I’ll happily eat a chocolate ganache tart anytime time of year. It’s one of the few desserts I’m happy to bake all year, too, even in the heat of summer. See, you just give the buttery pastry a quick bake ’til it’s golden – then you can turn the oven off! The ganache itself warms up on the stove then cools in the pastry shell, so you don’t have to worry about keeping anything heat-generating on for too long. If you’re like me and live in an old house without air conditioning, that’s enough to make this recipe a winner.
And I haven’t even gotten to the chocolate part yet. Ganache is one of those things that’s so decadent and utterly delicious it’s hard to believe it only has two ingredients. A silky, rich blend of cream and chocolate – and that’s it! I like to chill ganache tarts in the refrigerator before serving, so the ganache is cool and thoroughly set. Something about chilled chocolate makes it even tastier as it melts in your mouth! Make sure to use the best tasting dark chocolate you can find, and don’t forget the sprinkle of sea salt. It brings out the flavor of the chocolate and is a tasty foil for the creaminess of the ganache. Mmmm.
Just one more thing before I get to the recipe – I’m now all set up over at Bloglovin, and you can connect with me by clicking here! If you’re over there too, give me a shout.
- 1 1/4 cup all-purpose flour
- 1/3 cup sugar
- pinch salt
- 8 tbsp cold unsalted butter
- 1 egg yolk, beaten
- 1/3 tsp vanilla extract
- 1-2 tbsp cold water
- 1 quart heavy cream
- 12 oz. dark chocolate, chopped
- Flake sea salt
- Whisk together the flour, sugar and salt.
- Cut the butter into pea sized pieces and pinch into the flour until there is no more "loose" flour.
- Mix in the egg yolk and the vanilla with your hands. Add water, if needed, a tablespoon at a time until the dough comes together.
- Form the dough into a ball, flatten into a disk, wrap in plastic wrap and refrigerate for at least an hour.
- Roll out the chilled dough to 1/4" thick and fit into a well-greased tart pan. Prick pastry all over with a fork. Bake at 400º F for 10-12 minutes until the pastry is golden. Set aside.
- Heat the cream in a small saucepan over medium low heat, stirring constantly until the cream is very hot but not simmering. Remove from heat, add chocolate and let stand for one minute. Stir until the chocolate is dissolved and the ganache is smooth.
- Pour the ganache into the pastry, sprinkle the sea salt over the ganache, and chill until set. Serve cold or room temperature.
featured: marble cake stand from Mosser Glass.