Millionaire Chocolate Ganache Tart | DonalSkehan.com, Wow your guests with this decadent dinner party dessert!
  • desserts-baking

Millionaire Chocolate Ganache Tart

February 11

This decadent and delicious chocolate tart is perfect for a dinner party dessert. Serve up generous slices with a scoop of good quality vanilla ice-cream and cups of coffee!


  • serves Serves 8
  • time 60 mins + pastry resting & setting time


  1. 1. To make the pastry, rub the flour and butter together in a bowl with your fingertips until the mixture resembles rough breadcrumbs. Stir through the sugar and a little beaten egg until the mix comes together to form a ball. Press it into a flat oval, cover with cling film and place in the fridge to rest for 30 minutes.
  2. 2. Preheat the oven to 180°C/350°F/ Gas Mark 4. Dust a work surface with a little flour and roll out the pastry to 3mm in thickness and large enough to fit a 20cm diameter, 4cm deep fluted tart tin with a removable base. Line the tin with the pastry and press it into the sides before trimming the edges. As you line the tin, if the pastry crumbles, don’t panic, just patch it together.
  3. 3. Prick the base with a fork all over and line with foil, shiny side down, and fill with baking beans. Place the pastry shell in the oven to blind bake for about 15 minutes until the pastry is a light golden brown. Remove the tin from the oven, lift out the foil and beans and cook for a further 6–8 minutes until cooked through and lightly golden. Remove the tin from the oven again and allow it to cool on a wire rack.
  4. 4. Prepare the filling by placing all the ingredients in a heatproof bowl over a pan of simmering water. Mix until smooth and then pour into the cooled pastry case. Allow to set in the fridge for 1 hour, before dusting with gold powder, if using, and serving in generous slices with a scoop of ice cream and cups of coffee.

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For the pastry:

150g plain flour, plus extra for dusting

75g cold butter, diced and chilled

25g caster sugar

1 large egg, beaten

For the filling:

240ml double cream

200g dark chocolate (70% cocoa solids), finely chopped

75g caster sugar

Gold powder, to decorate (optional)


You'll Need

Large mixing bowl

20cm diameter, 4cm deep fluted tart tin with a removable base

Rolling pin

Baking beans or dried pulses

Heatproof bowl

Medium saucepan