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