Description
This decadent Chocolate Ganache Tart features a crisp vanilla shortcrust pastry filled with a rich and glossy 70% dark chocolate ganache, topped with a dusting of cocoa powder. Perfectly balanced between creamy and bittersweet, this elegant dessert is ideal for chocolate lovers looking to impress with a simple yet sophisticated tart.
Ingredients
Shortcrust Pastry
- 1 (435g packet) Carême Sweet Vanilla Shortcrust Pastry, defrosted
Ganache Filling
- 170g good quality 70% dark chocolate, chopped
- 400ml thickened cream
- 80g unsalted butter, cut into small pieces
To Serve
- Good quality cocoa powder, for dusting
Instructions
- Preheat and Prepare Pastry: Preheat the oven to 165°C fan-forced (185°C conventional). Unroll the defrosted vanilla shortcrust pastry on a lightly floured surface to prevent sticking.
- Line Tart Tin: Place the pastry into a 35cm x 13cm rectangular tart tin, gently pressing it into the base and sides to avoid air bubbles.
- Blind Bake: Line the pastry with baking paper and fill with baking weights, making sure the weights fill the tin to support the sides and base during baking. Place on a baking tray and bake for 20 minutes.
- Remove Weights and Finish Baking: Carefully remove the baking weights and paper, then return the tart to the oven for an additional 5 minutes to ensure the base is fully cooked and crisp. Remove and cool.
- Prepare Chocolate Ganache: Chop the dark chocolate into small pieces and place in a mixing bowl. Heat the thickened cream in a saucepan until boiling, then immediately pour over the chocolate. Add butter pieces and whisk until the ganache is smooth, glossy, and fully combined.
- Fill Tart Shell: Pour the ganache mixture into the cooled tart shell and smooth the surface with a spatula.
- Chill and Set: Transfer the filled tart to the refrigerator and chill for at least 2 hours, or until the ganache is set firmly.
- Serve: Before serving, dust the top of the tart with good quality cocoa powder for an elegant finishing touch.
Notes
- Using good quality 70% dark chocolate ensures a rich, intense chocolate flavor.
- Blind baking the pastry with weights prevents the crust from puffing up and helps retain its shape.
- You can prepare the tart a day in advance; keep it refrigerated and dust with cocoa powder just before serving.
- For a gluten-free version, substitute the shortcrust pastry with a gluten-free variety.
- Allow the ganache to cool slightly before pouring into the pastry shell to avoid melting the crust.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking, Blind Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 slice (approximately 1/8 of tart)
- Calories: 420 kcal
- Sugar: 18g
- Sodium: 50mg
- Fat: 33g
- Saturated Fat: 19g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 80mg
