This Chocolate Ganache Tart from Amy over at An Earthen Life, has done it again. Making the perfect dish for a special occasion but also for ANY occasion. You don’t need a special day of the year to make something that makes you feel this good. I also like baking something new and little more challenging than my one-bowl Chocolate cake recipe [Don’t get me wrong – its amazing] but sometimes I feel like its such an achievement when you create something this gorgeous and this delicious!

Baking a cake from scratch might seem overwhelming, but with the right recipe it can actually be stress-free and fun. What are your cake or tart Go-To’s? We would love to try them out? Get in touch or send us the recipe and a pic on email to and we will give it a try and you a shout out 😉

So besides this new  Chocolate Ganache Tart, you may also like some of our previous recipes that are all such huge hits:

Apple & Cranberry Tart

Coconut Granadilla Cake

Vegan Blueberry Cheesecake

Spiced Carrot & pumpkin Cake

Polenta & lemon Cake

Almond & cocoa Cake

Or try this list from the trusty Google – Cakes are simply the best. A perfectly baked moist cake is one of life’s simple pleasures. Baking cakes at home can be just as fun as eating them as long as you have the right recipes! The 50 best cake recipes ever

Choc ganache tart

Chocolate Ganache tart

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Creamy, decadent and just too good not to add to your recipe book. try this chocolate ganache tart today!
Serves: 1 Large tart
Prep Time: 10 minutes
Cook Time: 1 hour


For the base

For the Ganache


  • Add flour, cacao, sugar and salt in a small bowl and mix thoroughly with a whisk. 
  • Cube the cold butter and add to the flour mixture. Rub together with your fingers until it forms a fine crumb.
  • Add in the water and mix with a wooden spoon until it comes together. You can use your hands and knead it a bit too. Remember not to knead it too much as it will get too elastic and you will struggle to put it into a pie dish.
  • Turn the dough out on to a floured counter and shape into a circle a bit bigger than the dish. Wrap in plastic and rest in the refrigerator for at least an hour.
  • Turn your oven on to 180C, Poke some holes in the base, line the crust with wax paper and fill with dry beans or rice. Bake in the oven for 20 minutes or until cooked.
  • Allow to cool down while you make the ganache filling. Pour the coconut cream into a pot and warm up – do not boil. Once it is hot, take off the stove and pour the chocolate and maple syrup in. You can allow it to melt and then gently stir in.
  • Pour it into the cooled pie crust and allow to set in the fridge.
  • Top as you like. have fun with it