Sunday, June 6, 2010

Belgian Chocolate Ganache Tart



 

My oven has enjoyed a well-deserved rest from baking for the past 2 weeks. Yesterday I decided to bake a very very decadent belgian chocolate ganache tart, which is definitely not for the weight-watchers. I followed the recipe from Ruth Van Waerebeek's cookbook, and used Callebaut chocolate which I bought from Colruyt to make the chocolate ganache. My hubby said the chocolate ganache tasted like fondant and was a bit sweet. Well, it is fondant. At least that is what the Callebaut packaging says, fondant chocolate, which can be melted in microwave or bain-marie to make chocolate mousse, ice-cream or desserts. It is made in Belgium, and is very conveniently sold in a box which contains 4 packs of 100g each, and only costs about 4 euro or so per box.

This was my first attempt at making this chocolate ganache tart. I think I made the mistake of over-browning the tart pastry, my oven tempature was a bit too high but otherwise the tart was good. However this is not a tart that I will make again soon, because it is so decadent, and it makes me feel very guilty after eating. Not so good for the waistline either, hehehe...
 
Anyway here is the recipe of Belgian Chocolate Ganache Tart, adapted from "Everybody Eats Well in Belgium" by Ruth Van Waerebeek

INGREDIENTS
Basic Flemish Pie Crust (pls refer to Flemish Yeast Dough recipe)
8 ounces (227g) bittersweet chocolate, preferably Callebaut, chopped into small pieces
1 cup heavy or whipping cream
1 tbsp expresso powder
1/3 cup (42g) confectioners’ sugar
2 large eggs
2 large egg yolks
1 large egg yolk mixed with 1 tbsp water (egg wash)
cocoa powder, for garnish
confectioners’ sugar, for garnish
whipped cream, for serving

METHOD
1. Generously butter a 9-inch tart pan with a removable bottom. Roll out the dough on a slightly floured surface into a circle, ¼ inch thick. Line the tart pan with the dough, trim the edges and prick the bottom evenly with a fork. Refrigerate for 20 min. 

2. Preheat the oven to 425F (220C). 

3. Line the bottom of the tart pan with aluminium foil. Fill 2/3 full with dry rice or beans. (This is called blind baking.) Bake 10 min. Reduce heat to 375F (190C) and bake until the pastry is lightly browned, 5 to 8 min longer. Remove the rice/beans and foil and let the crust cool completely. Leave the oven on. 


4. Meanwhile, prepare the chocolate filling : place the chocolate pieces in a mixing bowl. In a medium-sized saucepan, bring the cream, expresso, and confectioners’ sugar to a quick boil. Immediately pour the hot cream mixture over the chopped chocolates and stir with a wooden spoon until the chocolate is melted and smooth. Beat in the eggs and egg yolks, one at a time, until thoroughly combined. While mixing the chocolate mixture, I placed the bowl over a bain-marie (pan of boiling water on the stove) so that it would melt more easily.



5. Brush the bottom and sides of the pastry with the egg wash. Pour in the chocolate ganache and bake in the preheated 375F (190C) oven until set, 12 to 15min. Transfer to a wire rack to cool. When cool enough to handle, remove the side of the pan and let cool completely. Chill in the refrigerator for several hours, before serving. 


6. (Optional) For garnish, use a fine sieve to sprinkle the cocoa evenly over the surface of the tart, place a doily on top of the cocoa and sift a layer of confectioners’ sugar on top. Very carefully remove the doily. Or simply serve the tart cold with a bowl of freshly whipped cream.

Smakelijk eten!

              2 comments:

              1. Hello from NZ! I just want to say thanks so much for this wonderful recipe. I have baked this over the last 10 years - a long time ago when your webpage looked very different! It's such an easy recipe but tastes very decadent! The variety of your site is great - keep up the great work! Nol

                ReplyDelete
                Replies
                1. Hi,
                  Thanks for visiting my blog ! Not sure if I am the same blogger you are referring to, because my blog was only started in 2010. :)

                  Delete

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