Chocolate Tart

An easy recipe for chocolate lovers with only three tablespoons of sugar added.

We are spending some time at our cabin in the Sierras and my sister-in-law and her family are coming to dinner. My husband is barbecuing his famous rack of lamb. Usually, I make my stuffed tomatoes with them, but as we were driving up the mountain, we bought fresh corn at a food stand. It had just been picked. So the menu changed, and we are now having corn and tiny potatoes with the rack of lamb. Everything is barbecued by the Grillmeister (master of grilling) himself. That leaves me in charge of the salad and dessert. Early this morning, the woodpecker woke me up (he thinks our cabin tastes yummy). This time of the day is the best for getting halfway decent cell phone reception, so I looked for some recipes involving raspberries. I had brought some beautiful organic ones up the mountains and even after an occasional nibble, I had some left. I came upon an old Gourmet magazine that I used as a reference. I did use their tart crust recipe, but thought it could be improved. The ganache was outstanding; I used orange chocolate and my orange marmalade. The original recipe called for Kahlua or coffee-flavored liqueur, but I used creme cassis instead. Everybody loved it and ate a lot. The mountains give you a healthy appetite.

Fast forward and I'm home again. This time, instead of using a 9-inch tart form, I made  individual tarts. I also used a different crust recipe. This was simpler and less sugary. I think it complements the chocolate flavor. This is not a sweet dessert. The whole recipe has only two tablespoons of sugar in the crust, as well as the sugar that was added to the chocolate. What it does have is a strong, full chocolate flavor. It is divine! If you are a chocolate lover, this recipe Is for you. It is important that you use very good-quality chocolate. I love to cook with Lindt chocolate and I found an orange dark chocolate called theo at Whole Foods. This chocolate and my orange marmalade add a citrus taste to the chocolate ganache.

Pinecrest Lake

Our little cabin in the woods

Two weeks later, and I'm still not happy with my crust. Everybody liked it, but I'm on the search for the perfect crust. It’s the German in me. The second crust recipe was very easy to make, a little bit more flaky and complemented the strong chocolate flavor. I made the second crust one more time using the food processor and cooling the dough a little more before baking. Voila! I  had a winner. I ran out of orange marmalade and used plum jam instead, and for the chocolate I used cherry-flavored chocolate with tiny pieces of almonds in them—very nice with a wonderful flavor and the tart is delicious without the raspberries. I just like to have a little nibble when I have a cup of tea. You will be able to make this tart in no time, yes it is easy to make.

The rolled out dough

Adding the ganache to the baked crust

Enjoy!

My collection of tartlet forms

Blind baking the tartlets by adding some weight to the dough.

Cooling the tartlets before adding the ganache

Print Recipe

Ingredients:

The pâte brisée (crust):
1 9-inch tart form with removable bottom
8 TBS chilled butter (113 g ) cut into ½ inch cubes
1 generous cups of flour (140 g)
2 TBS sugar
a pinch of salt 
3 TBS ice water

Ganache:
6 ounces best quality bittersweet chocolate 
cut into small pieces
½ cup whipping cream
1tsp vanilla
1 ½ tsp Creme Cassis or other flavored liquor 
½ cup orange marmelade 
Raspberries (optional)

Directions:

The crust:
Preheat oven to 375 degrees
Sift flour,salt , and sugar into food processor.  Using on/off to pulse, mix flour mixture. Add butter and process with the on/off a until coarse meal forms. Add 3 TBS of ice water and mix until moist clumps form. Add another tablespoon of ice water if needed. Gather dough into a ball , flatten into a disk. Wrap in plastic and refrigerate for 1 hour or overnight. 
Roll out dough among two pieces of floured plastic wrap, put into 9-inch tart form with a removable bottom and trim overhang. Freeze for 10 minutes . Bake crust until golden about 20 minutes; cool. 

The Ganache:
 In a small heavy sauce pan bring the cream to a boil. Immediately pour over the chocolate and stir until smooth. Stir in  the cassis , vanilla and marmalade. Pour ganache into cooled crust and smooth top. Cool the tart and decorate with raspberries before serving.



Guten Appetit!
recipe by ©sunnycovechef.com
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