Description
At its core, a chocolate ganache tart with holly berries recipe blends a crisp, buttery cocoa pastry shell with a luxurious, velvety dark chocolate filling that sets into a smooth, sliceable texture. The shell offers a delicate crumble with a rich chocolate flavor. This sturdy foundation safely holds the rich ganache poured inside.
Ingredients
For the tart crust
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1¼ cups (160 g) all-purpose flour
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¼ cup (30 g) unsweetened cocoa powder
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½ cup (115 g) unsalted butter, cold and cubed
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⅓ cup (40 g) powdered sugar
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1 large egg yolk
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1–2 tbsp cold water, as needed
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A pinch of salt
For the chocolate ganache
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200 g dark chocolate, finely chopped
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200 ml heavy cream
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2 tbsp (28 g) unsalted butter
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1 tsp vanilla extract (optional)
For the holly berry decoration
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6–8 fresh mint leaves or edible fondant holly leaves
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8–12 red fondant balls or red sugar pearls
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A little powdered sugar, for dusting (optional)
Instructions
1. Make the tart dough
Mix flour, cocoa powder, powdered sugar, and salt. Rub in the cold butter until the mixture resembles breadcrumbs. Add the egg yolk and enough cold water to bring the dough together. Shape into a disc, wrap, and chill for 20 minutes.
2. Shape and bake the crust
Preheat the oven to 180°C (350°F). Roll out the dough and press it into a 9-inch (23 cm) tart tin. Trim the edges and prick the base with a fork. Line with baking paper and baking weights. Bake for 15 minutes, remove the weights, then bake for another 8–10 minutes. Cool completely.
3. Prepare the ganache
Heat the cream in a saucepan until steaming but not boiling. Pour over the chopped chocolate and let stand for 2 minutes. Stir slowly until smooth, then mix in the butter and vanilla until glossy.
4. Fill and chill
Pour the ganache into the cooled tart shell. Gently tap the tin on the counter to release air bubbles and smooth the surface. Refrigerate for about 2 hours, or until the filling is set.
5. Decorate with holly berries
Arrange clean, thoroughly dried mint leaves or edible fondant holly leaves on top. Add red fondant berries or sugar pearls in small clusters. Dust lightly with powdered sugar if desired, then slice with a warm, dry knife.
Notes
Serve chilled or allow the tart to sit at room temperature for 10–15 minutes for a softer, silkier filling. Pair with lightly sweetened whipped cream, fresh strawberries, or coffee for a festive finish.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (approx. 100 g)
- Calories: 450 kcal