Chocolate is my cure to these cold, went, rainy days. I feel like raining never ends here in Zurich. Few days ago I made these tarts with chocolate ganache to brighten up our day. It’s an heavenly delicious and luxurious dessert that perfectly accompanies a cup of coffee. It’s so rich and filling that a small piece with do.
6 small tarts or 1 big tart
For the pastry:
- 180 g / 6.3 oz all-purpose flour or spelt flour
- 120 g / 4.2 oz cold unsalted butter, cut into small cubes
- 2 tbsp cold melt water from the ice cubes
- a pinch of sea salt
- 1 tsp sugar
For Chocolate Ganache:
- 3/4 cup + 2 tbsp heavy cream
- 7.1 oz good quality chocolate (I used half milk and half dark chocolate), chopped
- berries, coconut chips, pistachios, nuts… (on top)
- Put all ingredients for the pastry into a bowl. Using hand, press the mixture together and form a dough. Then wrap the dough in a clingwrap. Put it into the fridge for at least an hour to let it cool.
- Lightly grease small tart forms with melted butter.
- Take the dough out of the fridge. Cut the dough into 6 equal pieces. Lightly flour a work surface and roll out individual doughs into 2-3mm thick and line the 6 forms, leaving an overhang of pastry. Lightly press the dough into the tart cases and trim off any excess dough.
- Put the tart cases into the freezer for 30 minutes.
- Preheat oven to 180°C / 356 F. Once chilled, place the tarts on a baking tray, prick the base all over with the fork and bake for 15-20 minutes. After baking, let your tarts cool on a baking tray.
- Bring cream just to a boil over medium-high heat. Pour over chocolate and let stand for 5 minutes. Then mix with spatula until creamy.
- Carefully pour chocolate ganache into each tart shells. Place your tarts into fridge for at leat 2 hours. Top with berries, nuts or coconut chips before serving.