Chocolate Ganache Tarts – Quick & Easy

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Chocolate Ganache Tarts – Quick & Easy is a truly wonderful recipe. It consists of a rich chocolate ganache within a pâte sucrée sweet tart case. , On the top I like to pipe some passion fruit curd. For my tarts I use the tarts cases from a previous post. That post is pâte sucrée – sweet tart cases. But shop-bought cases will work fine. However I think, making the tart cases is highly preferable.

Ingredients for Chocolate Ganache

Chocolate Ganache Tarts

With tart cases readily available, the next step is preparing the ganache,. That is a straightforward process requiring chocolate, cream, and butter. I prefer to use a combination of dark and milk chocolate. But the chocolate of your choice will work. Adding passion fruit curd, or a similar topping, enhances the overall experience.


The ganache-making process is simple: melt chocolate in a bain-marie (double boiler) or microwave, heat up the cream, and mix it into the chocolate until smooth. Add the butter, stir until it melts into the ganache, and then spoon or pour the ganache into the tart cases. Allow the ganache to set before piping curd on the top. My piping skills are not the best. I am sure most of you will do better.

The provided recipe yields enough ganache to fill 14 tart cases with a diameter of 3 inches. Adjust the quantity as needed to fill your cases, reserving any excess for another purpose.

Chocolate Ganache Tarts

My Tarts

I let the tarts set for a couple of hours to ensure a firm ganache Then I had a taste. The ganache was rich and smooth. The richness being offset by the tartness of the curd. The lovely pastry case serves as the perfect finishing touch to a delightful dessert, especially when served with some whipped cream.

Chocolate Ganache Tarts – Video

Another easy recipe for such tart cases is Perfect Lemon Posset Tarts.

Chocolate Ganache Tarts – Quick & Easy

Recipe by geoffcooCourse: Desserts, Pies, TartsCuisine: InternationalDifficulty: Easy


Prep time


Cooking time




  • 210g(1 cup) double cream

  • 150g(5 1/4 oz) dark chocolate, chopped

  • 150g(5 1/4 oz) milk chocolate, chopped

  • 37g(2 tbsp+2 tsp) unsalted butter

  • 35g(2 tbsp) passion fruit curd

  • 8cm(3 inch) sweet pastry cases of choice


  • Melt the chocolate in a bain-marie(double boiler) or microwave and stir to combine.
  • At the same time heat the cream but do not allow it to boil.
  • Pour the cream into the chocolate and stir, from the centre outwards, until combined into a thick, glossy, mixture.
  • Add the butter and stir again until it has been fully incorporated.
  • Spoon, or pour, the ganache into the tart cases and level it by gentle shaking.
  • Allow the ganache to set in the tart cases.
  • Place the passion fruit curd into a piping bag and pipe a few stripes over the top of the ganache.
  • Serve with some whipped cream, or some ice cream.

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