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Ruby Cacao Ganache Tart by Baking The Goods

Ruby Cacao Ganache Tart

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This Ruby Cacao Ganache Tart is a modern twist on a basic Chocolate Tart with Ruby Cacao Wafers melted into a pretty pink, creamy ganache filling nestled into a simple tart shell. Topped with an artsy drizzle of dark chocolate, sprinkled with earthy bee pollen and delicately crunchy sea salt flakes.


  • 1 pre-made Basic Tart Dough - fully baked (- find the recipe below in the notes)
  • 10 ounces Ruby Cacao Wafers
  • 1 1/4 cups heavy cream
  • 2 tablespoons honey
  • 1/3 cup dark chocolate chips
  • 1-2 tablespoons bee pollen
  • 1-2 teaspoons sea salt flakes


  1. Prepare and fully bake a homemade tart shell in a 9 1/2" tart pan with a removable bottom. Get my Basic Tart Dough recipe here.  

    You want to fully bake the tart shell as this is a no bake filling. Once cooled, remove the tart shell from the pan and place on a cooling rack or baking sheet to fill. 

  2. Place the Ruby Cacao Wafers in a heatproof bowl and set aside.
  3. Combine the heavy cream and honey in a pot and bring to a simmer over medium heat. 
  4. Pour the simmering cream and honey over the Ruby Cacao Wafers and allow to stand for 5 minutes. Then whisk together until smooth to make ganache. 
  5. Pour the smooth and creamy ganache into the fully prepared and baked tart shell. Place in the refrigerator for at least 2 hours to set up. You will know the filling has set when it barely jiggles when you give it a wiggle.
  6. Once the filling has set, prepare the dark chocolate. Heat about 2" of water in a double boiler. If you don't have one, MacGyver yourself one with a heat-proof mixing bowl atop a large heavy pot. The bowl should easily sit on top of the pot with at least a few inches between the water and the bottom of the bowl.
    With the water simmering, add the dark chocolate chips to the upper pot or bowl. The chocolate will begin to melt after a minute or two, gently stir with a heatproof spatula until the chocolate is completely smooth and melted. Remove from heat.
  7. Use a whisk to wave the dark chocolate back and fourth over the chilled tart creating an artsy drizzle.
  8. While the dark chocolate is still tacky, sprinkle on bee pollen and sea salt flakes. 
  9. Allow the dark chocolate to harden before cutting and serving. Store in the refrigerator.


Use my Basic Tart Dough recipe for the tart shell. I used a 9 1/2" tart pan with a removable bottom but this recipe would also work with a 14" x 4" rectangular tart pan with a removable bottom. 

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Cuisine: tart