Chocolate Ganache Tart – Intense Indulgence
Dive into the world of chocolate with this ganache tart of rare intensity. Its crispy shortcrust base and velvety filling will delight the most demanding palates, for an unforgettable festive dessert. The recipe, deceptively simple, guides you step by step to a result worthy of a pastry chef. This tart combines simplicity and elegance for an always impressive result. Treat yourself to this supreme indulgence.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Roll out the shortcrust pastry in a 22–24 cm diameter tart tin. Prick the base with a fork. Refrigerate for 20 minutes.
- 2
Preheat the oven to 180°C. Cover the pastry with parchment paper and baking beans. Bake for 12–15 min until lightly golden. Remove the beans and bake for 5 more minutes if needed. Let cool.
- 3
Chop the chocolate. Bring the cream to a boil, pour over the chocolate. Let sit for 1 minute, then stir until smooth. Incorporate the butter and orange zest if used.
- 4
Pour the still-fluid ganache onto the baked tart base. Smooth the surface and tap to remove air bubbles.
- 5
Let cool for 30 min at room temperature, then refrigerate for at least 2 hours for the ganache to set.
- 6
To cut, run a knife blade under hot water, dry it, and slice. Repeat before each slice.
- For a less soggy crust, brush the baked base with a thin layer of melted chocolate before adding the ganache.
- Lactose-free version: replace heavy cream with coconut cream.
- Add a pinch of sea salt on the ganache for a sweet-salty contrast, or a teaspoon of orange liqueur.
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