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Chocolate Ganache Tart

Chocolate Ganache Tart
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This recipe guides you through creating a luxurious chocolate ganache tart, featuring a rich, smooth filling nestled in a crisp, buttery crust. It’s a perfect dessert for special occasions or a decadent treat.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 2–4 tablespoons ice water
  • 12 ounces good quality dark chocolate (60-70% cocoa solids), finely chopped
  • 1 1/4 cups heavy cream
  • 2 tablespoons unsalted butter, at room temperature

Instructions

  1. For the crust: In a large bowl, whisk together the flour, sugar, and salt.
  2. Cut in the cold cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.
  4. Form the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
  5. Preheat oven to 375°F (190°C).
  6. On a lightly floured surface, roll out the chilled dough to a 12-inch circle.
  7. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough gently into the bottom and up the sides. Trim any excess.
  8. Prick the bottom of the crust with a fork several times.
  9. Bake for 15-20 minutes, or until lightly golden brown. Let cool completely on a wire rack.
  10. For the ganache: Place the chopped chocolate in a heatproof bowl.
  11. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil.
  12. Pour the hot cream over the chopped chocolate. Let it sit for 5 minutes to melt the chocolate.
  13. Whisk gently from the center outwards until the ganache is smooth and glossy.
  14. Stir in the room temperature butter until fully incorporated.
  15. Pour the ganache into the cooled tart crust.
  16. Refrigerate for at least 2 hours, or until the ganache is set.
  17. Before serving, let the tart sit at room temperature for 15-20 minutes for optimal texture.

Notes

  • Use high-quality chocolate for the best flavor.
  • Do not overmix the pie crust dough; this can make it tough.
  • Ensure the tart crust is completely cool before adding the ganache to prevent melting.
  • Garnish with fresh berries, cocoa powder, or chocolate shavings if desired.

Nutrition

Find it online: https://kitchenpivot.com/chocolate-ganache-tart/