Chocolate Ganache Tart - Carême Pastry

Chocolate Ganache Tart

This is one of the simplest tarts to make and is guaranteed to be a sure-fire hit at your next dinner party. Simple, yet beautiful, crisp shortcrust pastry base perfectly complements the rich creamy chocolate ganache filling. For an extra decadent dessert, serve it with fresh berries and double cream!

Serves: 8
Prep/Cook Time: 60mins
Skill Level: Easy


  • 1 (435g packet) Carême Sweet Vanilla Shortcrust Pastry, defrosted
  • 170g good quality 70% dark chocolate
  • 400ml Thickened cream
  • 80g Unsalted butter, cut into small pieces
  • Good quality cocoa powder, to serve.
Vanilla Bean Sweet Shortcrust Pastry


  1. Preheat oven to 165°C fan-forced (185°C conventional).
  2. Unroll the pastry, place it onto a lightly dusted work surface, then dust with flour.
  3. Line a 35cm x 13cm rectangular tart tin with the pastry, gently pushing it into the tin, then line pastry with baking paper.
  4. Fill tart tin with baking weights, making sure to fill the weights to the top of your tart to support the sides and base during baking. Place on a baking tray and bake for 20 minutes.
  5. Remove tart from the oven and carefully scoop out the baking weights, then return to the oven for a further 5 minutes to ensure the base is cooked. Remove from oven and set aside to cool.
  6. Cut the chocolate into small pieces and place into a mixing bowl.
  7. Place the cream into a saucepan and bring to the boil. Remove from heat and pour over the chocolate. Add the butter and whisk until the mixture is smooth, glossy and combined.
  8. Pour the mixture into the tart shell, smooth over with a spatula, the transfer to the fridge to chill 2 hours.
  9. Once set, dust the top with good quality cocoa powder before serving.
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