Chocolate Ganache Tart

I’m not a big fan of chocolate but occasionally, when I meet a good chocolate dessert, I like to celebrate it. Recently, at a dinner at Portico, I tasted some really good chocolate ganache. My friend Vanessa, who did a food tasting at the restaurant when it first opened, told me that the ganache is made using chocolate and water. So, I did what every inquisitive individual would do – I asked the chef for the recipe.

Using the ganache recipe, I decided to make a chocolate tart. If you prefer your chocolate a little “warmer”, you can add the seeds of one chilli into the chocolate ganache. Serve with vanilla ice cream or custard, or eat it on its own.


Dark as sin, delicious as hell

Dark as sin, delicious as hell

For the base
1 1/3 cups all-purpose flour
6 tbsp unsweetened cocoa powder
A pinch of salt
5 tbsp sugar
177g unsalted butter
1 egg
1 1/2 tsp heavy cream

For the ganache
250g chocolate (I used dark chocolate but feel free to mix dark chocolate and milk chocolate)
100ml water
A pinch of salt
1 tsp vanilla bean paste
1 tsp grated cinnamon
2 tbsp brown sugar
A splash of Cointreau (optional)
Seeds on 1 chilli (optional)


To make the base
In a mixing bowl, combine flour, cocoa powder, sugar and salt. Then rub the butter into the dry mix until you get a sandy texture. Make a well and add the egg and cream. Bring everything together into a dough. Don’t knead it. Once everything starts to stick together, cover and refrigerate for at least one hour.

Roll the chilled dough into a round disk big enough to fit a tart tin. Trim off excess. Chill for another 15 – 30 minutes. Heat your oven for 175C. Take your base out, put a baking sheet on top and weigh it down with some dried beans. Bake the base for about 22 minutes.

Leave aside to cool.

To make the ganache
Put a bowl over a pot of gently boiling water. Make sure the bowl does not come into contact with the water or the base of the pot. To the bowl, add the water, chocolate, salt, cinnamon and vanilla bean paste. Stir until you get smooth chocolate paste. Add the sugar and the optional ingredients, if you want. Stir until the paste is glossy. If too dry, add some more water.

Fill your base with the ganache, using a palette knife to smooth out the ganache as best as you can.

Chill the tart (make sure it’s cooled to room temperature first) in your refrigerator for about an hour or until the chocolate ganache is set.

Note: If you are the kind who can’t bear to leave food uncovered in the refrigerator, make sure whatever you use does not touch the ganache surface.

To order, click here.

Chocolate Ganache Tart, $40 (delivery within Singapore), $35 (self-collect)

Chocolate Ganache Tart, $40 (delivery within Singapore), $35 (self-collect)

Check out Alpha Bakes’ other creations here.


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