Dark Chocolate Tart

Dark chocolate whipping ganache tart

Featured in November’s Irish Time Food & Wine Magazine

INGREDIENTS (g) Chocolate Pastry
Butter (unsalted)	150
Ground almonds	125
Icing sugar	95
Salt	pinch
Yolks	50
Cocoa Powder	25
Flour	230
	190
Peanut butter

1. Cream the butter and icing sugar until pale and scrape down the side
2. Alternatively add the yolks and rest of the dry ingredients
3. Scrap down the side 
4. Form a block of dough, chill before rolling
5. Rolling the pastry out to 4cm thick and line your tart shell.
6. Cook the tart shell for 8-10 mins at 170 degrees if you are doing a larger tart 10-12mins 
7. Trick of the trade- we don’t line our tarts with baking beans, if the pastry has started to shrink, 3/4 mins into the bake with open the oven and gentle press the pastry back into shape

CHOCOLATE WHIPPING GANACHE

INGREDIENTS (g)
Cream 1	250
Caster sugar	60
Chocolate (50%dark,50%milk)	170
Cream 2 (cold)	375

1. 1.Bring cream 1 and sugar to the boil in a small saucepan
2. 2.Pour the hot cream over the chocolate and stir with a spatula until smooth and silky 
3. 3.Add cream 2 and stir again 
4. 4.Place in the fridge over night 
5. 5.The day whip the ganache until light and fluffy

DARK CHOCOLATE GANACHE

INGREDIENTS (g)
Dark chocolate 70%	200
Cream	200

1. 1.Slowly and carefully bring your cream to a gentle boil
2. 2.Pour over your chocolate and using a rubber spatula incorporate the choc and cream until smooth and creamy

ASSEMBLY

Line and bake the chocolate tart and also to cool 

(This can be done in advance and kept in an airtight box)

This tart is very versatile you can spread any filling you like on the base on the tart one of our most popular is salted caramel, peanut butter is also a good one or a homemade jam, why not try raspberry or rhubarb 

Pour the hot ganache into the tart shell to the top 

Allow the tart to set at room temperature 

Pipe the whipping ganache onto the set tart in any design you fancy 

Piping – we use a round nozzle, hold your piping bag about 20cms above the tart, pipe direct down on to the tart but not touching. The trick to piping it to pipe, stop and then lift away, people tend to move away the bag while they are still applying pressure