September 11, 2013



115 g unsalted butter, meltedchocolate_ganache_tart_600
3 tbsp. sugar
1/4 tsp. fine salt
180 g  flour


225 g bittersweet chocolate, finely chopped
115 g semisweet chocolate, finely chopped
60 g unsalted butter, cut into small pieces
250 ml  heavy cream
3 tbsp.  granulated sugar
1/4 tsp. fine salt

For the crust:

1. Heat the oven to 180°C.
2. Combine butter, sugar, and salt in a large bowl and stir until evenly incorporated. Add flour and stir until just combined and a soft dough forms.
3. Sprinkle dough over the bottom of a 25 cm tart pan with a removable bottom. Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the pan (flour the cup occasionally to prevent sticking).
4. Cover the tart shell with plastic wrap and let it rest in the refrigerator for 30 minutes. Once chilled, prick it all over with a fork and bake until golden brown, about 20 to 25 minutes.
Remove from the oven and cool completely on a wire rack.

For the filling:

5. Place chocolate and butter in a medium bowl; set aside.
6. Combine cream, sugar, and salt in a small saucepan over medium heat and stir until sugar dissolves and liquid is just at a simmer, about 4 minutes.
7. Pour cream mixture over chocolate and butter and let sit until melted, about 4 minutes. Gently stir until smooth.
8. Pour ganache into the cooled tart shell and transfer to the refrigerator. Chill until set, about 1 1/2 to 2 hours.


P. S. This one is for real chocolate lovers.. Vanilla ice-cream complements it perfectly!

Enjoy, k.

recipe from http://www.chow.com


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