Chocolate ganache tart

There are only five ingredients in this chocolate tart, but they combine to make something magical! Delicious puff pastry topped with a simple but divine chocolate ganache... what more could you want in a dessert?

  • 10 mins preparation
  • 35 mins cooking
  • Serves 8
  • Print


  • 2 sheets frozen puff pastry, thawed
  • 2/3 cup thickened cream
  • 200 g dark chocolate, finely chopped, plus extra shards to serve (see tip)
  • 1 cup hazelnuts, roasted, skins removed, roughly chopped
  • 1 cup caster sugar


  • 1
    Line a 12cm x 37cm rectangular, fluted, loose-based tart pan with pastry, pressing join to seal. Chill for 30 minutes or until firm. Trim pastry and prick base with a fork. Blind-bake for 20 minutes. Remove weights and paper. Bake for a further 15 minutes or until golden. Cool completely.
  • 2
    To make the ganache, heat cream in a saucepan until just below boiling. Place chocolate in a heatproof bowl. Pour over hot cream. Stir until melted and smooth. Chill for 45 minutes or until thickened.
  • 3
    Line an oven tray with baking paper. Arrange hazelnuts on tray. In a saucepan, combine sugar and ¼ cup water on low, stirring until sugar is dissolved. Increase heat to high. Boil, without stirring, for 5 minutes or until light caramel. Pour over hazelnuts. Allow to set.
  • 4
    Whisk ganache until loosened slightly, then dollop into prepared tart shell. Break praline into shards and arrange over ganache. Top with chocolate shards.


For large chocolate shards, run a chef's knife over set chocolate on
a slight angle.