As a self-confessed chocoholic there is no question that my choice of special treat on Valentines Day has to involve chocolate. This delicious Dark Chocolate Ganache Tart is made with Lindt Excellence Raspberry Intense Dark Chocolate for a little twist.
Dark Chocolate Ganache Tart
Super smooth with an intense chocolate flavour
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Ingredients
Chocolate Crust
- 1⅓ Cups All-Purpose Flour
- 3 Tbsp Good quality cocoa powder
- ½ Cup Powdered / Icing sugar
- 1 Pinch of salt
- 150 grams Unsalted Butter Cold
- 1 Large Egg
- ½ tsp Vanilla Extract
Dark Chocolate Ganache Filling
- 400 grams Good quality dark chocolate Finely chopped
- 500 ml Whipping cream
Instructions
Chocolate Crust
- Sieve or whisk together the flour, cocoa powder, sugar, and salt
- If you do not have a food processor, grate the cold butter into the dry ingredients. Use a pastry cutter, sharp knife or your fingers to cut and crumble the butter and flour mixture together. If you are using a food processor, you can process all the dry ingredients together, then add the cold chopped up butter, pulsing it for a few seconds until a coarse crumbly texture forms
- Add the egg and vanilla and mix or pulse (if using a food processor) until the dough is no longer dry and it starts to clump together
- Do not over-mix or over process the dough. The dough should just start holding together and no longer be dry
- Turn the dough onto a lightly floured surface and form into a ball. It should come together quite easily without being too sticky. Flatten ball slightly with your hands to form a thick disc. Wrap with plastic wrap and refrigerate for at least 1 hour
- If you don’t want to use the dough right away, you can refrigerate it for up to 3 days, or freeze it for up to a month and then thaw overnight in the fridge
- To roll out the dough, take the dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easier rolling. On a lightly floured surface, roll the dough out into a 30cm circle, then place gently into a 23-25cm tart pan (preferably with a removable bottom). You can do this by flouring a rolling pan and rolling the dough loosely around it, then unrolling it into the pan. Brush away any excess flour on the surface. With a sharp knife, trim the edges of the pastry to fit the tart pan. Cover pan with plastic wrap and place in the freezer until firm, around 30 minutes. Frozen dough is less prone to shrinking while baking
- To bake the crust, preheat the oven to 190°C and place the rack in the center
- Remove the crust from the freezer and press baking paper or aluminum foil tightly against the crust, covering the edges to prevent burning. Fill with pie weights/dried beans/uncooked rice, making sure they’re fully distributed over the entire surface. Bake crust for around 20 minutes, until foil no longer sticks to the dough. Transfer crust to a wire rack and remove weights and foil
- Return the crust to the oven and bake for a further 10-15 minutes, until it appears dry. Transfer to a wire rack and let it cool completely before adding the filling
Dark Chocolate Ganache Filling
- Place the chopped chocolate into a large bowl
- In a small saucepan, bring the cream just barely to a simmer. Do not let the cream boil. It just needs to be hot enough to melt the chocolate. Pour the cream over the chopped chocolate and cover bowl immediately with plastic wrap. Let stand for around 3-5 mins. Stir with a whisk or spatula until the chocolate melts completely and the mixture becomes dark, smooth and silky
- Pour the filling into the cooled tart shell and allow to set. At least 1-2 hours in the fridge or ideally overnight
- Decorate as you wish and enjoy
Notes
For this particular Valentines Day version, I used 2x 100g bars of Lindt Excellence Mild 70% Cocoa Dark Chocolate and 2x 100g Lindt Excellence Raspberry Intense Dark Chocolate for an extra twist.
As I baked this particular tart for Valentines Day, I used a heart shaped pie dish which I sprayed with non-stick cooking spray.
Tried this recipe?Post your pics and tag us at @my_homemade_kitchen_za or #myhomemadekitchen!
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