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–+ servings

Decadent Chocolate Ganache Tart

Lidija's Kitchen
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Servings 8

Equipment

  • 8 or 9 inch fluted tart tin with a removable bottom
  • Rolling Pin
  • offset spatula or bench scraper, optional
  • parchment paper

Ingredients
  

Ingredients for the Chocolate Crust

  • 1 & 3/4 cups PLUS 1 & 1/2 tablespoons all-purpose flour
  • 1 cup PLUS 1 & 1/2 tablespoons unsweetened cocoa powder
  • ⅜ teaspoons baking soda
  • 8 ounces unsalted butter at room temperature
  • 2 teaspoons salt
  • ¾ cup PLUS 1 tablespoon granulated sugar
  • Place the dough on your work surface

Ingredients for the Chocolate Ganache Filling:

  • 18 ounces good quality dark chocolate, 52%-70%
  • 2 cups heavy whipping cream
  • 500 grams fresh raspberries, washed and dried (optional)
  • a touch of flakey sea salt (optional)

Instructions
 

  • Tart by making your chocolate crust. In a bowl, whisk together the flour, cocoa powder, and baking soda. Set aside. In another large bowl, mix the butter on low speed until smooth using an electric mixer. Add sugar and salt, and mix for about two minutes until fluffy. Scrape down the sides and bottom of the bowl to ensure all ingredients are incorporated.
  • Add half of the cocoa/flour mixture to the butter and mix on low speed for about thirty seconds. Repeat with the remaining cocoa/flour mixture until the dough comes together (do not over mix).Place the dough on your work surface, shape it into a block, and wrap it in plastic wrap. Refrigerate until firm, about an hour.
  • Remove from the refrigerator. If it's too hard to roll let it sit for a few minutes until it's plable.
    Roll out the dough between two pieces of parchment that have been dusted with a bit of cocoa powder or flour until it's roughtly 1/4 inch thick. Carefully transfer it into the tin and press it into the bottom, sides and corners. Roll the rolling pin over the top of the tin to remove the excess dough. Push in the sides in and smoothe out the top with your finger. If you feel the dough is too finicky to roll out, you can place it in the center of the pan and press it evenly on the bottom and up the sides. Use the bottom of a glass or the palm of your hand to smoothe it out. Trim off the extra dough from the top (save the scrapes to make cookies or mini tarts as your chef's treat!). Prick the bottom of the tart shell all over with the tines of a fork, make sure tet the corners as well. Chill or for 20 to 30 minutes to help relax the dough.
    Preheat the oven to 180 degrees C (350 F). Line the tartshell with parchment paper and fill completely with pie weights (dried beans or uncooked rice), Bake for 10-15 minutes. Carefully remove the weights and parchment, and continute to bake for another 10-15 minutes until set. It should appear firm, dry and no longer have a glossy finish. Let cool completely before filling with the ganache.
  • For the chocolate ganache, place the chocolate into medium bowl. Heat cream until very hot, immediately before the boiling point. Pour the hot cream onto the chocolate. Let stand for 1-2 minutes. Stir mixture until all the chocolate has been melted and has a glossy consistency.
  • Pour ganache into your cooled tart crust, shake to even out the top.
    Let the tart set at room temperature few hours until the chocolate is set, or refrigerate to speed up the process. Once it's set, carefully remove from the tart tin by placing it on a large can or sturdy cup. Slide off the ring and place on a serving plate. Do this carefully as the crust is quite delicate.
    Garnish with fresh a sprinkling of flakey salt and fresh raspberries, if desired. Cut into wedges and serve with optional whipped cream or vanilla ice cream.
    Leftovers can be can stored at room temperature (without raspberries) for up to twenty-four hours, or stored in the refrigerator for up to three days.
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