Monday, July 21, 2014

Chocolate Ganache Tarts

Chocolate Ganache Tarts

One more chocolate dessert from my kitchen. Yes this buttery melt in your mouth crust with  gooey dark chocolate ganache filling will surely make any chocoholic drool. This is a serious dessert for serious chocolate lovers and is very simple to make. The work to be done here is making tartlets on first place which you can make ahead followed by making ganache . So what are we waiting for..lets jump on to the recipe.


For tartlets
11/2 Cups All purpose flour/Maida
1Tbs Cornstarch
1/4 Cup Super fine/Caster Sugar
7Tbs Butter Chilled and cubed

For Ganache
3/4 Cup Fresh cream(Amul)
175 Gms Chocolate Chopped
2Tbs Butter


For making tartlets
  • To make the dough, Mix  the  flour, corn flour ,sugar, butter in a large bowl with your hands gently rubbing until dough sticks and come together. Add a splash of water if the dough is too dry. Wrap it in cling wrap and chill the dough in the dough in the refrigerator for 30 minutes. 
  • Preheat the oven to 190C.
  • Lightly sprinkle the surface with flour and dust the rolling pin with flour as well. Gently flatten the pastry with your hands.
  • Now roll the pastry in one direction very gently, Keep lifting the dough in between to avoid it from sticking to the surface. If it does stick, then add a little more flour. The rolled dough should be around11/2 inch thick. pastry should be big enough to cover the tin, with some excess. 
  •  Carefully lift the rolled dough off the surface and drape it over the tart case. Ease the pastry into the case, and then push into the inside edges, exposing the shape of the base.
  • Gently push the inside of the pastry into the flutes of the tin, so that the inside contours the shape of the case.
  • Trim off excess dough around the edges.Prick the base of tartlets  with a fork.
  • Bake for 15-20 minutes. Let it cool.
For Ganache
Method 1

  • Melt chocolate in a double boiler until its 90% melted. Take off the heat ,add butter and stir with spatula until the mixture is smooth and glossy.
  • Now add the cream stirring continuously until the cream is completely incorporated.
Method 2

  •  Place chocolate and butter in a large mixing bowl.
  •  In a small saucepan, bring cream to a boil. Pour hot cream, through a sieve, over chocolate. Stir until smooth and creamy in texture.Can also add vanilla for flavor.

To put together
  •      Pour the ganache evenly between the tartlets and smooth the surface with spatula .Chill for 1 hour in the refrigerator to set.
I garnished it with whit chocolate shavings.

Serve and Enjoy!!!!


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