A few years back my mom got me this tart pan from Chennai. I have been meaning to use it to bake a tart for almost 2 years, and have been researching for recipes! Which lead to the next issue of finding a good ganache recipe for the tart filling. After a bit of trial and error, I found a good chocolate ganache recipe and used it for hubby’s birthday cake. So here it is my final quest for tart! It makes for a versatile dessert to wow your guests!
Chocolate Ganache Tart:
For the tart shell:
All purpose flour – 1 ¼ cups
Egg yolk – 1
Ice Cold water – 2 tablespoons
Vanilla Extract – 1 teaspoon
Sugar – 1/3 cup
Salt – ¼ teaspoon
Cold Butter (unsalted) – 8 tablespoons
For the chocolate ganache filling:
Cooking chocolate (chopped) – 360 grams
Heavy Cream – 1 cup
Unsalted Butter – 3 tablespoons
Vanilla Extract – 1 teaspoon
To make the tart Shell:
- In a bowl mix together the egg yolk, cold water and vanilla.
- In a big bowl, add the sifted flour, sugar, salt and butter and beat on medium speed with an electric beater, until the mixture resembles a coarse texture.
- Add the egg mixture and beat on low until the dough comes together.
- Wrap in plastic wrap and chill in the refrigerator for 30 minutes.
- Roll out the dough on a using a rolling pin on a light dusted surface (Use plain flour for dusting).
- Roll out until the dough until the thickness is around 1/8th of an inch, and it should be big enough to cover the tart pan.
- Carefully transfer the dough on to the tart pan. Press it to the sides using your fingers and trim out the excess dough.
- Using a fork, score the base. Then cover the dough with a piece of baking paper, and fill it with rice. And bake the tart in a preheated oven at 200 degrees for 5 minutes. (I do this step to weigh down the dough and to prevent it from puffing up).
- Remove the baking paper and rice, and continue baking for 15-20 minutes at 180 degrees, until the crust is golden brown.
- Let it cool to room temperature, before adding the ganache filling.
- Add the chopped chocolate to a big bowl.
- Heat the cream on the stove, and bring it to a boil.
- Then pour half of the hot cream over the chopped chocolate and let it sit for 30 seconds.
- Using a spatula, very gently mix the cream and chocolate until the chocolate is dissolved.
- Pour in the remaining cream and butter; blend it gently until everything is incorporated.
- Let the ganache cool to room temperature.
To assemble the tart:
- Both the tart and ganache has to cool to room temperature.
- Pour the ganache over the tart. If the ganache has thickened and is no longer pourable, warm it for a few seconds in the microwave.
- Cover the tart with plastic wrap and chill in refrigerator, for at least 30 minutes for the ganache to set.
- Take out the Tart a couple of hours before serving a top with fresh raspberries or strawberries along with a dollop of whipped cream.
- I filled the baked tart with chocolate ganache and served it chilled with raspberries and whipped cream.
- I also cut out small circles from the remaining dough and made mini tarts using my muffin pan.
- You can replace the chocolate ganache with a white chocolate filling or a yummy caramel filling.
- Add some chopped toasted nuts for a nice crunchy texture.