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Rich chocolate ganache tart
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Makes: 6 PASTRY | |
150g | butter, chopped |
1 3/4 cups | plain flour, sifted |
1/4 cup | baking cocoa, sifted |
1/4 cup | caster sugar |
1/3 cup | iced water |
Beans, rice for blind baking | |
FILLING | |
200g 70% | cocoa dark chocolate, melted |
1 cup | double thick cream |
2 | egg yolks |
1/2 cup | caster sugar |
100g 70% | cocoa dark chocolate, extra |
100g | butter |
PASTRY
Process butter, flour, cocoa and sugar in food processor until fine crumbs form. With motor running add cold water gradually, just comes together. Gently kneed and divide into 6 pieces. Roll each into circles to fit 8cm tart tins. Ease pastry into tins, gently press into base and sides. Trim excess. Refrigerate 20 mins. Pre heat oven to180oC. Line tins with baking paper and dried beans. Bake for 15mins. Remove paper and beans and bake another 5mins. Cool.
FILLING
Reduce oven to160oC. Combine melted chocolate, cream and egg yolks. Stir in sugar. Spoon mixture into tart shells and bake for 25-30mins or until just set. Cool.
Melt extra chocolate and butter over low heat in saucepan while stirring. Spoon on top of filling. Stand until set.
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