EASY FRENCH EASTER CHOCOLATE TART
Chocolate ganache tart made with just a handful of ingredients is one of those recipes that consistently surprises people.
Chocolate ganache tart made with just a handful of ingredients is one of those recipes that consistently surprises people — not because it is complicated, but because it is so good. The base is crushed caramelised biscuits bound with butter, pressed into a tart ring and chilled until firm. The filling is a classic ganache: hot cream poured over dark chocolate and left to melt into a glossy, silky sauce. No oven, no fuss. Dressed up with a few colourful Easter eggs pressed in before it sets, it becomes exactly the kind of thing you want to bring to the table at this time of year.
INGREDIENTS
Serves: 4 to 6
For the biscuit base
150 g (5.3 oz) caramelised biscuits, such as Biscoff, or any plain sweet biscuit
50 g (1.8 oz) unsalted butter, melted
For the ganache
200 ml (¾ cup) heavy cream, minimum 35% fat content
200 g (7 oz) good-quality dark chocolate, minimum 70% cocoa, roughly chopped
25 g (0.9 oz) unsalted butter
To decorate
A handful of small sugar Easter eggs
MISE EN PLACE
You will need a tart ring approximately 18 to 20 cm (7 to 8 in) in diameter, placed on a flat tray lined with parchment paper. If you don't have a tart ring, a loose-bottomed tart tin of a similar size works well.
Have a flat tray or board ready that will fit in your fridge or freezer for setting the base.
Method
PourBegin with the biscuit base. Place the biscuits in a sealed bag and crush with a rolling pin, or blitz in a small food processor, until you have a fine, even crumb — no large pieces remaining.
Transfer the crumbs to a bowl and mix in the melted butter, a little at a time, until the mixture just holds together when pressed between your fingers. You may not need all of the butter.
Press the biscuit mixture evenly into the base of the tart ring to a depth of about 1 cm (½ in), using the back of a fork or a flat-bottomed glass to compact it firmly. Transfer to the fridge or freezer for 15 to 20 minutes until the base is firm and set.
While the base is setting, make the ganache. Pour the cream into a small saucepan, add the butter, and bring to a gentle boil over medium heat. As soon as it reaches the boil, remove from the heat immediately - chocolate should never come into contact with direct heat.
Add the chopped chocolate to the hot cream all at once and leave it undisturbed for 1 to 2 minutes. Then stir slowly from the centre outward until the chocolate is completely melted and the ganache is smooth, glossy, and silky. This is the texture you are looking for.
Remove the tart base from the fridge and pour the ganache over it immediately, filling the tart ring to the top. Working quickly, press the Easter eggs gently into the surface before the ganache begins to set.
Transfer the tart to the freezer for 20 minutes to set, then move to the fridge for at least 1 hour before serving. To unmould, carefully lift the tart ring away from the sides and slide the tart onto a serving plate.
Cooking Notes
Dark chocolate with a minimum of 70% cocoa is important here. It gives the ganache structure and a clean, deep flavour. A chocolate with lower cocoa content will produce a ganache that is too soft and sweet.
The ganache will soften quickly at room temperature, so keep the tart refrigerated until just before serving.