Mmm… Chocolate Ganache Tart

Chocolate Ganache Tart

So I have this friend, Lynne, who likes to blog, too. She was actually my boss when I worked at the House of Commons. Best boss ever, obvy!!

Anyways, since then we have discovered a mutual interest in all things yummy and all things food blogs. She has her own blog that you should definitely check out. It’s super fun and SUPER-DUPER yummy!!

The other day she did a post about a Chocolate Ganache Tart and it was most definitely my food porn for that day. From that point on my tummy decided that I HAD to make it. I tried to find a tart pan, but seeing that I am generally afraid of trying to park our GIANT TRUCK downtown in the market (where specialty food/baking stores live), I gave up after unsuccessfully trying to find one at Walmart and Loblaws.

Not willing to let a little detail like a tart pan get in between Chocolate Ganache Tart and my tummy, I seemed to remember seeing a Food Network host using a spring-form pan at some point for this very thing. So I tried, AND it worked. Here are the results.

Chocolate Ganache Tart

Tart Shell

INGREDIENTS

6 tbsp butter, room temperature
1/4 cup sugar
1 egg yolk, room temperature
1 cup all-purpose flour
pinch of salt

DIRECTIONS
  1. Mix sugar and butter together until smooth (use a fancy-shmance KitchenAid like Lynne if you’ve got one, but a fork works well, too)
  2. Add yolk and mix until smooth
  3. Incorporate sugar and flour and keep mixing until it all comes together
  4. Grab a jelly-bean size of the dough and set aside (in case of cracks)
  5. Plop the rest of the dough into the bottom of your spring-form pan (or tart pan with removable bottom)
  6. Spread it out evenly on the bottom and up the sides – try to get sides at least 1-inch high
  7. Poke holes in the bottom with a fork and then freeze for minimum 60 minutes
  8. Bake at 375F for 7 minutes – stopping to press the bottom down in case it starts to rise – and then a final 15
  9. Fill in any cracks with reserved jelly-bean of dough
  10. Set on a baking rack to cool

Chocolate Ganache Tart Filling

INGREDIENTS

10 ounces semisweet chocolate, chopped
1 cup whipping cream
1 egg yolk, room temperature
1 large egg, room temperature

DIRECTIONS
  1. Preheat your oven to 350F
  2. Bring an inch of water to boil in a sauce pan
  3. Combine cream and chocolate in a heatproof mixing bowl
  4. Place mixing bowl into the boiling water, and mix until chocolate is melted
  5. Take out of boiling water and mix in egg yolk (and extra egg)
  6. Pour ganache into crust and smooth out the top
  7. Bake for 20 minutes
  8. Set on baking rack to cool and then refrigerate for at least an hour

Garnish with berries

Chocolate Ganache Tart

Chocolate Ganache Tart

Chocolate Ganache Tart

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One thought on “Mmm… Chocolate Ganache Tart

  1. thanks for the shout out! i heart your blog too!!! it’s in my favourite blogs list :0)
    BRILLIANT job! your tart looks amazing… the crust is perfectly baked, the filling just gooey enough to make a chocolate lover happy… sigh. DELISH!
    and your photos again are spectacular!

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