Chocolate Tart Ganache (Print Version)

Crunchy cocoa base piled with smooth dark chocolate ganache. Topped off for a fancy look.

# Ingredients:

→ Tart Shell – Chocolate

01 - 2 to 3 tablespoons ice water
02 - 1 teaspoon vanilla extract
03 - 1 large egg
04 - 113 grams cold unsalted butter, cut into chunks
05 - 0.25 teaspoon fine salt
06 - 60 grams powdered sugar
07 - 35 grams unsweetened cocoa powder
08 - 190 grams all-purpose flour

→ Ganache Filling – Chocolate

09 - 0.25 teaspoon fine salt
10 - 1 teaspoon vanilla extract
11 - 28 grams unsalted butter, soft
12 - 300 millilitres heavy cream
13 - 340 grams top-quality dark chocolate (60–70%), roughly chopped

→ Extras (If You Want)

14 - Sea salt flakes
15 - Cocoa powder for sprinkling
16 - Whipped cream
17 - Fresh strawberries or raspberries

# Steps:

01 - Dump the salt, powdered sugar, cocoa powder, and flour into your food processor. Give it a quick blitz so it all looks the same.
02 - Throw in your cold butter cubes and pulse it. It’ll look a bit like wet sand or chunky crumbs when it’s right.
03 - Crack your egg and pour in the vanilla. Mix those, then, while pulsing, pour them slowly into your food processor. Don’t go wild, just until almost mixed.
04 - Add a spoonful of ice water at a time, pulsing each time, until your dough barely sticks when you squish it.
05 - Pat your dough into a thick circle, wrap it up in plastic, and stash it in the fridge for at least an hour. Overnight’s even better.
06 - Get your oven warming to 175°C now.
07 - Roll your chilled disk out on parchment. Make it big enough so it’ll fit your 23 cm tart pan evenly thick everywhere.
08 - Move the dough to your tart pan, fit it into the edges, and snip off any parts hanging over.
09 - Pop the tart pan in the freezer for 15 minutes. This’ll make the dough firm up nicely.
10 - Put parchment on the cold dough and pile on pie weights or beans. Bake that for 20 minutes.
11 - Pull out the weights and paper, then bake another 5 to 10 minutes. You want it set all through. Cool it off completely before filling.
12 - Set your chopped chocolate in a big heat-safe bowl.
13 - Heat the heavy cream in a sturdy saucepan on medium, just until it’s about to bubble gently. No boiling!
14 - Pour the steamy cream straight onto your chocolate. Let it sit for 5 minutes so it melts down.
15 - Stir until it’s all smooth and creamy. Add the soft butter, vanilla, and salt. Stir until shiny and smooth as silk.
16 - Pour your set ganache into the cooled-off tart shell. Give the pan a gentle shake so any bubbles escape.
17 - Let your tart hang out in the fridge for a good 4 hours or leave it overnight. You want it fully firm.
18 - Bring the tart out about 15 or 20 minutes before slicing. Toss on berries, a dusting of cocoa, a dollop of cream, or a salty sprinkle if you’re feeling it.

# Notes:

01 - Go for the best chocolate you can get. That’s where all the flavor comes from.
02 - Don’t mess with the dough too much or it’ll get tough.
03 - Make sure everything’s the right temp for what you’re doing.
04 - Let your tart warm up a bit before slicing so it’s crazy smooth.

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