Puff Pastry Chocolate Ganache Tart
This elegant tart combines flaky puff pastry with silky dark chocolate ganache and a creamy layer, topped with chocolate curls for a rich, indulgent dessert.
Equipment
- 1 oven preheated to 400°F (200°C)
- 1 baking tray lined
- 1 mixing bowl (for cream layer and ganache)
- 1 saucepan to heat cream
Ingredients
- 1 sheet puff pastry thawed
- ½ cup cream cheese or mascarpone
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 200 g dark chocolate chopped (about 7 oz)
- ¾ cup heavy cream
- Chocolate curls or shavings for topping
- Optional: powdered sugar for dusting
Instructions
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry slightly and place it on a lined baking tray.
- Score a 1-inch border around the edges without cutting through and prick the center with a fork.
- Bake the pastry for 15-18 minutes until golden and puffed, then let it cool completely.
- In a bowl, combine the cream cheese or mascarpone, powdered sugar, and vanilla extract until smooth.
- Spread a thin layer of the cream mixture inside the baked pastry center.
- Heat the heavy cream in a saucepan until just simmering; do not boil.
- Pour the hot cream over the chopped dark chocolate and let sit for 2 minutes.
- Stir the mixture until smooth and glossy to create the ganache.
- Pour the ganache evenly over the cream layer in the tart.
- Refrigerate the tart for 1 hour until the ganache is set but still soft.
- Decorate the tart with chocolate curls or shavings, slice, and serve.
Notes
- Use high-quality dark chocolate for the richest flavor.
- Add 1 teaspoon butter to ganache for extra shine.
- Cream layer is optional, skip it for more intense chocolate.
- Store leftovers refrigerated up to 3 days.