This chocolate tart  with a chocolate ganache filling and shortbread biscuit base is one of the easiest tarts to make. It is egg less and definitely flop proof! I made this as a dessert for supper last night, with little time to spare after preparing a Durban Chicken Biryani. It is rustic in appearance because I used a cake pan and pressed the tart dough into place by hand. For a more elegant version use a tart pan. This recipe can be made in minimal time if needed , by placing in the freezer to set, ideally it should be made the day before. I used dark chocolate for a bitter taste sensation and paired it with mango nice cream. It goes just as well with poached pears or fresh berries.

Simply make the short bread biscuit dough. Allow to rest in the fridge then prepare the chocolate ganache. To make simply heat cream in a pan, add chopped chocolate. Stir and you have a luscious chocolate filling for your shortbread tart.

How to Make a Tart with Shortbread Crust

Making a tart with shortbread dough is no different from making shortbread biscuits. The same ingredient ratios apply. Use  1 part sugar: 2 parts butter: 3 parts flour. Vary this according to the size of the tart needed. I made a 15cm diameter tart. For this I used 1/2 cup butter, 1,5 cups flour and ¼ cup sugar. The dough should be allowed to rest in the fridge to set the form before baking,

Press holes at the base to allow even cooking. Bake in a moderate oven. Cool before filling with chocolate ganache.

Chocolate Ganache Tart with Shortbread Crust Recipe

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Chocolate Ganache Tart with Shortbread Crust Recipe

A super easy, flop proof yet luscious tart for any occasion Top with fresh berries or poached fruit.

Ingredients:

For Shortbread

• 1/2 cup butter,
• 1,5 cups flour
• ¼ cup sugar.

For Ganache

• 3/4 cup cream
• 150 g dark chocolate

Instructions:

1. Cream sugar and butter until smooth. Sift in flour.
2. Work until a soft dough forms.
3. Place in a lined cake or tart pan. Press flat with fingers with an edge around the sides to hold the ganache in. Poke holes on the bottom to ensure even cooking.
4. Place in the fridge for 20 minutes or so.
5. Place pastry beads or beans onto tart before baking.
6. Bake at 180 degrees for 15 to 20 minutes
7. Prepare the ganache.
8. Heat cream on medium heat.
9. Add chopped chocolate
10. Stir until the chocolate melts.
11. Mix until it forms a luscious thick mixture
12. Allow to cool. If you are short on time, simply place in the freezer.
13. Once the tart is bakes, allow to cool. Pour ganache into tart. Allow to set. Leave in a cool place or in the fridge. Slice and serve with topping of choice.

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