When the first bright berries of the season appear, I always want to pair them with rich, dark chocolate. This tart is my go-to for exactly that craving. It has a crisp, buttery chocolate crust and a silky ganache filling that sets up beautifully in the fridge, making it a reliable dessert for special occasions or a quiet weekend treat.
What I love most is how impressive it looks for such straightforward steps. The ganache is just two ingredients, and the press-in crust comes together in minutes. It’s a recipe that relies on good technique, not complicated equipment, which is what we’re all about here at Pan to Plate.
Perfect Your Ganache
To ensure your ganache is perfectly smooth and glossy, temperature control is key. When you heat the cream, bring it just to a simmer—you should see small bubbles forming around the edges of the pan. Pouring overheated cream on chocolate can cause it to seize or separate. Once you add the chopped chocolate, let it sit undisturbed for a full five minutes. This allows the gentle, residual heat of the cream to melt the chocolate evenly. Stirring too soon can cool the mixture, leaving you with stubborn unmelted bits. A slow, gentle stir from the center outwards will bring it all together into a silky emulsion.
Customizing Your Crust
This chocolate crust is deeply flavorful and simple, but it’s also a wonderful base for customization. The olive oil is a nod to its Mediterranean roots, adding a subtle fruity note and a lovely tenderness. For a deeper flavor profile, try swapping one tablespoon of the flour for a tablespoon of ground almonds, which adds texture and a nutty flavor. If you’re a coffee lover, a pinch of espresso powder (about half a teaspoon) mixed in with the dry ingredients will amplify the cocoa notes without making the crust taste like coffee.
Berry Arrangement Tips
The final topping of berries is where you can get creative. A simple, rustic pile of mixed berries in the center is always beautiful. For a more structured, restaurant-style presentation, try slicing larger strawberries thinly and fanning them in a concentric circle around the outer edge of thetart. You can then fill the center with whole blueberries and raspberries. This creates a lovely visual contrast in shape and color. For the best result, make sure your berries are completely dry before placing them on the ganache to prevent any moisture from pooling.
Recipe Overview
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 50 minutes
- Servings: 8 slices
- Difficulty: Medium
Ingredients
For the Chocolate Crust
- 156 g (1 1/4 cups) all-purpose flour
- 25 g (1/4 cup) unsweetened cocoa powder
- 50 g (1/4 cup) sugar
- 113 g (1/2 cup) unsalted butter, cold and cubed
- 18 g (1 large) egg yolk
- 15 g (1 tbsp) olive oil
For the Ganache & Topping
- 240 g (1 cup) heavy cream
- 226 g (8 oz) semi-sweet chocolate, chopped
- 5 g (1 tsp) vanilla extract
- 225 g (1 1/2 cups) mixed fresh berries (strawberries, blueberries, raspberries)
Step-By-Step Instructions
- Make the crust.
In a medium mixing bowl, whisk together the flour, cocoa powder, and 1/4 cup of sugar. Add the cold, cubed butter. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse, sandy crumbs. Mix in the egg yolk and olive oil until the dough just comes together into a ball.
- Press and chill the crust.
Press the dough evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Use the flat bottom of a measuring cup to get it smooth. Chill the crust in the refrigerator for at least 30 minutes. This helps prevent it from shrinking during baking.
- Pre-bake the crust.
Preheat your oven to 350°F (175°C). Prick the bottom of the chilled crust a few times with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Carefully remove the parchment and weights, then bake for another 5 minutes, until the crust looks dry and set. Let it cool completely on a wire rack.
- Prepare the ganache.
While the crust cools, place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat just until it begins to simmer around the edges. Immediately pour the hot cream over the chocolate. Let it stand for 5 minutes without stirring. Add the vanilla extract, then stir gently with a whisk or spatula until the ganache is completely smooth and glossy.
- Fill and chill the tart.
Pour the warm ganache into the cooled crust and spread it into an even layer. Gently tap the pan on the counter to release any air bubbles. Transfer the tart to the refrigerator and chill for at least 2 hours, or until the ganache is firm to the touch.
- Decorate and serve.
Just before serving, arrange the fresh mixed berries over the top of the chilled ganache. Let the tart sit at room temperature for about 10-15 minutes to take the chill off—this makes it easier to slice and improves the texture. Serve as is or with a dollop of whipped cream.
Substitutions & Variations
- Go gluten-free: Substitute the all-purpose flour with a 1-to-1 gluten-free baking blend for a similar texture.
- Citrus Twist: Add 1 teaspoon of finely grated orange zest to the ganache along with the vanilla for a bright, citrusy aroma.
- Richer Chocolate: For a more intense, less sweet dessert, use bittersweet or dark chocolate (60-72% cacao) instead of semi-sweet.
