• The Goode Baker

Chocolate Ganache Tart

Updated: Sep 13, 2019


I'm tart obsessed. In my opinion they are one of the most impressive and surprisingly easiest desserts to make! Plus it's hella versatile. Start with a basic tart shell and fill it with lemon curd, white chocolate, custard and fruit, matcha, ganache...the list goes on.

This time I was feelin' chocolate. Rich, THICK, dark chocolate. So I filled this tart shell up with chocolate ganache *drools*.

And...chocolate goes with... Well, lot's of stuff. This time it was strawberries, meringues, and white chocolate. Ready to make your own Chocolate Ganache Tart? Here you go:



Lemon-Thyme Tart

Recipe adapted from Rosie Daykin's Butter Baked Goods


Tart Shell


1/4 cup butter

1/4 cup icing sugar

2 egg yolks

1/2 egg (whisked and split in half)

1 1/4 cups of all purpose-flour

1/4 teaspoon salt Preheat oven to 350 degrees. Cream butter and sugar together until light and fluffy. Add egg yolks and eggs, one at a time. With the mixer running at low speed, add flour, and salt until well combined.


Wrap dough and refrigerate for at least an hour. Once dough has chilled, roll out 1/4 inch thick and transfer to a 9 inch tart shell, pressing up sides and cutting off excess with a knife or by using a rolling pin.


Bake for 12 minutes until tart is golden brown.


Chocolate Ganache 12 oz of Baker's Dark Chocolate (or any high-quality baking chocolate) 1 cup of whipping cream 1/4 cup of unsalted butter (room temp and quartered) In a small saucepan, bring whipping cream to a simmer. Remove from heat. Add chopped dark chocolate and unsalted butter and stir until both chocolate and butter is melted and mixture is smooth. Pour chocolate mixture into prepared tart and allow to set in fridge for 1-2 hours (or overnight) until firm. Garnish with sliced strawberries, mini meringues, and white chocolate chunks/drizzle.

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