FrenchMedium · Room Temp
Dark Chocolate Ganache Tart with Smoked Paprika
A rich, velvety dark chocolate ganache poured into a crisp tart shell, finished with a whisper of smoked paprika for depth and subtle warmth.
Prep
20 min
Cook
25 min
Total
45 min
Method
1
Preheat oven to 180°C. Press shortcrust-pastry evenly into a 24cm tart ring, prick the base with a fork, and blind bake for 12 minutes with baking weights.
2
3
Finely chop dark-chocolate and place in a heatproof bowl with butter. Set aside.
4
Bring heavy-cream just to a simmer in a small saucepan over medium heat. Pour immediately over the chopped chocolate and butter.
5
Let stand 2 minutes, then stir gently from the center outward until the ganache is glossy and fully emulsified. Season with salt and smoked-paprika.
6
Pour warm ganache into the cooled tart shell. Tap the pan gently on the counter to level the surface.
7
Dust the surface lightly with additional smoked-paprika through a fine sieve for a delicate, even finish.
8
Refrigerate the tart for a minimum of 2 hours until the ganache is firm but not hard. Serve at cool room temperature, sliced with a hot, clean knife.
Grade pending
Nutri-Score
Estimated nutrition
Grade pending · 100% ingredient coverage
Calories
258
per serving
Protein
3g
Carbs
16g
Fat
20g
Sat. fat
11g
Fiber
2g
Sugar
8g
Sodium
101mg
High FatHigh Saturated FatIndulgentNot Heart HealthyNot Low SodiumAntioxidant RichModerate Protein
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
Grade pending
Environmental impact
Estimated footprint
Grade pending · 100% ingredient coverage
kg CO2e
1.4
per serving
Water
0.04m³
Land
25Pt
Runoff
0.08g P
Dark Chocolate drives 85% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
4
Sweet
4
Salty
2
Sour
7
Bitter
3
Spicy
Textures
CrispySilkyTender
Aromas
EarthyHerbalSmoky
Kitchen Equipment
Primary Tool
OvenOvenSmall Saucepan24cm Tart RingBaking WeightsChef KnifeFine SieveHeatproof BowlPastry BrushWire RackParchment PaperPlastic Wrap
Techniques
Safety & Storage
Cross Contamination
Use separate utensils and surfaces for raw egg wash to prevent cross-contact with other prepared foods.
Cooking Temperature
Bring heavy cream just to simmer (85-90°C) before pouring over chocolate to ensure proper emulsification without scorching.
Storage
Refrigerate completed tart for minimum 2 hours to set ganache. Store at 4°C or below and consume within 3 days.
Handling
Heat knife under hot water and wipe dry between cuts for clean, precise slices through the ganache tart.
High Risk Population
This tart contains dairy and eggs. Ensure proper refrigeration and thorough cooking of pastry shell to reduce bacterial risk for vulnerable populations.
Pro Tips
Technique
When making the ganache, pour the hot cream in a steady stream while stirring in one continuous direction—this emulsification technique ensures a silky, glossy finish without any graininess.
Substitution
If smoked paprika is unavailable, a small pinch of chipotle powder or a few drops of liquid smoke can provide the same subtle warmth, though I would ask you to seek out the real thing.
From the chef
After forty years of genoise and mirror glazes, I returned to this tart when a young cook brought me chocolate from a Belgian chocolatier I had once admired. The smoked paprika was an accident—a bottle mistaken for cinnamon in my drawer—but one understands immediately that dark chocolate of quality demands something beyond mere sweetness to reveal its true depth. This tart is my proof that restraint, not excess, is what makes chocolate truly speak.
TagsDark ChocolateGanacheSmoked PaprikaFrench PastryBakingChocolate TartNo Bake Ganache
AllergensMilkEggsGlutenSoy
Source: generated · June 13, 2026