inthekitchen
Chocolate Ganache Tart
A fresh strawberry garnish accentuates the sweetness of
this tart’s ultra smooth dark chocolate ganache.
INGREDIENTS
Tart Shell
2 cups all-purpose flour
1/2 cup butter, softened
3/4 cup icing sugar
pinch of salt
1 egg
Ganache
1 1/4 cup heavy cream
1 1/2 cup dark chocolate, chopped
1 Tbsp butter
Assembly
whipping cream
fresh fruit
METHOD
Tart Shell
1. In a bowl, cream butter and
icing sugar with a spatula to
get a smooth mixture. Stir in
egg and keep mixing.
2. Combine the salt with flour,
then add flour mixture to egg
mixture, creating a smooth and
uniform dough.
3. Shape into a flat disk, wrap
tightly in plastic wrap
and refrigerate for
a minimum of
30 minutes.
4. To shape the shells, unwrap
chilled dough and place on a
lightly floured surface. Roll it
out, while adding more flour to
keep from sticking. The dough
should be around 3 mm thick.
5. Cut out a piece of dough a
little wider than your tart ring in
order to have enough dough to
go up the sides of the mold. Make
sure dough is pressed against
sides and corners properly.
6. Use a fork to pierce holes on
the bottom of the shell before
placing it in a 375ºF oven for
15-20 minutes or until the
crust is nice and golden.
Ganache
1. Place chopped chocolate in
a bowl with the butter.
2. In a heavy saucepan, bring
the cream to a boil. As soon
as it starts to boil, pour cream
over the chocolate in the bowl.
With a rubber spatula, stir the
mixture with a circular motion
in the centre of the bowl until
the mixture comes together to
create a silky filling.
Assembly
1. Immediately pour
ganache in cooled tart
shells and place in the
refrigerator to set.
2. Once tarts are set
and ready to serve,
decorate with
whipping cream,
chocolate decorations
and fresh fruit.
Yield 6 tarts
ciao! / apr/may / two thousand twenty
15