Chocolate Ganache Tart

Most of the time, baking requires a lot of work and when it comes to chocolate I am always messy with it. But when cravings kicked it, I always scour the kitchen if any ingredients are available to make such. If not, I would just buy it.

For those who would like to bake it from scratch and a little lazy, here is a recipe to give a try!

 

Chocolate Ganache Tart

Chocolate Tart Crust:

230g Hong Kong flour or plain flour

120g butter (cut into cubes)

75g icing sugar

12g cocoa powder

1 egg

1. Combine flour, sugar and cocoa powder together.
2. Rub in butter and flour mixture until it resembles into crumbs.
3. Add in the eggs and mix well into a dough.
4. Let the dough rest for an hour or overnight..
5. Grease tart pans with butter before rolling dough into the pan.
6. Prick little holes at the dough crust base and fill it with baking weights. Bake at pre-heated oven at 180°C, for 20 – 25 minutes.

Chocolate Ganache:

300g semi-sweet dark chocolate coverture

300ml whip cream

100g butter

1. Simmer cream in a pot. Ensure that the cream did not burn at the bottom by occasional stirring. Once little bubbles form at the side and you can see steam, turn off the heat.
2. Add butter and mix till melted.
3. Add the mixture into a bowl of chocolate coverture and leave it to melt for 5 minutes. Before mixing it till it becomes glossy.

To assemble:

1. Spread a thin layer of berries jam or compote at the bottom of the tart crust before pouring the ganache in.
2. Refrigerate for an hour for the ganache to set.