Chocolate Ganache Tarts


The difference between these chocolate ganache tarts and most other chocolate ganache tarts is that we use milk chocolate instead of dark chocolate. Milk chocolate isn’t as rich, making it possible for even a non-chocoholic to consume a full tart in a few quick mouthfuls.


  • 1 quantity sweet shortcrust pastry
  • 850 g (1 lb 14 oz) good-quality milk chocolate, finely chopped
  • 500 ml (17 fl oz/2 cups) pouring (whipping) cream (35% fat)


Follow the instructions to roll out the pastry and use it to line twenty 8 cm ( inch) round fluted loose-bottomed tart tins. Set the pastry cases in the freezer for at least 20 minutes.

Blind bake the tart cases in a preheated 200°C (400°F/Gas 6) oven for 20–25 minutes, or until golden. Remove from the oven and allow to cool.

To make the chocolate filling, put the chocolate into a stainless steel bowl. Put the cream in a saucepan and bring to the boil over high heat — this needs to happen quickly so the cream doesn’t evaporate and reduce in volume. Pour the cream over the chocolate and stir with a rubber spatula or a wooden spoon until well combined. Be careful not to create air bubbles, as these will give a pocked look to the top of the tarts.

Pour the chocolate mixture into a jug and then pour into the baked tart shells until filled to the brim.

Allow the tarts to set at room temperature overnight in a plastic airtight container. These chocolate tarts are best not refrigerated and should be eaten within 24 hours. If you do need to keep them for longer, they can be refrigerated for up to 2 days, then brought back to room temperature to be eaten, but condensation will form on the top after refrigeration, which will affect their appearance.