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Chocolate Tart
tart dough
The rolled out dough
mini tartlets
My collection of tartlet forms
chocolate ganache
Adding the ganache to the baked crust
blind baking tartlets
Blind baking the tartlets by adding some weight to the dough.
orange chocolate ganache
Enjoy
mini tartlets
Cooling the tartlets before adding the ganache


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)

chocolate raspberry tartkets


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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