Tarts with Chocolate Ganache

Tarts with Chocolate Ganache

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.

Enjoy!

tarts with chocolate ganache_2

Ingredients

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)

Directions

  1. 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.
  2. Lightly grease small tart forms with melted butter.
  3. 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.
  4. Put the tart cases into the freezer for 30 minutes.
  5. 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.
  6. 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.
  7. 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.

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