So I’m taking on some kind of personal blogging challenge. I’ve decided to post a recipe a day every weekday until Christmas eve. I may not make it, in fact it’s highly likely something related to looking after three kids and preparing for Christmas at the same time might get in the way. But I’m going to give it a good go.
Here’s the first recipe. This tart is always loved by everyone. The pastry is easy to handle, the filling chocolately without being too sweet. This is my alternative Christmas dessert on the big day, as you can make it 2 days in advance and crack on with something else.
Chocolate ganache tart with my most well behaved pastry
- 250g plain flour
- 50g icing sugar
- 125g butter
- 1 large egg
- 300mls double cream
- 50g salted butter, cubed
- 100g dark chocolate, finely chopped
- 150g milk chocolate, finely chopped
Make the pastry by rubbing the butter into the flour and icing sugar (use hands/food processor or stand mixer on speed 1/2 using flat beater) until you have a breadcrumb like consistency. Then bind together with the egg using either a blunt knife or the flat beater at speed 1 on the stand mixer. Once you have clumps of pastry pulling together, use your hands to gather into a ball. Wrap in clingfilm and chill in the fridge for 30 minutes.
Roll the pastry to a thickness of about 3mm and line a 23cm loose bottomed tart tin with it. (I move the pastry by laying both hands under the pastry with palms upwards and fingers spread wide.) Make sure the pastry is pushed into the corners, then run the rolling pin over the top of the tart tin to trim the pastry edges. Line the pastry with greaseproof paper and fill with baking beans/uncooked rice or pulses. Bake in a preheated 180C/Gas 4 oven for 15 minutes then remove the beans and paper and bake until lightly golden brown and baked through. Remove from the oven and allow to cool but leave in the tin.
Make the ganache by boiling the cream in a small saucepan until just boiling. Do not allow to boil for long or the ganache will be grainy. Then add the butter and chocolate and stir until completely smooth. Pour into your blind baked pastry case and leave to set, either on the side at room temperature overnight for a soft set. Or in the fridge which is a lot faster and achieves a hard set. If you use the fridge method the tart will lose a little of its shine though taste not compromised.
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