Molasses Dark Rum Chocolate Ganache Tart
A decadent chocolate tart featuring a silky ganache infused with rich molasses dark rum for deep, complex sweetness. This french-inspired desserts ready in about 60 minutes layers all-purpose flour, unsweetened cocoa powder, powdered sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 370 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup powdered sugar
- 7 tbsp unsalted butter, cold and cubed
- 1 large egg yolk
- 8 oz bittersweet chocolate, chopped
- 3/4 cup heavy cream
- 3 tbsp molasses dark rum
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Step 1: Preheat oven to 350°F. In a large bowl, sift together 1 1/4 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, and 1/2 cup powdered sugar. Add 7 tbsp cold, cubed unsalted butter and 1/4 tsp salt. Use your fingertips or a pastry cutter to blend until mixture resembles coarse crumbs.
- Step 2: Add 1 large egg yolk and gently knead dough until it forms a ball. Flatten into a disk, wrap in plastic wrap, and chill for 30 minutes.
- Step 3: Roll chilled dough on a lightly floured surface into a 12-inch circle. Transfer to a 9-inch tart pan with removable bottom, pressing dough into edges and trimming excess. Prick bottom with fork.
- Step 4: Bake tart shell for 15 minutes until set but not fully browned. Remove and let cool.
- Step 5: In a small saucepan, heat 3/4 cup heavy cream over medium heat until it just begins to simmer. Remove from heat and pour over 8 oz chopped bittersweet chocolate in a heatproof bowl. Let sit 2 minutes.
- Step 6: Stir chocolate and cream until smooth. Mix in 3 tbsp molasses dark rum and 1 tsp vanilla extract until fully incorporated.
- Step 7: Pour ganache into cooled tart shell, smoothing the top. Refrigerate for at least 3 hours until set before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Molasses Dark Rum Chocolate Ganache Tart take to make?
Total time is about 60 minutes (40 min prep + 20 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Molasses Dark Rum Chocolate Ganache Tart?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Molasses Dark Rum Chocolate Ganache Tart?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Molasses Dark Rum Chocolate Ganache Tart for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Molasses Dark Rum Chocolate Ganache Tart?
French desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
