Ganache Topped Chocolate Tart with Vanilla Cream and Caramel Shards

Ganache Topped Chocolate Tart with Vanilla Cream and Caramel Shards

A lovely chocolate Tart with shiny Ganache topping, Vanilla Cream and House-Made Caramel Shards


Ganache Topped Chocolate Tart with Vanilla Cream and Caramel Shards

A lovely chocolate tart topped with a rich chocolate ganache

  • AUTHOR: Gayle Darugh
  • PREP TIME:30 minutes
  • COOK TIME:60 minutes
  • TOTAL TIME:1 hour 30 minutes
  • YIELD:10-12 servings




  • 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 ¼ inch pieces


  • 1 1/4 cups cream
  • 1/4 teaspoon instant espresso powder
  • 1/8 teaspoon salt
  • 9 ounces semi-sweet or bittersweet chocolate, chopped fine in Food Processor
  • 4 tablespoons butter, cut into small cubes, at room temperature
  • 2 eggs, beaten slightly, at room temperature


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


  • 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.
  • Adjust oven rack to middle position and heat oven to 375°. 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. Next, Set dough-lined pan on baking sheet.  Spray 12-inch square of aluminum foil with oil spray and press foil, sprayed side down, into pan; fill with 2 cups pie weights.  Bake until dough is dry and light golden brown, about 25 minutes, rotating pan halfway through baking.  Carefully remove foil and weights and continue to bake until pastry is rich golden brown and fragrant, 8 – 10 minutes longer.  Let cool completely on sheet on wire rack.
  • When ready to fill pie, 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.
  • 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. Add water and carefully whisk until just glassy. 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. Remove tart from pan and place on serving platter. Cut into wedges and serve.

Gayle’s Silky Vanilla Cream

½ cup heavy whipping cream

¼ cup real sour cream

¼ confectioners’ sugar

1 ½ teaspoons pure vanilla extract


In a chilled mixing bowl whip cream until soft peaks have formed. Add sour cream, sugar and vanilla and whip until well blended. Serve over fresh fruit, fruit cobblers, shortcake, tarts etc.

Caramel Shards:

Place a Silpat in a rimmed sheet pan.  Place 1 cup of water and 1 cup of sugar in a small heavy sauce pan.  Place on high heat and bring to a boil.  Reduce heat to medium high. Watch closely until it becomes a light amber color, and then remove from heat.  Let cool just a few moments until it starts to thicken. Drizzle the hot caramel onto the mat in long delicate strings, back and forth.  Don’t worry if it crosses and pools in some spots.  Let cool completely.  Break into long free-form shards and reserve.


To plate: Place piece of tart on plate, top with teaspoon of vanilla cream, place caramel shard through the vanilla cream and into chocolate. Garnish with fresh fruit.Notes

Recipe adapted from America’s Test Kitchen.