Saturday, June 2, 2012

chocolate ganache tart


It doesn't get any easier, richer and creamier than this. I love a buttery dough and I've spent the past two weeks testing pastry dough recipes, using egg yolk, whole eggs, with and without ice water, more butter, less flour, vice versa, kneading, no kneading. I finally found the perfect one for this filling. This makes a really delicious buttery dough and the best part, no kneading required! The dough needs to rest though, so make sure you plan ahead!


The filling is a basic chocolate ganache. Super simple and requires no baking! It's a very rich and chocolate-y filling so I hope if you decide to make this, you're the ultimate chocolate lover (who isn't?)


chocolate ganache tart  
makes one 7" tart

Pastry:
1 1/4 cup all purpose flour
3 tbsp light brown sugar
1/4 tsp salt
120g very cold unsalted butter, cut into very small pieces
1 egg yolk
1/2 tsp vanilla
1 tbsp ice water, plus more if needed

Ganache Filling:
1/2 cup heavy cream 
2 tbsp granulated sugar
pinch of kosher salt
1 cup good quality bittersweet chocolate, finely chopped 
1/2 cup good quality milk chocolate, finely chopped 
1 tbsp brewed coffee 
1/2 tsp vanilla
1 tbsp unsalted butter, softened 

Directions:
For the pastry, In a food processor, pulse flour, salt and sugar until incorporated. Add butter and pulse until mixture resembles coarse crumbs. Lightly beat yolk with vanilla. With motor running, add the egg mixture into the flour mixture, pulse for another 10 seconds.

Transfer the mixture to a large bowl, sprinkle ice water over the dough and slowly form to a ball, do not over knead, stop once the dough starts to come together. Press mixture directly into tart pan, spread evenly in the bottom and up the sides of the pan*. Refrigerate for two hours (three is even better!).

Preheat oven to 180C. Poke the bottom of the chilled dough with fork, then return to the freezer for another 30 minutes. Butter one side of foil, line tart shell with the foil, buttered side down. Bake for 15 minutes. Remove the foil and bake for another 25 to 30 minutes or until golden brown. If crust puffs up, gently press it down with the back of a spoon. Let the pastry cool completely at room temperature for about an hour.

For the filling, place chopped chocolate in a large heatproof bowl. Heat cream, salt and sugar over low heat, until simmering and sugar has dissolved. Slowly pour over chocolate, stir until smooth. Add butter, coffee, and vanilla. Stir until incorporated. Pour the mixture over the cooled crust, smooth the top with an offset spatula, if necessary and refrigerate for an hour or two until firm. Remove the tart from the refrigerator and let it sit at room temperature for 30 to 45 minutes minutes before serving.

*Note: you don't have to use up all of the pastry dough, just enough to make a 1/4 to 1/2 inch thick crust. If there are any leftovers you want to keep, form it into a disc, and freeze for up to a month.



1 comment:

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