Dark Chocolate Tart
🍫 The Recipe for an Intense and Melting Dark Chocolate Tart
Course: Dessert, Teatime, Chocolate tartCuisine: FrenchDifficulty: Easy
Servings
8
servingsPrep Time
15
minutesCook Time
20
minutesOven Temperature
170
°CChocolate lovers, this recipe is for you! 🥧 A crisp shortcrust pastry and a smooth, glossy ganache… It’s the perfect balance between richness and sweetness. An elegant dessert that will be a sensation.
Mode Cuisine
Maintenir votre écran allumé
Ingrédients
1 1 Sweet shortcrust pastry
190 g 190 Liquid whole cream
30 g 30 Glucose syrup
135 g 135 Dark chocolate
30 g 30 Butter
Instructions
- Spread the sweet shortcrust pastry in your tart tin, then bake at 170°C for 20 minutes.
- To prepare the chocolate ganache, put the cream and glucose syrup in a saucepan.
- Weigh your chocolate in a large bowl.
- Bring the cream and glucose mixture to a boil.
- Pour over the chocolate in 3 stages, gently mixing with a spatula to melt the chocolate.
- Once the chocolate is completely melted and the cream and glucose mixture is well incorporated, add the butter. Mix gently with a spatula.
- Pour the mixture into your pie crust, then let it set in the refrigerator.
Astuces
- For a shiny ganache, add the butter when your cream, chocolate, and glucose mixture is at 40°C. If you don’t have glucose, you can easily substitute liquid honey. Always mix gently with a spatula; you must avoid incorporating air into your ganache.
