramel (if you’ve had this in fridge, you will need to loosen it in the microwave – heat it at 10s intervals until it is soft enough to spread over the base)
  • Melt the chocolate with the cream in a heatproof bowl over a pot of simmering water
  • Once melted, remove from heat and stir in the butter
  • Allow to cool slightly before pouring into the tart shell and placing in the fridge to set (2 – 3 hours)
  • Decorate as you like (I used crushed honeycomb) and serve with ice cream or whipped cream


Chocolate ganache tart (3)



One Comment Add yours

  1. chefkreso says:

    Looks incredible!


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