01.01.2003 -dessert - tart
« Send to a friend Print Send your comment
A very chocolatey tart
filled with a type of truffle that you eat with a spoon. For chocolate
lovers it is the ultimate decadent pleasure. »
For the tart dough
- 1/3 cup (70 g) soft butter
- 1/4 cup (50 g) finely granulated (caster) sugar
- 1 egg yolk
- 1 cup (100 g) flour
- 1 pinch salt
- 3/8 cup (50 g) unsweetened cocoa powder
For the filling
To make the dough
- Cream the butter and sugar until the mixture turns pale
- Add the flour, cocoa, egg yolk and salt
- Stir until the consistency is even
- Flatten the dough, roll it into a ball and let it rest for 2 hours in the refrigerator.
- Take the dough out of the refrigerator 30 minutes before it needs to be cooked and preheat the oven to 350°F (180°C). Butter the tart pan, roll out the dough, press it into the pan and put it back in the refrigerator for 30 minutes
- Prebake for 15 to 20 minutes, covering the dough so that it does not rise
- Keep an eye on it so that the dough does not burn
To make the filling/ganache
- Chop the chocolate finely and put it into a heat-proof bowl
- Pour the cream into a saucepan and bring to the boil over a low heat
- Pour onto the chocolate and keep stirring the melted chocolate and cream until you obtain an even consistency. Stir with a spatula to avoid adding air to the mixture (ganache)
- Once the dough has cooled, pour on the ganache, spreading it evenly, and place the tart in the refrigerator after covering it with plastic wrap
- Take the tart out of the refrigerator 1 hour before serving, so that the top softens a little and has a nice shine
- To make it easier, I suggest that you pour the warm cream onto the chopped chocolate in 2 parts.
- Feel free to add some spice to the cream and chocolate mixture. There are a number of spices that go well with chocolate and bring out its flavor. I particularly like tailed or cubeb pepper.
- Serve this tart with Chantilly cream, a raspberry coulis or custard.
Suggested drink or winesA Maury, Banyuls or even a Muscat de Rivesaltes.
Share this recipe