Ultimate Chocolate Tart

Before you can make the ganache filling for this ultra lux chocolate tart, you have to master the pastry.  I am sharing a simple and reliable pastry recipe with you, the filling is just a bonus!

You can use this pastry case recipe for small or large tarts, and is best suited for any sweet tarts.  Add pastry cream to the tart or a curd filling and pipe high with meringue.  Or stick to this rich and dreamy chocolate ganache as the highlight to any meal.

MISE EN PLACE (preparation):

  • Prepare all the ingredients beforehand.
  • Mixing bowls.
  • Measuring spoons / kitchen scale.
  • Wooden spoon.
  • Kitchen stand mixer.
  • 20 cm lose bottomed tart pan.
  • Baking paper and dried beans / baking weights.
  • Sharp, small knife.
  • Small saucepan (for heating cream).
  • Sharp, clean chef knife and chopping board.
  • Whisk

YIELD: 1 x 20cm Chocolate Tart

INGREDIENTS:

Pastry Base:
½ Cup Butter; cubed 125ml
½ Cup Icing sugar 125ml
1 ¼ Cups Flour 310ml
½ teaspoon Baking Powder 2-3ml
1 Egg; beaten  
  Pinch of Salt  
Filling:
300g Dark Chocolate Good quality
100g Milk Chocolate Good quality
1 Cup Cream 250ml
3 Tablespoons Butter 45ml
Topped with berries, mini meringue or other decorative bits.

METHOD:

TART CRUST:

  • Combine the flour, baking powder, icing sugar and salt together in a mixing bowl.
  • Add the cubed butter and beat the mixture with an electric mixer.
  • Add the egg and continue mixing.
  • Shape the dough into a ball, press it a flat and cover in cling wrap.
  • Please the dough in the fridge to chill for at least an hour.
  • Roll the dough out and transfer the dough to a 20 cm lose bottomed tart pan and cut off the excess dough.
  • Chill the crust for another 30 minutes before baking.
  • Pre-heat the oven to 200 degrees Celsius.
  • Cover the crust with foil or baking paper and fill the pan with dried beans or baking weights
  • Bake the tart crust at 200 degrees Celsius for 15 minutes, then remove the baking paper and beans and continue baking the crust for another 5-10 minutes or until golden brown.
  • Remove the tart crust from the oven and allow to cool.

TART FILLING:

  • Chop chocolate into small chunks and place in a bowl with butter.
  • Meanwhile, pour the cream into a small saucepan over medium heat and allow to simmer slightly.
  • Pour the cream over the butter and chocolate then allow to stand for 5 minutes before stirring.
  • Stir the chocolate mixture until all the ingredients are fully combined.  It should be thick, but pourable.
  • Pour the ganache into the cooled tart shell and place in the fridge for 1 hour to set.

Top the tart with fresh berries, mint, mini meringues or other decorative bits.

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