- Add a Crunch: Scatter a handful of toasted chopped nuts, like almonds or pistachios, over the ganache before it sets for added texture.
If you enjoy this dish, try our Ultimate Chocolate Ganache Cake for a perfect pairing or next-weeknight option.
Make-Ahead, Storage & Reheat
Store leftover tart in an airtight container in the refrigerator for up to 3 days. For best results, add the fresh berries just before serving. Allow slices to sit at room temperature for 15 minutes before enjoying to let the ganache soften slightly.
Nutrition
- Serving Size: 1 slice
- Per Serving: 425 calories, 5 g protein, 30 g fat, 42 g carbohydrates
- Per 100g: 370 calories, 4.5 g protein, 26 g fat, 37 g carbohydrates
- Estimates only.
FAQ
My ganache turned out grainy or gritty. What went wrong and can I fix it?
This usually happens when the cream is too hot or the chocolate seizes. Try gently warming it over a double boiler, stirring slowly until it’s smooth again.
Why does my ganache look oily and separated, and is there a way to save it?
Separation is often caused by over-mixing or temperature shock. To fix it, slowly whisk in a tablespoon of warm milk or cream until it emulsifies back together.
What kind of chocolate works best for getting a really smooth ganache?
Use a good quality chocolate bar or wafers, not chips, as chips contain stabilizers that prevent smooth melting. A cacao percentage between 60-70% gives great flavor.
How do I get that perfectly smooth, glossy top on my ganache tart?
Pour the ganache while it's still warm and fluid, then tap the pan gently on the counter to release air bubbles. Let it set at room temperature for a shinier finish.
Is it possible to make just the ganache filling a day or two ahead of time?
Yes, you can. Pour the finished ganache into an airtight container and press plastic wrap directly on the surface to prevent a skin from forming, then refrigerate.
Can I freeze the fully assembled chocolate ganache tart for later use?
It’s best not to freeze the assembled tart, as the crust can get soggy upon thawing. You can freeze the baked crust and ganache separately for up to a month.
What’s the best way to add flavors like espresso or zest to the ganache?
Infuse flavors into the cream before you heat it. Gently warm the cream with the zest or espresso powder, then strain it before pouring over the chopped chocolate.
Are fresh berries the only option, or would frozen ones work on top?
Fresh berries provide the best texture. If you must use frozen, thaw them fully and pat them very dry with a paper towel to avoid making the ganache watery.
Equipment
- 9-inch tart pan with removable bottom
- Medium mixing bowl
- Pastry cutter or fingertips
- Measuring cup
- Refrigerator
- Oven
- Parchment paper
- Pie weights or dried beans
- Wire rack
- Heatproof bowl
- Small saucepan
- Whisk or spatula
Ingredients
- For the Chocolate Crust
- 156 g (1 1/4 cups) all-purpose flour
- 25 g (1/4 cup) unsweetened cocoa powder
- 50 g (1/4 cup) sugar
- 113 g (1/2 cup) unsalted butter cold and cubed
- 18 g (1 large) egg yolk
- 15 g (1 tbsp) olive oil
- For the Ganache & Topping
- 240 g (1 cup) heavy cream
- 226 g (8 oz) semi-sweet chocolate chopped
- 5 g (1 tsp) vanilla extract
- 225 g (1 1/2 cups) mixed fresh berries (strawberries, blueberries, raspberries)
Instructions
- In a medium mixing bowl, whisk together the flour, cocoa powder, and sugar. Add the cold, cubed butter and work it into the flour mixture until it resembles coarse, sandy crumbs.
- Mix in the egg yolk and olive oil until the dough just comes together into a ball.
- Press the dough evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom using the flat bottom of a measuring cup to smooth it. Chill the crust in the refrigerator for at least 30 minutes.
- Preheat the oven to 350°F (175°C). Prick the bottom of the chilled crust with a fork, line it with parchment paper, and fill with pie weights or dried beans. Bake for 15 minutes.
- Remove the parchment and weights, then bake for another 5 minutes until the crust looks dry and set. Let it cool completely on a wire rack.
- Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat just until it begins to simmer around the edges.
- Pour the hot cream over the chocolate and let it stand undisturbed for 5 minutes.
- Add the vanilla extract, then stir gently until the ganache is completely smooth and glossy.
- Pour the warm ganache into the cooled crust and spread into an even layer. Tap the pan gently on the counter to release air bubbles.
- Transfer the tart to the refrigerator and chill for at least 2 hours or until the ganache is firm to the touch.
- Just before serving, arrange the fresh mixed berries over the chilled ganache. Let the tart sit at room temperature for 10-15 minutes to soften before slicing and serving.
