Chocolate ganache tart

The Tart

My version looked exactly like this.

While I normally don’t try out new recipes when I entertain (damn you turkey roulade!), this seemed ridiculously easy.  I wanted to give Sis’ boyfriend a lesson in pastry making and this was a good start since it only required melting the chocolate and adding flavorings.  It was so pretty!  It did give a hilarious moment where I taught Sis’ boyfriend about blind baking and Sis’ looked at the crust covered in foil and rice and asked what I was doing.  Sis’ boyfriend responded “Blind baking!”

While it’s based on this recipe, I had to modify it for my 12-inch tart pan and I completely changed the crust.

For the crust:

  • 2 sticks + 2 tablespoons butter cut into 1 tablespoon pieces
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 2 cups all-purpose flour
  • 1/4 cup of almond flour
  • 1/4 cup of ice water
  • 1 teaspoon of cider vinegar, rice wine vinegar or lemon juice.

For the filling:

  • 8 ounces bittersweet chocolate, finely chopped
  • 12  ounces semisweet chocolate, finely chopped
  • 1 stick  of unsalted butter
  • 1 1/2  cups heavy cream
  • 1/2 teaspoon kosher salt
  • 1 teaspoon of vanilla
  • 1/2 teaspoon of espresso powder

For the crust:

In a food processor, combine the flour, salt almond flour and sugar together.  Add the butter and pulse until the butter is the size of peas, about ten times.  With the motor runnning, pour the water and vinegar mixture until the dough comes together.  Dump onto a flour board and shape into a ball.  Let rest for at least 30 minutes (a good time to take your dog for a walk).   Roll out the dough until it’s 1/4 inch thick.  Place it in the pan and make sure it is a 90 degree angle on the sides.  Prick holes all over the crust with a fork.  Cover with foil and pour pie weights, beans or rice into the foil covered crust.  Bake for 30 minutes at 350 degrees. And this is blind baking.  Let cool to room temperature.

For the filling:

Melt the chocolate and butter into a big bowl suspended over simmer water.   Add the cream and stir until smooth.  Add the rest of the ingredients and stir until combined.  Pour into the cooled crust.

Through the whole thing in the fridge for 2 hours to set the filling.

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