Dessert, Food & Drink, Seasonal, Summer

Quick and Easy Dark Chocolate and Sea Salt Ganache Tart

I’ll happily eat a chocolate ganache tart anytime time of year. It’s one of the few desserts I’m happy to bake all year, too, even in the heat of summer. See, you just give the buttery pastry a quick bake ’til it’s golden – then you can turn the oven off! The ganache itself warms up on the stove then cools in the pastry shell, so you don’t have to worry about keeping anything heat-generating on for too long. If you’re like me and live in an old house without air conditioning, that’s enough to make this recipe a winner.

And I haven’t even gotten to the chocolate part yet. Ganache is one of those things that’s so decadent and utterly delicious it’s hard to believe it only has two ingredients. A silky, rich blend of cream and chocolate – and that’s it! I like to chill ganache tarts in the refrigerator before serving, so the ganache is cool and thoroughly set. Something about chilled chocolate makes it even tastier as it melts in your mouth! Make sure to use the best tasting dark chocolate you can find, and don’t forget the sprinkle of sea salt. It brings out the flavor of the chocolate and is a tasty foil for the creaminess of the ganache. Mmmm.

Just one more thing before I get to the recipe – I’m now all set up over at Bloglovin, and you can connect with me by clicking here! If you’re over there too, give me a shout.

Quick and Easy Dark Chocolate and Sea Salt Ganache Tart


For the pastry

  • 1 1/4 cup all-purpose flour
  • 1/3 cup sugar
  • pinch salt
  • 8 tbsp cold unsalted butter
  • 1 egg yolk beaten
  • 1/3 tsp vanilla extract
  • 1-2 tbsp cold water

For the ganache

  • 1 quart heavy cream
  • 12 oz. dark chocolate chopped
  • Flake sea salt


For the pastry

  1. Whisk together the flour, sugar and salt.
  2. Cut the butter into pea sized pieces and pinch into the flour until there is no more "loose" flour.
  3. Mix in the egg yolk and the vanilla with your hands. Add water, if needed, a tablespoon at a time until the dough comes together.
  4. Form the dough into a ball, flatten into a disk, wrap in plastic wrap and refrigerate for at least an hour.
  5. Roll out the chilled dough to 1/4" thick and fit into a well-greased tart pan. Prick pastry all over with a fork. Bake at 400º F for 10-12 minutes until the pastry is golden. Set aside.

For the ganache

  1. Heat the cream in a small saucepan over medium low heat, stirring constantly until the cream is very hot but not simmering. Remove from heat, add chocolate and let stand for one minute. Stir until the chocolate is dissolved and the ganache is smooth.
  2. Pour the ganache into the pastry, sprinkle the sea salt over the ganache, and chill until set. Serve cold or room temperature.

featured: marble cake stand from Mosser Glass.





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  • Reply Jill July 7, 2017 at 7:31 pm

    This looks sublime and I am making it this weekend!

  • Reply Patty July 16, 2017 at 7:42 pm

    I clicked over from your Portland, OR travel guide on A Beautiful Mess and this was the first post I saw, and I have to say, I’m already in love with your blog; how can someone not be obsessed with a chocolate ganache tart?? 🙂

    • Reply Kayleigh Kosmas July 24, 2017 at 12:15 pm

      Hi Patty,
      Thanks so much for coming by the blog! I agree completely, it’s hard not to be obsessive about ganache! ☺

  • Reply Amy Williams October 30, 2017 at 12:24 am

    About to bake this! I love making tarts, thank you for the recipe! 🙂

    • Reply Kayleigh Kosmas October 31, 2017 at 11:55 pm

      So excited to hear that, Amy! Let me know what you thought. 🙂

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