Chocolate Ganache Tart with Berry Whipped Cream

This Chocolate Ganache Tart with Berry Whipped Cream is a show-stopping dessert made with a buttery almond flour crust, a silky milk chocolate filling, and a swirl of fruity whipped cream. Elegant enough for entertaining yet simple enough for home bakers, it’s the perfect blend of rich, creamy, and refreshing.

Why You’ll Love This Recipe

This tart offers everything you want in a decadent dessert: a crisp crust, velvety ganache, and a vibrant whipped cream topping with just the right fruity tang. It’s versatile, visually stunning, and can be made ahead of time. Whether you’re hosting a dinner party or indulging a sweet craving, this tart delivers restaurant-quality results with minimal fuss.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

• 1 cup all-purpose flour

• 1 cup almond flour

• ¼ cup granulated sugar

• ¼ teaspoon salt

• ⅓ cup unsalted butter, cold and cubed

• 1 egg

For the ganache filling:

• 16 oz high-quality milk chocolate (35%–40%), finely chopped

• 1¼ cup heavy cream

• 2 tablespoons unsalted butter

• 1½ teaspoons espresso powder

• 1 teaspoon vanilla extract

For the berry whipped cream:

• 1 cup strawberry and raspberry mix (fresh or frozen)

• ½ cup granulated sugar

• 1 cup heavy cream

• Fresh strawberries and raspberries, for garnish

Directions

Prepare the Crust

1. In a food processor, combine the all-purpose flour, almond flour, sugar, salt, cold butter, and egg.

2. Pulse until the dough is mostly combined and crumbly. Turn it out and form into a disk.

3. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

Bake the Crust

1. Preheat oven to 350°F.

2. Roll the chilled dough into a 13-inch circle and press it into an 11-inch tart pan, trimming any excess.

3. Prick the bottom with a fork to prevent bubbling.

4. Place the tart pan on a baking sheet and bake for 16–18 minutes, or until golden brown.

5. Let the crust cool completely.

Make the Chocolate Ganache

1. Place chopped chocolate in a large heatproof bowl.

2. Heat the heavy cream until it begins to simmer, then pour over the chocolate.

3. Let sit for 1 minute, then stir until smooth.

4. Add butter, espresso powder, and vanilla extract. Stir until glossy and well combined.

Fill and Chill the Tart

1. Pour the ganache into the cooled crust and smooth it out.

2. Pop any air bubbles with a toothpick.

3. Refrigerate for 2–3 hours, or until fully set.

Make the Berry Whipped Cream

1. In a saucepan over medium-low heat, cook the berry mix with ½ cup sugar, stirring until reduced (about 6–7 minutes).

2. Strain through a fine mesh sieve to remove seeds and chunks. Let cool to room temperature.

3. In a mixing bowl, whip the heavy cream until stiff peaks form.

4. Gently fold in the berry sauce, reserving a small amount for garnishing.

Decorate the Tart

1. Pipe rosettes of the berry whipped cream in a wreath-like pattern on top of the tart.

2. Garnish with fresh strawberries and raspberries.

3. Lightly glaze the fruit with the remaining berry sauce mixed with a splash of water.

4. Slice and serve.

Servings and timing

This recipe makes 8 slices.

• Prep time: 25 minutes

• Cook time: 16 minutes

• Chill time: 3 hours

• Total time: Approximately 3 hours 41 minutes

Variations

• Dark Chocolate Ganache: Use dark chocolate (60%–70%) for a richer, less sweet filling.

• Nut-Free Crust: Replace almond flour with additional all-purpose flour.

• Citrus Twist: Add orange zest to the ganache or whipped cream for a bright, citrusy flavor.

• No-Bake Version: Use a graham cracker or cookie crumb crust and chill instead of baking.

• Spiced Crust: Add a pinch of cinnamon or nutmeg to the crust for added depth.

Storage/Reheating

Store the tart in the refrigerator, covered, for up to 4 days. It is best served chilled or at room temperature. Freezing is not recommended, as it may affect the texture of both the ganache and whipped cream. Reheating is not necessary.

FAQs

Can I use dark chocolate instead of milk chocolate?

Yes, dark chocolate works beautifully if you prefer a richer, less sweet tart. Adjust sweetness accordingly if using very dark chocolate.

What can I substitute for almond flour in the crust?

You can use more all-purpose flour in place of almond flour, but note that it may slightly alter the flavor and texture.

Do I need to use espresso powder?

Espresso enhances the chocolate flavor but is optional. You can omit it without affecting the structure of the tart.

Can I make this tart ahead of time?

Yes, the tart can be fully prepared a day in advance and kept refrigerated until serving.

How do I keep the crust from getting soggy?

Make sure the crust is fully cooled before adding the ganache, and store the tart covered to maintain its texture.

What kind of berries work best for the whipped cream?

A mix of strawberries and raspberries offers the perfect balance of sweet and tart, but you can use blueberries or blackberries as well.

Can I make the whipped cream without sugar?

You can reduce the sugar if you prefer, though it helps balance the tartness of the berries.

How do I know when the ganache is set?

It should be firm to the touch and not jiggle when you move the tart. Chill for at least 2 hours, or until fully set.

Can I use store-bought whipped topping?

Yes, but homemade berry whipped cream offers a fresher taste and better texture.

Can I serve this tart warm?

No, it’s best served chilled to preserve the structure of the ganache and whipped cream.

Conclusion

This Chocolate Ganache Tart with Berry Whipped Cream is a luxurious dessert that’s as beautiful as it is delicious. With a crisp crust, creamy ganache, and a vibrant berry topping, it’s the kind of treat that impresses with every bite. Perfect for holidays, gatherings, or anytime you want a refined and satisfying sweet finish.

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