One thing that you definitely need to keep in mind before this slut is roasted is time. Tart shell need to chill in the freezer for an hour before being baked, and after it has been baked, it will need to cool down completely before it is filled with chocolate Ganache.
I want to make chocolate Ganache is soft while the crust in the oven. To do this you will simply place chocolate in a bowl, pour over the warm cream and stir like crazy! Butter also finds its way into the ganache at the end. Yum and yeah!
For the Crust :
- 1/2 cup confectioners’ sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups all-purpose flour
- Pinch of ground ginger
- 1/2 cup (1 stick) unsalted butter, very cold, cubed
- 1 large egg yolk, lightly beaten
For the chocolate ganache :
- 1 1/4 cups heavy cream
- 8 ounces dark chocolate, finely chopped
- 1/4 cup (1/2 stick) unsalted butter, at room temperature, cut into cubes
For the topping :
- Flaky sea salt
- 1 cup heavy cream
- 2 tablespoons confectioners’ sugar
- Fresh raspberries (about 1 cup)
To make the crust: acid
- In a large bowl combine flour, sugar, salt and spices.
- Cut the butter with your fingertips until well incorporated. A few pieces of butter would be the size of a pebble-like other small gravel like oatmeal flakes. Once it is inserted, add the egg and bring the mixture together using a fork. The mixture will be quite fluffy, but don’t worry! Dump the mixture into the tart pan with removable bottom (or 4 mini tart pans with removable bottoms) and using your fingers, press the crust into the sides and bottom of pan. Place crust in the freezer and chill for one hour. This step is mandatory and important; This will keep the crust tart of puff too much while baking.
- While the tart shells are cool, make the ganache you!
How to make chocolate ganache:
- Add the chopped chocolate into a medium bowl; set aside.
- In a small saucepan to medium-fire, bring cream to a boil. Pour half the cream over the chocolate pieces and set aside for 1 minute.
- With the whisk starting to incorporate the melted chocolate into the cream.
- Slowly add the remaining cream and continue stirring carefully until smooth and shiny.
- Add the butter and use a spatula to stir until the butter melts completely.
- The mixture will become dark and shiny.
- Set aside, at room temperature until needed.
When you are ready to bake the crust :
- Place the wrack above third of oven and Preheat 350 degrees (F).
- Butter a slice Tin (or 5 small pieces, if making mini tart) and place the foil, buttered side down, over a tart shell cool.
- Bake for 20 minutes (or about 16 to tart mini) then remove the foil and bake for another 15 minutes (or about 13 to the mini tart), or until the tart shell is golden brown and firm. Shell (s) cool completely before filling with chocolate Ganache.
- Once cooled, spread the chocolate Ganache tart in the gentle (or divide evenly among tart shells mini). Carefully place the chocolate tart in the refrigerator to set; about 1 hour for the whole tart and 30 minutes for mini tarts.
For salted chocolate ganache tart :
- Simply sprinkle a few flakes of sea salt on top of the chocolate Ganache soft wet.
For tarts with fresh fruit and whipped cream:
- In a medium bowl using a hand-held mixer, beat the heavy cream and sugar together until soft peaks form. Generous dollop of cream in the center of the tart and top with fresh berries. Serve at once!