It’s been a while since I’ve baked something new. And today, I was just feeling restless, so I decided to raid my pantry to see what ingredients I had available. It’s no shocker that I always have flour and chocolate on hand, so I decided to treat myself to something very decadent and make a chocolate ganache tart. I have a tart pan with the removable bottom and I love tarts, especially one with chocolate on it.
One of the reasons I really like this recipe is that it’s so simple and easy. I enjoy any kind of baking that only has a few lists of ingredients and the final result looks like something that may have taken hours to bake! I will warn you, there is a lot of waiting in this recipe, but I feel that the end result is worth it.
Cook time: 35 minutes
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- Pinch of ground ginger
- 1/2 cup (1 stick) unsalted butter, very cold, cubed
- 1 large egg yolk, lightly beaten
For the chocolate ganache:
- 8 ounces dark chocolate, finely chopped
- 1 1/4 cups heavy cream
- 1/4 cup (1/2 stick) unsalted butter, at room temperature, cut into cubes
To make the crust:
In a large bowl combine the flour, powdered sugar, salt, and all the spices. Using your hands, mix in the cold cubed butter until it is well incorporated. It’s ok if some of the butter remains in small pieces. Once well combined, add in the egg yolk and whisk to incorporate well. The mixture will be quite dry, but don’t worry! Dump the mixture into a tart pan and using your fingers, press the crust into the sides and on the bottom of the pan. Place the crust in the freezer and chill for one hour.
When ready to bake the crust, preheat the oven to 350 degrees and place the rack in the top position in the oven. Spread butter on a large piece of foil. Remove the crust from the freezer and place the foil, butter side down, over the crust. Bake for 20 minutes. Then remove the foil and bake for another 15 minutes, until the crust is golden brown. Remove from the oven and allow to cool.
While the crust is cooling, make the ganache. In a large bowl, add the chopped chocolate. In a small saucepan over medium-heat, bring the cream to a low simmer. Pour half of the cream on top of the chocolate pieces and allow to sit for 1 minute. With a whisk, begin to mix the melted chocolate into the cream. Slowly add the remaining cream and continue carefully whisking until smooth and glossy. Add in the butter and whisk until the butter is completely melted. The mixture will be dark and glossy.
Once the crust has cooled, pour the chocolate ganache over the crust. Feel free to lick some of the ganache off the bowl, I surely did! Place the tart into the fridge for an hour to allow it to cool.
Once ready to serve, feel free to add some whipped cream and fresh raspberries to each slice. Enjoy!