Chocolate Tart with Ganache Cream
Ingrédients
- 1 Egg1 piece
- 2 Cups of Flour2 cup
- 3/4 Cup of Butter0.8 cup
- 1/2 Cup of Powdered Sugar0.5 cup
- 1 Tablespoon of Liquid Milk1 tablespoon
- 1 Teaspoon of Vanilla1 teaspoon
Sel0- 1 1/4 Cups of Whipping Cream1.3 cup
- 397 Grams of Dark Chocolate397 grams
- Nuts for Garnishing0
Mesures
- 1
Place the flour, sugar, and powdered sugar in a bowl of an electric mixer, and run the mixer for a few seconds to mix the ingredients. Add the melted butter and mix for a few more seconds. Then add the egg and continue mixing while adding the vanilla. If necessary, add a tablespoon or more of cold milk or cream. Start with one tablespoon until the dough begins to clump in the mixer.
10 minutesMatériel requis:🍳Electric Mixer - 2
Place the dough on a piece of plastic wrap or aluminum foil. Form a ball of dough and refrigerate for one hour or overnight. When ready to roll it out, grease a tart pan with butter and dust with flour, and place parchment paper at the bottom. Roll out the dough on wax paper and bake in a preheated oven at 175 degrees Celsius for 15-20 minutes until crispy and golden. Let it cool.
20 minutesMatériel requis:🍳Plastic Wrap
Four
Plaque de cuisson - 3
To prepare the ganache: Heat the cream until it boils. Add the chocolate pieces and turn off the heat. Let the chocolate melt slowly, stirring occasionally. The mixture should be creamy and smooth.
10 minutes - 4
Combine the ganache and let it cool. If prepared earlier, wrap it well in plastic wrap and aluminum foil and place it in the refrigerator. Thaw it by leaving it at room temperature or warming it slowly in the microwave.
10 minutesMatériel requis:🍳Microwave - 5
Spread it over the tart. Place the tart in the refrigerator to set the ganache and garnish with nuts, if desired.
5 minutes
Faits nutritionnels
Selpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.