photos courtesy of Claire Pingree
there's something about chocolate ganache that i cannot deny.
i mean come on,
what is better than chocolate so fudgy, thick, and dense,
that two bites sends you into sugar coma?
i tell you nothing.
this tart is truly fool-proof.
i've made it about three times now,
and each time i wonder why i haven't shared it with you yet.
so it's about time.
a sugary, buttery, shortbread crust surrounds a center of rich, dark, gooey chocolate.
serve with homemade whipped cream and chopped strawberries,
and you might as well call it a day.
betchuwanna make this.
Chocolate Ganache Tart
adapted from the Former Chef
for the dough:
1 1/2 c. flour
2 Tbsp. sugar
1/4 tsp. salt
12 Tbsp. unsalted butter, slightly chilled and cut into small pieces
1 egg yolk
2 Tbsp. cold water
Preheat oven to 425 degrees. Using a food processor (or you could use your hands if you had beefy arms or toned biceps unlike me), fit the bowl with the metal blade.
Add flour, sugar, salt, and butter pieces into the bowl. With the lid on (obviously important), pulse the butter and flour mixture about 10 times to break up the butter. The mixture should look chunky but not too mixed.
In a separate small bowl, mix the egg yolk and water together until combined.
Add the yolk mixture into the food processor mixture, and mix until dough forms into a ball inside the food processor bowl.
Remove the dough from the food processor and form into a smooth ball, then press into a tart or pie pan (a tart pan has removable sides so it looks prettier and you don't have to keep it in the pan).
Bake the tart dough for 10 minutes, or until the sides are a golden brown.
for the ganache:
8 oz. good semi-sweet chocolate
8 oz. heavy cream
Once the tart is baked, chop the chocolate into small pieces and place in a medium-sized bowl. heat the heavy cream in a small pot, stirring often, until the cream is just boiling on the sides.
pour the hot cream over the chopped chocolate and let sit for one minute.
then whisk chocolate and cream until a smooth chocolate ganache is formed. (no unmelted chocolate chunks!)
Pour the ganache into the center of the tart and smooth the ganache with a spatula. Let tart chill in the fridge for at least a half hour or up to 8 hours.
serve with fresh strawberries and fresh whipped cream.
from our kitchen to yours, enjoy. :)