Chocolate Ganache Tart

A fairly simple tart to prepare that will surely delight all chocolate lovers. Serve it with whipped cream and a cup of warm beverage.

Details

  • Preparation Time: 340 minutes
  • Cooking Time: 16 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Dough

  • 150 g Wheat flour, white, multi-purpose

  • 25 g Cocoa, powdered, unsweetened

  • 50 g Sugar, white

  • 1 pinch Salt, table

  • 115 g Butter, unsalted

  • 1 piece Egg, egg yolk, fresh

  • 1 spoon Water

  • 335 ml Sweet cream

  • 350 g chocolate, dark

  • 50 g Butter, unsalted

  • 30 ml Alcohol, Whisky

Steps

  1. In a small bowl, mix the egg yolk and water. In a separate bowl, sift the flour and cocoa. Add sugar and salt and mix all the ingredients well. Add the chopped butter to the mixture. Quickly rub the butter into the mixture with your fingertips, lifting the mixture to make it airy and crumbly. Pour in the water and egg yolk mixture and knead everything together with cold hands into a smooth dough. If the dough is too dry, add another tablespoon of cold water. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.

  2. Grease a tart pan (23 cm in diameter) with butter. Take the dough out of the refrigerator and let it sit at room temperature for 5 minutes to soften slightly. Then roll it out on a floured surface into a circle, approximately 28 cm in diameter and 0.5 cm thick. Place the rolled-out dough into the greased tart pan. Gently press it against the bottom and sides of the pan and prick it in several places with a fork. Trim any excess dough hanging over the edge of the pan. Refrigerate the pan with the dough for 1 hour.

  3. Preheat the oven to 180 degrees Celsius. Cover the dough with parchment paper or aluminum foil, weigh it down with baking beans, and bake in the preheated oven for 5 to 7 minutes. Then remove the parchment paper and beans and bake for another 5 to 7 minutes. Remove the pan from the oven and let the dough cool.

  4. Roughly chop the chocolate. In a saucepan, slowly bring the cream to a gentle boil over moderate heat. Once the cream boils, remove the saucepan from the heat and stir in the chopped chocolate. Mix until all the chocolate has melted. Then stir in the butter and brandy. Pour the chocolate mixture onto the cooled crust. Refrigerate the tart for 3 to 4 hours to allow the chocolate mixture to cool and set.

  5. Carefully remove the cooled tart from the pan and place it on a serving plate or platter. Cut it into pieces of desired size, serve on plates, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 518.24 kcal
  • Fat: 32.11 g
    • Saturated Fat: 19.11 g
  • Carbohydrates: 50.82 g
    • Sugars: 27.69 g
  • Protein: 4.68 g
  • Fiber: 4.16 g

Advice

Instead of brandy, you can use a liqueur (coffee or chocolate). Serve the dessert with whipped cream. While the chocolate ganache is still warm, you can sprinkle it with cocoa powder to prevent the filling from drying out and cracking as it cools.