Chocolate Tart
How is it October already? I feel like I blinked and lost September. I’m still settling back into the school routine, working more than usual, and juggling the ever increasing number of after school activities that require me to be a chauffeur. Life is busy but good! Not sure why I hadn’t planned on sharing this recipe for my chocolate tart, but I hadn’t. That said, I’ve had a few requests for it so here we are! It took me a bit to get this recipe to work, I think there’s perhaps a typo in the original, or it’s just not suited to style of graham crumbs I’m using. But once I narrowed it down it worked well!
Original recipe comes from a Better Homes & Gardens Baking with Dorie issue. Now normally I swear by anything Dorie Greenspan, I mean have you ever tried her World Peace Cookies? But after several tries this recipes never seemed to work. I always ended up with a soupy mess instead of a crust, and never even made it to the ganache phase. Finally I sat down to figure out WHY?! Dorie recipes were always reliable, so why not this one? Best I can figure is that the chocolate graham, or chocolate cookie crumbs I was using weren’t the same as hers. Perhaps mine were “wetter” so I tried reducing the butter in the crust recipe and it worked perfectly! SO be judicious when adding the melted butter to your crumb. You want it wet and sticky, but not loose and runny.
Wonderfully Chocolatey Tart (adapted from Dorie Greenspan, Better Homes & Gardens Baking with Dorie pg. 61)
1 1/2 C chocolate water crumbs
2 tbsp granulated sugar
1/4 tsp kosher salt
4 tbsp unsalted butter, melted
1 C heavy cream
8 oz bittersweet chocolate (I use Cacao Barry Guayaquil 64%)
4 tbsp unsalted butter, room temperature, cut into small pieces
Cacao Barry Dark Chocolate, and Salted Caramel Crispears and Maldon Sea Salt for garnish
Combine cookie crumbs, sugar, and salt. Add in melted butter until combined. Should hold shape if pressed but not be too runny.
Press firmly and evenly into a greased 9” removable bottom tart pan. Freeze for 10mins.
Bake at 350F for 10 mins. Cool to room temperature, and freeze for 10mins before filling. (Be careful, it’s very fragile).
In a medium saucepan heat the heavy cream and chocolate over low heat , stirring constantly, about 5mins, until chocolate mixture is melted and smooth. If you don’t trust yourself over direct heat do this in a double boiler, do not boil.
Add in the butter a little at a time. Stirring after each addition until melted. Mixture should be smooth and shiny.
With tart shell on a baking sheet pour in the chocolate ganache to fill (save leftovers). Allow to set in the fridge for at least 2 hrs. It should be cold and firm.
Sprinkle Crispearls and Maldon Salt around the edge for both a decorative look as well as a nice textural element. It is optional but I highly recommend at least the Maldon Salt.
Enjoy!
Have you made this or any other RageBake recipe? I want to see!
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