Decadent Chocolate Tart Ganache (Print Version)
# Ingredients:
→ Tart Shell with Chocolate
01 -
2 to 3 tablespoons ice water
02 -
1 large egg
03 -
60 grams powdered sugar
04 -
113 grams unsalted butter, cold and cut in cubes
05 -
0.25 teaspoon fine salt
06 -
1 teaspoon vanilla extract
07 -
35 grams cocoa powder, unsweetened
08 -
190 grams plain flour
→ Ganache Chocolate Center
09 -
0.25 teaspoon fine salt
10 -
340 grams good dark chocolate (60-70% cocoa), chopped up
11 -
1 teaspoon vanilla extract
12 -
28 grams unsalted butter, softened
13 -
300 millilitres heavy cream
→ Sweet Finishes (Optional)
14 -
A handful of strawberries or raspberries
15 -
Cocoa powder to sprinkle
16 -
Sea salt flakes, for finish
17 -
Some whipped cream
# Instructions:
01 -
Let your creation sit out about 15 to 20 minutes so it’s not too cold. Top with berries, a little cocoa powder, some sea salt flakes, or swirl on whipped cream if you want.
02 -
Stash it in the fridge and chill at least 4 hours—overnight works great—so the chocolate sets up totally.
03 -
Gently pour your finished ganache into that cool crust. Tap the pan so you don’t trap any sneaky air bubbles inside.
04 -
Use a spatula to stir the chocolate and warm cream until all smooth and shiny. Mix in softened butter, vanilla, and salt until the filling looks glossy.
05 -
Put the hot cream right onto the chocolate. Give it 5 minutes—don’t stir yet—just let the heat do its thing.
06 -
In a small pan, gently warm up the cream over medium, just until you see little bubbles—not a full boil.
07 -
Dump your chopped chocolate into a big bowl that can handle heat.
08 -
Take off the parchment and weight stuff, then keep baking for another 5–10 minutes. The crust should look dry and set. Let everything cool all the way before adding filling.
09 -
Put parchment onto your frozen crust. Pour in some dried beans or pie weights. Slide into the oven for 20 minutes.
10 -
Pop the tart pan and lined dough into the freezer for a quick 15-minute chill-down.
11 -
Lay the rolled dough into your tart pan, gently push it into the edges, and snip away the overhang.
12 -
Take your chilled dough and roll it on parchment so it’ll fit your 23 cm tart pan, keeping the thickness the same all over.
13 -
Get your oven going at 175°C.
14 -
Shape the dough into a thick disk, wrap it up tight in plastic, and tuck it in the fridge for at least an hour—overnight is even better.
15 -
Trickle in icy water, a spoonful at a time, and pulse until you press it and it sticks together, but don’t let it get too wet.
16 -
Beat vanilla with your egg. While the food processor spins, pour in this eggy vanilla and pulse just enough to pull most things together.
17 -
Toss in the cubes of butter. Pulse again until the mix turns crumbly and looks like coarse sand.
18 -
In your food processor, add salt, powdered sugar, cocoa, and flour. Give it a few quick pulses till everything’s blended.
# Notes:
01 -
Great chocolate makes all the difference here—choose the best you can find.
02 -
Be gentle with the dough—don’t handle it too long or it’ll get tough.
03 -
Make sure your eggs, butter, and other parts are at the right temp for each step.
04 -
Bringing the dessert to room temperature before digging in? You’ll notice how creamy it is.