This decadent chocolate tart is so fudgy with its rich chocolate flavor. It literally melts in your mouth. All this deliciousness made with a buttery shortcrust pastry.
This tart is easy to make with my step by step instructions.
** I like to add butter to my ganache to give it a shiny look, it also gives a silkier texture which I love, but you can definitely skip the butter and you’ll have a firmer ganache. It will also take less time to set.
Bon appétit!
Find this recipe on my website:
All my written recipes are in French too! Toutes mes recettes sont aussi en Français!
🇫🇷 Pour cette recette en Français cliquer ici:
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➡️ RECIPE
Ingredients
For the shortcrust pastry:
1 egg
1 1/2 cups flour
1/2 cup soft butter
1/2 cup sugar
1 Tbsp heavy whipping cream
A pinch of salt
For the ganache filling:
18 oz chocolate
4 Tbsp soft butter
14 floz heavy whipping cream
Instructions
For the shortcrust pastry:
1- In a large bowl, beat together the sugar and the butter until creamy and pale.
2 – Add the heavy cream, the egg, and the salt. Beat until smooth.
3 – Add the flour all at once and beat until dough comes together.
4 – Butter and flour a pie dish. Transfer the dough to the dish and spread it with your hands, then prick with a fork.
5 – Place the dish in the freezer for 30 minutes.
6 – Preheat oven to 350°F.
7 – After 30 minutes, remove the dish from the freezer, cover with aluminum foil and spread baking weights on top. Bake for 15 minutes.
8 – Remove foil and the weights, and bake for an additional 15 minutes. Crust must be be fully baked and golden.
9 – Allow to cool before filling.
For the ganache filling:
1 – Cut the chocolate into pieces and place in a bowl.
2 – In a saucepan, boil the heavy whipping cream.
3 – When hot, pour cream on chocolate and stir until smooth.
4 – Pour the preparation on the shortcrust pastry.
5 – Place in the fridge overnight to allow the ganache to set completely.
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