Made this delicious chocolate tart for a party my sister had to celebrate her degree. This is the perfect desert for a chocolate lover like me! :) I used dark chocolate with 55% cocoa, but if you're not that into dark chocolate you can use some good quality milk chocolate instead. I found the recipe here and it's definitely not the last time I'm going to find inspiration there.
Im listing this recipe in grams - if you would rather like cups go to the original recipe. I changed the measurements a little because of the cups to grams conversions.
For the tart dough you'll need:
- 170 g all purpose flour
- 40 g cocoa
- A pinch of salt
- 115 g unsalted butter
- 85 g sugar
- 1 egg yolk
- 1½-2 teaspoons of cream
Sift the flour, cocoa and salt in a bowl.
Mix butter and sugar in another bowl. After mixing it well add the yolk and the cream.
Add the flour/cocoa mix in the butter/sugar mix and shape the dough into a disc. Rap it in cling film and refrigerate for an hour.
Take the dough out of the fridge and let it rest for 10 minutes so it get soft enough do roll out. I usually roll any tart dough out between to sheets of baking paper. I find it easier than on a floured table. Cover the tart pan and refrigerate it for at least 30 minutes.
Blind bake the tart at 175 C (350 F) for 18-22 minutes.
For the ganache you'll need:
- 250 g dark chocolate
- 30 g unsalted butter
- 3 tablespoons corn syrup
- a pinch of salt
- 2 dl cream
- 1½ tablespoons of rosewater
Heat the cream to boiling point in a saucepan.
Meanwhile finely chop the chocolate and mix it with the butter, syrup and salt in a bowl.
Pour the hot cream over and stir gently till it's all melted. Add the rosewater.
Pour the ganache in the tart crust and refrigerate until it's firm.
Enjoy with some berries on the side or but it in the tart and pour the ganache over it.
- and it tastes even better the next day :)
You can also use the ganache on top of cupcakes - just refrigerate it until it's firm enough to spread or pipe on the cupcakes.
