Chocolate Ganache Tart

This dessert only sounds complicated, it’s actually very simple to make, especially because we’ve done the caramel in a double boiler, this gives you so much more control. Caramel done in a pot over direct heat has the ability to burn very quickly, in fact I’ve even had it burn while I was standing OVER the pot AND stirring. Caramel is sneaky like that.  It looks sweet but it can’t always be trusted to co operate, but we’ve finally got caramel licked….pardon the pun…I’m looking at you Al!

Chocolate Tart Recipe

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Chocolate Tart Recipe

Chocolate Ganache Tart

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5 from 1 review

  • Author: Johanne Bosse
  • Total Time: 50 minutes
  • Yield: 8 slices 1x


If you don’t have a double boiler you can simply use a pot and a bowl just be sure that the bowl doesn’t sit down inside the pot or the steam will create a vacuum seal that will be very difficult to get apart!


Units Scale

Tart Shell

  • 2/3 cup butter
  • 1/2 cup white sugar
  • 1 tsp vanilla
  • 2 egg yolks
  • 1 cup flour
  • 1/3 cup cocoa
  • 1/2 tsp salt

Caramel Filling

  • 3/4 cup butter
  • 1/2 cup brown sugar
  • 3 tbsp golden corn syrup
  • 1 can sweetened condensed milk
  • 1 tbsp heavy cream
  • 1 tbsp sour cream

Ganache Topping

  • 1 cup semi sweet chocolate chips
  • 1 tbsp heavy cream
  • Sea salt for garnish


  1. Preheat oven to 350F.
  2. Butter a tart pan and set aside.
  3. Place butter, white sugar, egg yolks and vanilla in a bowl and use a hand mixer to cream together.
  4. Add the flour, cocoa, and salt and mix until the dough comes together.
  5. Place the dough into the tart pan and use wet fingers to pat into the bottom and up the sides.
  6. Use a fork to prick the bottom.
  7. Bake for 15 minutes.
  8. Remove from the oven and tamp down the bottom. Allow to cool.

Caramel Filling

  1. Place 3″ of water in a pot and place a metal boil on top.
  2. Add the butter and brown sugar and cook until it comes together.
  3. Add corn syrup and sweetened condensed milk and cook until smooth and bubbling.
  4. Remove from the heat and stir in the heavy cream and sour cream.
  5. Pour into tart shell and allow to cool
  6. Place a clean bowl on the double boiler and add the chocolate chips; allow to melt.
  7. Remove from the heat and stir in the heavy cream.
  8. Pour the ganache over the cooled tart and sprinkle with sea  salt.
  9. Refrigerate until ready to serve.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert, recipes