Thursday, April 29, 2010

Chocolate Ganache Tart

I want to share this easy to prepare chocolate tart recipe which I got from 2007 issue of Real Living magazine. I have tried this at home and served as dessert during my 39th birthday. My guests were so impressed and couldn't just resist taking the whole slice of it.
This is best served with a glass of ice cold mochaccino.

YIELD: one 9-inch tart



  • 200 g bittersweet chopped chocolate
  • 320 g heavy cream


  • 1 2/3 cups All Purpose flour
  • 2 Tbsp refined sugar
  • 4 Tbsp cold water
  • 1/2 cup (225 g) unsalter butter (preferably Anchor butter)



  1. In a large clean bowl, combine all purpose flour, sugar, butter (cut into small cubes, soft). Mix well until it resembles a coarse meal.
  2. Add the cold water, one tablespoon at a time until a dough is formed. Lightly knead the dough a couple of times and flatten into a disk shape.
  3. Cover with plastic cling wrap and chill for at least an hour.
  4. Preheat oven to 400F.
  5. Roll out dough to an 11-inch diameter circular shape on a slightly floured surface. Drape dough over the tart pan. Fold in the sides to make a border.
    Cover the dough with parchment paper or foil and place weights such as rice or beans. Bake for about 20 minutes. Remove the weights and cover and continue baking for another 15 minutes or until pie crust turn to golden brown. Cool completely.


  1. Place the bitter sweet chopped chocolate in mixing bowl.
  2. Heat the heavy cream in a saucpan until it is scalding but not boiling. Pour over chopped chocolate and let it sit for a few minutes to melt the chocolate.
  3. Mix until thorough blended. Pour over prepared tart crust
  4. Chill over night or at least 8 hours.
  5. Garnish with crystallized fruits or chocolate shavings.

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