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Ganache Topped Chocolate Tart on a white plate garnished with raspberries

Ganache Topped Chocolate Tart

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A buttery crust filled with a dreamy chocolate filling and topped with a rich chocolate ganache makes this Ganache Topped Chocolate Tart a showstopper!

Ganache topped chocolate tart on a ceramic white plate with a raspberry garnish

Ganache Topped Chocolate Tart

There are stacks of recipes throughout my kitchen. On the counter, in the cabinet next to my computer, in a drawer under my baking supplies. In one of these said piles, was a recipe for  a “Rich Chocolate Tart” printed off from the America’s Test Kitchen website.

It was a contender for Nick’s birthday, for Easter, etc. but because it had an almond based crust, I hesitated. Well, I shouldn’t have.

The hubby and my oldest went nuts for this. The low temperature baking resulted in the silkiest chocolate filling I’ve encountered. I started off with just a sliver, but went back for about 16 more slivers! Should have just sucked it up and cut myself a big slice. This ganache topped chocolate tart was sublime.

Ganache Topped Chocolate Tart overhead view with berries and mint

Rich, Silky Chocolate Tart Filling

The hubby and my oldest went nuts for this. The low temperature baking resulted in the silkiest chocolate filling I’ve encountered. I started off with just a sliver, but went back for about 16 more slivers! Should have just sucked it up and cut myself a big slice. This ganache topped chocolate tart was sublime.

Ganache Topped Chocolate Tart on a white plate garnished with raspberries and mint

Buttery Almond Crust

The crust was basically a pâte sucrée with ground almonds. I’d have been just as happy with a plain pastry crust, but at least Bill didn’t balk about the nuts. In fact, he didn’t even notice while he was shoveling in mouthful after mouthful. It was the filling that was the star of the show. A couple extra steps like straining the beaten egg yolks through a sieve before adding them to the custard ensured a satiny result. And make sure to serve this ganache topped chocolate tart at room temperature, the chocolate will just melt in your mouth.

For a change of pace, this semi-sweet chocolate tart has some orange zest in its crust! Plus candied pistachios for a nice crunch.


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Ganache Topped Chocolate Tart - a buttery crust with an exquisite chocolate filling topped with ganache

Ganache Topped Chocolate Tart

A lovely chocolate tart topped with a rich chocolate ganache!

  • Author: Liz Berg
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings 1x
  • Category: Dessert, Tart
  • Method: Mixing, Simmering, Baking
  • Cuisine: American


For crust:

  • 1 egg yolk
  • 2 tablespoons cream
  • 1/2 cup sliced almonds, toasted
  • 1/4 cup sugar
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 6 tablespoons butter, cut into 1/2-inch pieces

For filling:

  • 1 1/4 cups cream
  • 1/8 teaspoon instant espresso powder
  • 1/8 teaspoon salt
  • 9 ounces semi-sweet chocolate, chopped
  • 4 tablespoons butter,cut into cubes, at room temperature
  • 2 eggs, at room temperature

For glaze:

  • 3 tablespoons cream
  • 1 tablespoon light corn syrup
  • 2 ounces semi-sweet chocolate, chopped
  • 1 tablespoon hot water


  1. To make crust, mix egg yolk and cream together in small bowl. Put almonds and sugar in food processor and blend until nuts are finely ground. Add flour and salt and pulse to combine. Toss butter pieces over flour mixture, then process just till mixture looks like coarse corn meal. With processor running, add egg yolk mixture and process until dough comes together into a ball. Wrap the dough in plastic wrap and flatten into a 6 inch disc. Refrigerate 30 minutes.
  2. Grease 9 inch tart pan with removable bottom with cooking spray. Roll out dough between two pieces of plastic wrap into about an 11-inch round. Remove top layer of plastic and flip dough into tart pan, fitting dough along the bottom of pan and up the sides. Remove plastic and pat any torn seams together.Trim excess from the top. Freeze pan for 30 minutes.
  3. Bake about 25 minutes, till crust golden brown. Remove to cooling rack to cool completely.
  4. When ready to fill pile, pre-heat oven to 250º. Heat cream, espresso powder, and salt in the microwave in a large Pyrex measuring up till it just starts to bubble. Add chocolate and let sit till chocolate melts. Whisk till smooth being careful not to add air to the chocolate mixture. Add butter and continue to whisk gently until fully incorporated. Pour eggs through sieve or strainer into chocolate mixture and whisk till well combined. Pour filling into crust and bake for 30 to 35 minutes till outer edges just begin to set. Middle will appear wobbly. Let cool completely on a cooling rack. Refrigerate at least 3 hours before glazing. Remove tart from refrigerator for 15-30 minutes before glazing.
  5. To make the glaze, bring cream and corn syrup to simmer in small saucepan, stirring occasionally. Remove from heat, add chocolate and cover till chocolate is melted. Pour glaze onto middle of tart, then carefully tip it to disperse the glaze over the top. Pop any large bubbles with toothpick. Let rest at room temperature for at least an hour before serving.
  6. Remove tart from pan and place on serving platter. Cut into wedges and serve.


Recipe adapted from America’s Test Kitchen.

Total time does not include chilling time.

Skinny Tip

I’m starting a new series of Skinny Tips. How I keep slim is one of my most frequent inquiries. I’ll feature tips on some of my upcoming blog posts.

Tip #18: Don’t skip breakfast. It will help you make better food choices later in the day, boost your metabolism and give you better concentration and more energy. Make sure it’s a healthy breakfast, including some protein…this doesn’t seem to work when your meal consists of doughnuts!

Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.

36 comments on “Ganache Topped Chocolate Tart”

  1. This tart looks sinfully amazing! Rich, decadent, and I want to face plant directly into it immediately! YUM!

  2. I can see why this caught your eye. It is very eye catching! I’d go nuts for it, too!

  3. Gorgeous tart!!
    I love ganache and make it often – it’s very tasty 🙂

  4. I’ve been such a sucker for ganache recently–my GOODNESS, Liz! That leftover carton of cream in my fridge is going to a great cause: into the waistlines of all my friends. Whoo, so delish!

  5. Oh my goodness, what a beautiful tart Liz! Love how rich and smooth the chocolate is and the almond crust sounds heavenly! Definitely can’t wait to try this – pinned 🙂

  6. You sure do know how to bake. I’m in love with this recipe and when son next comes home I’m baking this for him. Thank you xoxo

  7. OMG this sounds like the BEST and most decadent dessert ever! I MUST try this for a special occassion, since I cannot trust myself with this whole dessert!

  8. I. AM IN. LOOOVE WITH THIS!!!! That almond crust seems like the perfect complement to the silky chocolate!

  9. I would not have an ounce of restraint with this in the house.

  10. Wow this looks so silky and shiny. I’ll bet it didn’t last long in your house.

  11. Your photographs are just fantastic. I too have recipes tucked away everywhere – including all over my computer. This one is about to join the ranks.

  12. Lizzy,
    I could eat this whole tart in one sitting. I’ve gotta try it soon.

  13. Oh my gosh! I’m already salivating. This is beautiful and looks delicious.

  14. curious…I have an abundance of half and half on hand. What do you think of using that in place of the ‘cream’ which you didn’t say should be light or heavy/whipping?

    • Hi, Jo-Anne,
      I use heavy/whipping cream. I’m wondering if it would be too runny using half and half. You could try by using a smaller amount…but you might have to keep it chilled so it’s firm. Good luck!

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