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When you need a decadent yet easy dessert this Easy Chocolate Ganache Tart will become your ultimate go-to recipe. Made with dark chocolate, Stork Bake and topped with fresh berries.

Easy Chocolate Ganache Tart

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For the crust:

  • ½ Cup STORK Bake
  • ½ cup Icing sugar
  • 1 ¼ Cups Flour
  • ½ teaspoon Baking Powder
  • 1 Egg beaten
  • Pinch of Salt

For the ganache:

  • 300 g Dark Chocolate
  • 100 g Milk Chocolate
  • 1 Cup Cream
  • 3 tablespoon STORK Bake

For the toppings:

  • Fresh Blueberries
  • Fresh Strawberries
  • Fresh Raspberries
  • Mint


For the crust:

  • Combine the flour, baking powder, icing sugar and salt together in a mixing bowl.
  • Add the Stork Bake and beat the mixture with an electric mixer.
  • Add the egg and continue mixing.
  • Shape the dough into a ball, press it a flat and cover in cling wrap.
  • Please the dough in the fridge to chill for at least an hour.
  • Roll the dough out and transfer the dough to a 20cm lose bottomed tart pan and cut off the excess dough.
  • Chill the crust for another 30minutes before baking.
  • Cover the crust with foil or baking paper and fill the pan with dried beans or baking weights
  • Bake the tart crust at 200ºc for 15 minutes, then remove the baking paper and beans and continue baking the crust for another 5-10 minutes or until golden brown.
  • Remove the tart crust from the oven and allow to cool.

For the filling:

  • Chop chocolate into small chunks and place in a bowl with Stork bake.
  • Meanwhile, pour the cream into a small saucepan over medium heat and allow to simmer slightly.
  • Pour the cream over the Stork Bake and chocolate then allow to stand for 5min before stirring.
  • Stir the chocolate mixture until all the ingredients are fully combined.
  • Pour the ganache into the cooled tart shell and place in the fridge for 1 hour to set.
  • Top with fresh berries and mint.
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