Chocolate Ganache Tart with Berries
This Chocolate Ganache Tart with Berries is a rich, smooth dessert with a crisp graham cracker crust topped with fresh berries. Simple, elegant, and perfect for any occasion!
Equipment
- 9-inch tart pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula
- Knife
Ingredients
- 1 1/2 cups graham cracker crumbs the base of your crust
- 1/2 cup unsalted butter melted, binds the crust together and adds richness
- 1/4 cup granulated sugar sweetens the crust
- 1 cup heavy cream forms the silky ganache
- 8 ounces semi-sweet chocolate chopped, use good quality
- 1 teaspoon vanilla extract enhances chocolate flavor
- 1 cup mixed berries strawberries, blueberries, raspberries, fresh or frozen
Instructions
- Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar until mixture resembles wet sand. Press firmly into a 9-inch tart pan, slightly up the sides. Bake for 8-10 minutes until golden and fragrant. Let cool completely.
- Heat heavy cream in a small saucepan over medium heat until it begins to simmer, do not boil. Pour hot cream over chopped semi-sweet chocolate in a heatproof bowl. Let sit 2 minutes, then whisk until smooth and glossy. Stir in vanilla extract.
- Pour the ganache into the cooled graham cracker crust. Smooth surface with a spatula. Let cool at room temperature for 30 minutes, then refrigerate for at least 2 hours until set.
- Before serving, top tart with mixed berries. Slice carefully with a sharp knife, wiping blade between cuts for clean slices.
Notes
- Use coconut oil or dairy-free margarine for a dairy-free crust alternative.
- Substitute heavy cream with full-fat coconut milk or plant-based cream for a non-dairy ganache.
- Opt for dairy-free or vegan chocolate to avoid dairy.
- Store tart covered in refrigerator up to 3 days or freeze wrapped for up to 1 month.
- Let ganache set overnight for best flavor and texture.