Easter is the time of the year where different intensities of bittersweet dark cocoa and creamy milk chocolate is on the spotlight. From bunnies and eggs to pastel coloured chicks, hand-crafted works of art line the shelves of boutique chocolate shops, patisseries and stores. For chocolatiers, this is the season where we are the busiest, even more than christmas believe it or not. So here I am finding another excuse to create something with chocolate.
This recipe is easy to make and something you can work for in advance.The pastry can be prepared ahead, wrapped and sealed tightly and kept in the freezer. So for busy bees who still wants to make something special this recipe is a keeper.
For an organised, stress free baking, prepare the pastry a day before, shape it and keep it in the refrigerator. The ganache is an easy 4-step recipe. It is quick to make but a few ganache making advice will ensure you achieve the most perfect mouthfeel for this elixir that transforms your dessert from good to great. A light dusting of cocoa powder on top just before serving creates a downy velvet look. Beautiful to the eye, sumptuous to the palate, you’ll never go wrong with smooth as silk chocolate ganache tart.
Chocolate Ganache Tart Recipe
best prepared 1 day before assembling the tart
yield: 10 – 12 cm x 6 cm individual tart mould
- 200g butter, softened
- 100g icing sugar, sifted
- 1/8 tsp. salt
- 25g whole egg
- 300g plain flour
- Cream the butter, icing sugar and salt until light but not fluffy.
- Add the beaten eggs and mix just until combined.
- Add the flour into the butter mixture. At low speed run the mixer with a paddle attachment and mix just until combined.
- Gather the dough and form it into a flat disk. Wrap it with plastic wrap and refrigerate for an hour or until it is no longer sticky to the touch and easy to handle.
- Roll and fit it into a tart mould. Refrigerate for at least 2 hours or at best overnight.
- Preheat your oven to 170°C.
- Line the tart shell with baking paper and fill it with pie weights. Bake it for 15 minutes. Check the bottom of the tart if it is dry by lifting the edges of the paper carefully. Remove the pie weights once the paper does not stick on the dough anymore.
- Reduce the oven temperature to 160 C and bake for approximately 10-15 minutes until a nice golden colour is achieved. Cool on wire racks.
Chef’s Tip: I always weigh my eggs when I bake. This removes the inconsistency in different sizes and gives me the precise results I look for in pastry making. Simply crack the egg, give it a quick whisk with a fork and measure accordingly.
best prepared on the day the tart is to be assembled
yield 10 – 12 x 6 cm rectangular tart moulds
- 250 g cream
- 36g glucose
- 227g dark chocolate couverture ( at least 57% cocoa content), chopped
- 56g unsalted butter, softened
- Boil the cream and the glucose. Pour it over the chocolate couverture pieces.
- With a stick blender, blitz the cream and chocolate mixture until it is homogenised.
- Add the softened butter and blitz just until combined.
- Pour the ganache into a shallow container and cover it with a plastic film touching the surface. This prevents the ganache from drying out while cooling. Allow the ganache to cool until it is no longer hot to the touch.
- 150g dark couverture chocolate
- cocoa powder ( for garnishing)
- 10 ea baked shortcrust pastry
- 569g chocolate ganache
- Melt the dark couverture chocolate and brush an even thin layer on to the tart base.
- Refrigerate until the chocolate has set.
- Pour the ganache onto the tart shell and even out with a spoon or giving the shell a gentle tap on the bench. Refrigerate to set.
- Sieve an even layer of cocoa powder on top just before serving.
- Serve it at room temperature. It is the best and only way to have it.
For a gluten-free option, the same ganache recipe can be used. Substitute the pastry recipe with a gluten-free shortcrust recipe and everyone can enjoy.
Happy Easter! from Elaine from Edible Journeys
Elaine is hosting two exciting intensive workshops at South Melbourne Market on April 27th & May 10th. For 50% off this hands on experience and for more detailed information click here