Easy Chocolate Ganache Tart with Toasted Pecan Crust Recipe

Who doesn’t love an indulgent dessert that’s both easy to make and impressive to serve? This Chocolate Ganache Tart recipe with Toasted Pecan Crust is a showstopper! I took inspiration from a recipe on Cake N Knife, but I made a few changes to suit my taste and fit my larger 11-inch tart pan.

This tart is a blend of rich, velvety chocolate ganache and a buttery, nutty crust that’ll have your guests coming back for seconds. Let’s dive into the recipe and my tweaks to make it even better!

Why I Made Some Changes

• No Hazelnuts? No Problem! I’m not a fan of hazelnuts, so I swapped them for toasted pecans, which add a warm, buttery flavor. Toasting the pecans enhances their nuttiness and makes the crust irresistible.
• Larger Tart Pan? Adjust Accordingly. The original recipe is for a 9-inch tart pan, but my fluted 11-inch pan needed a little more dough and ganache to ensure a perfect fit.
• Semi-Sweet Chocolate Chips. Instead of dark chocolate, I used high-quality semi-sweet chocolate chips. These are the same ones my mom used to make her famous chocolate turtles—perfectly balanced, smooth, and delicious.

What You’ll Need for the chocolate ganache tart recipe

Here’s the lowdown on tools and ingredients for this decadent tart:

Tools

• Mini electric food chopper (for the nuts)
• Stand mixer with paddle attachment
• Rolling pin
• Fluted tart pan with a removable bottom
• Pie weights or dried beans
• Parchment paper

Ingredients for a 9-Inch Tart

Pastry:

• 1/4 cup + 2 tbsp toasted pecans (2 ounces)
• 1/4 cup sugar
• 1 cup all-purpose flour
• Pinch of salt
• 1 stick cold unsalted butter, cubed
• 1 large egg
• 1/2 tsp pure vanilla extract

Ganache Filling:

• 12 ounces semi-sweet chocolate chips
• 1 1/2 cups heavy cream

Topping:

• 1/2 cup fresh raspberries

How to Make Chocolate ganache tart recipe

1. The Perfect Pecan Pastry

Toast the pecans in a dry pan or the oven. Be careful not to burn them!

Use a mini food chopper to grind the toasted pecans with 1 tablespoon of sugar until finely ground.

In a stand mixer fitted with a paddle attachment, mix the pecan mixture, flour, salt, and remaining sugar. Add the butter and mix on low speed until crumbly.

Add the egg and vanilla, mixing until the dough comes together.

Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 1 hour (or freeze for 10-15 minutes if you’re in a rush).

2. Preparing the Crust

Preheat your oven to 350°F. Spray your tart pan with vegetable oil spray.

On a floured surface, roll out the dough into a 12-inch circle. Gently press it into the tart pan, trimming the excess. Refrigerate for 10 minutes.

Line the crust with parchment paper, fill with pie weights, and bake for 20 minutes. Remove the weights and bake for an additional 15 minutes, or until golden brown. Cool completely.

3. Velvety Ganache Filling

Bring heavy cream to a simmer in a saucepan, then remove from heat.

Add the chocolate chips to the hot cream, let sit for 5 minutes, and whisk until smooth.

4. Assembling the Tart

Pour the ganache into the cooled crust.

Top with fresh raspberries and sprinkle with extra chopped pecans for garnish.

Refrigerate until set, about 1.5 hours.

5. Serve & Enjoy!

Remove the tart ring, slice into wedges, and watch it disappear in seconds.

Final Thoughts

This Chocolate Ganache Pecan Tart is a game-changer for any gathering or special occasion. The toasted pecan crust adds a unique twist, and the smooth ganache filling paired with tart raspberries is simply divine.

Give this recipe a try and let me know how it turns out! Do you love experimenting with recipes too? I’d love to hear about your favorite tart variations. Don’t forget to check out my other delectable flourless chocolate torte recipe here

Happy baking!
Karin

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