For the sweet pastry
- 190g plain flour
- 50g icing sugar
- 90g unsalted butter, cubed
- 1 egg yolk
- 1 tbsp cold water
For the ganache
- 300ml double cream
- 300g dark chocolate, chopped
Always a favourite on our SEASONAL DINNER PARTY & mastering patisserie courses, this chocolate tart is a definite crowd pleaser. Both the sweet pastry and chocolate ganache filling are surprisingly simple to make, not that your guests will realise! You can serve it simply with a drizzle of cream, sprinkle over some berries or scatter a few toasted pistachio nuts on top. We also love it served with caramelised orange or spiced poached pears.
METHOD1 HR 30 MINS
Sieve the flour and icing sugar into the bowl of a food processor. Add the cubes of butter and blend briefly until the mixture resembles fine breadcrumbs. Add the egg yolk and water and pulse until the mixture comes together to form a rough dough. Tip out of the food processor and briefly knead to a smooth dough. Wrap in cling film and chill for 30 minutes.
Preheat the oven to 170°C. Using a rolling pin, roll the dough out to 2mm thick and use it to line a 20cm tart tin. Prick the bottom of the pastry with a form. Trim off the excess pastry and line with greaseproof paper and baking beans. Bake in the centre of the oven for 15-10 minutes until the sides are crisp and lightly golden. Remove the baking beans and return to the oven for 2 minutes to finish cooking the base.
To make the ganache, tip the chocolate into a large mixing bowl. Bring the cream to the boil in a saucepan. Immediately remove from the heat and pour onto the chocolate. Stir well until you have a smooth, glossy ganache.
Carefully pour the ganache into the pastry case, evenly distributing the mixture. Leave to cool for at least an hour before serving.
Note – should you like you can add a little brandy or orange zest to the ganache to give a variation the flavour.
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