Friday, March 07, 2014

Chocolate Ganache Tart


Chocolate Ganache Tart
Recipe adapted from masterchef-australia

Ingredients (for Pastry): 
240gm all-purpose flour 
200gm unsalted butter 
Pinch of salt 
300ml heavy cream 
1 tablespoon castor sugar 
1 punnet raspberries 



Ingredients (for Chocolate ganache) : 
160ml cream 
40gm unsalted butter 
180gm dark chocolate, finely chopped

Directions :
  1. Combine the flour, sugar, butter, shortening, & salt in the bowl of a food processor fitter with a steel blade, place in the freezer for 30 minutes. 
  2. Pulse the food processor for about 10 times, or until the butter is in the size of peas. 
  3. Add the ice water bit by bit & process until the dough comes together. 
  4. Place the dough on a floured board & form into a ball. 
  5. Wrap it in plastic & chill for at least 30 minutes.
  6. Roll the pastry out to 3-5mm thick, then use to line the loose-bottomed tart pan. 
  7. Prick the base with a fork, then place back in the fridge to rest for another 20 minutes. 
  8. To make the ganache, place the cream & butter in a pan & stir over medium heat until butter has melted. 
  9. Place the chocolate in a heatproof bowl, pour over the warm cream, then stir until the chocolate is melted. 
  10. Preheat the oven to 180C. 
  11. Line the tart pans with baking paper & pastry beads or uncooked rice (can also use beans). 
  12. Blind-bake for 7-10 minutes, then remove baking paper & beads & bake for another 5-10 minutes until just golden. 
  13. Press down any bubbles that have risen up & allow to cool. 
  14. Remove from tart pan & place on a serving plate or clean board. 
  15. Meanwhile, whip heavy cream with sugar until soft peaks, cover with cling film & refrigerate until needed. 
  16. Pour the chocolate ganache into the tart shells. Spread evenly with the back of a spoon or palette knife. 
  17. Top tarts with pastry cream & decorate with raspberries. 


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Thanks for stopping by. Lemme know what you think! Have an awesome day!

Friday, March 07, 2014

Chocolate Ganache Tart

Reactions: 

Chocolate Ganache Tart
Recipe adapted from masterchef-australia

Ingredients (for Pastry): 
240gm all-purpose flour 
200gm unsalted butter 
Pinch of salt 
300ml heavy cream 
1 tablespoon castor sugar 
1 punnet raspberries 



Ingredients (for Chocolate ganache) : 
160ml cream 
40gm unsalted butter 
180gm dark chocolate, finely chopped

Directions :
  1. Combine the flour, sugar, butter, shortening, & salt in the bowl of a food processor fitter with a steel blade, place in the freezer for 30 minutes. 
  2. Pulse the food processor for about 10 times, or until the butter is in the size of peas. 
  3. Add the ice water bit by bit & process until the dough comes together. 
  4. Place the dough on a floured board & form into a ball. 
  5. Wrap it in plastic & chill for at least 30 minutes.
  6. Roll the pastry out to 3-5mm thick, then use to line the loose-bottomed tart pan. 
  7. Prick the base with a fork, then place back in the fridge to rest for another 20 minutes. 
  8. To make the ganache, place the cream & butter in a pan & stir over medium heat until butter has melted. 
  9. Place the chocolate in a heatproof bowl, pour over the warm cream, then stir until the chocolate is melted. 
  10. Preheat the oven to 180C. 
  11. Line the tart pans with baking paper & pastry beads or uncooked rice (can also use beans). 
  12. Blind-bake for 7-10 minutes, then remove baking paper & beads & bake for another 5-10 minutes until just golden. 
  13. Press down any bubbles that have risen up & allow to cool. 
  14. Remove from tart pan & place on a serving plate or clean board. 
  15. Meanwhile, whip heavy cream with sugar until soft peaks, cover with cling film & refrigerate until needed. 
  16. Pour the chocolate ganache into the tart shells. Spread evenly with the back of a spoon or palette knife. 
  17. Top tarts with pastry cream & decorate with raspberries. 


0 comments:

Post a Comment

Thanks for stopping by. Lemme know what you think! Have an awesome day!

 

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