Chocolate tart with ganache
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
This individual chocolate dessert, despite its exquisiteness, is not difficult to prepare; the main time required is for the ganache—a cream made of chocolate and cream—to set. Legend has it that the invention of this cream was the result of a mistake by a French chef's apprentice, who accidentally spilled cream into melted chocolate. The chef angrily called the incompetent "a fool" (French for "ganache"), but after tasting the cream, he was pleased with the result, and the name stuck with this chocolate wonder.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cake
- 1.5 cups crumbled chocolate chip cookies
- 1/4 cup butter, melted
Filling
- 1 cup whipping cream (30-35%)
- 230 g milk or dark chocolate, chopped
- 0.5 tsp vanilla extract
- Fresh berries, for decoration
- Mother-of-pearl or gold powder for decoration
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Recipes with similar ingredients: chocolate cookies, dark chocolate, milk chocolate, cream
Cooking the dish according to the recipe:
- Preheat oven to 170°C. Lightly grease 6 fluted 10cm tart tins (square or round) with removable bottoms.
- CakeMix the crumbled cookies with melted butter until smooth. Divide the mixture among the molds and press it into the bottom and sides. Bake for 10 minutes and let cool.
- Prepare the ganache while the molds are cooling.Heat the cream until it's almost simmering, pour it over the chopped chocolate. Let it sit for 1 minute, then gently stir with a spatula, starting in the center and gradually expanding the circle until the chocolate is completely melted and the ganache is smooth. Stir in the vanilla extract.
- Pour the ganache into the tart shells and refrigerate for at least 2 hours, until set. Using a small spatula, remove the tarts from the tins and garnish with fresh berries, or lightly dust the tarts (with or without berries) with pearlescent or gold powder using a small brush. Tarts are best served on the day they are made..
Author of the recipe - Anna Olson is a pastry chef and television host.
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