Chocolate ganache tart

20 April 2017 by
First published: 8 December 2016

This chocolate ganache tart is sure to be a winning dessert for any chocolate lover.


For the pastry:

375g Yeo Valley Butter

110g icing sugar

375g plain flour

45g egg yolks

30ml water

For the chocolate filling:

400g dark chocolate

100g Yeo Valley Butter

500ml Yeo Valley Double Cream

50g glucose


Firstly, make the pastry. Do this by softening the butter in a food processor, but do not cream it. Add in the icing sugar, then the flour and finally the egg yolks and the water. Mix until all combined. One you have your ball of pastry, wrap it in cling film and place in the fridge for 30 minutes. After half an hour, roll out your pastry and place it in your flan dish. Bake blind at 180°C/gas mark 4 for 15 minutes. Remove the baking beans and cook for a further five minutes. Remove from the oven and leave to cool. To make the chocolate ganache filling, place a saucepan of water on the hob to boil. Break the dark chocolate into a bowl and add the butter. Place the bowl over the saucepan of boiling water to melt. In a separate pan, bring the double cream and glucose to the boil. Once boiled, pour the cream onto the melted chocolate mixture and whisk until very smooth. Pour the chocolate filling into the pre-cooked pastry tart base. Allow to set at room temperature for approximately four hours. Serve with candied oranges and crème fraiche.

Recipe courtesy of Yeo Valley


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Chocolate ganache tart
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