Masterclass: Chocolate ganache tart


  • Serves 8 - 10 people

Master pastry chef Catherine Adams has a light yet luscious dessert just made to crown the dining table.

  • Grated dark chocolate, to serve
  • Sweet shortcrust pastry
  • 190 gm plain flour
  • 45 gm caster sugar
  • 95 gm chilled butter, chopped
  • 45 gm lightly beaten egg (just under 1 egg)
  • White chocolate cream
  • 160 gm white chocolate, finely chopped
  • 380 gm pouring cream, removed from the fridge 10 minutes before use
  • 10 gm vanilla paste, or to taste
  • Dark chocolate ganache
  • 120 gm dark chocolate (68%-70% cocoa solids), finely chopped
  • 240 gm pouring cream
  • 75 gm caster sugar
  • 75 gm lightly beaten egg (under 2 eggs)
  • 28 gm egg yolk (under 2 yolks)
01   For sweet shortcrust pastry, combine flour and sugar in a bowl, add butter and rub into flour until crumbs form.
02   Add egg and mix until pastry just comes together (avoid overmixing). Pat into a disc, wrap in plastic wrap and chill (2-3 hours).
03   Meanwhile, for white chocolate cream, melt chocolate in a heatproof bowl placed over a saucepan of water that’s been brought to the boil, then removed from the heat. Combine 110gm cream and vanilla paste in a small saucepan, bring to a simmer, then remove from the heat and stir into melted chocolate, mixing gently until smooth. Add remaining cream, stir to combine well, then cover with plastic wrap and refrigerate for 3 hours to chill.
04   Preheat oven to 170C. Roll out pastry on a lightly floured surface to a 29cm round. Place in a 3cm-deep, 24cm-diameter tart tin, gently pressing into edges, and trim the top. Lightly prick pastry with a fork. Chill for 1 hour, then blind-bake pastry case until rim is light golden (20-25 minutes; see cook’s notes p177). Remove paper and weights and bake until base is dry and edges are golden (5-10 minutes). Cool to room temperature (1 hour).
05   Reduce oven to 120C. For dark chocolate ganache, place chocolate in a bowl. Combine cream and sugar in a saucepan, bring to the boil, pour onto chocolate, stand for a minute, then stir until chocolate is melted and mixture is smooth.
06   Add egg and yolk to dark chocolate mixture and stir until shiny.
07   Pour dark chocolate mixture into tart case and bake until just set with slight wobble in the centre (40-45 minutes). Remove from oven, cool for 15 minutes, then remove from tart tin and cool to room temperature (1½ hours; refrigerate tart to speed up cooling).
08   Whisk white chocolate cream to medium-firm peaks, avoiding overwhisking (if the cream becomes too thick, add more pouring cream and stir gently to loosen). Spoon mixture over tart, then garnish with grated chocolate. The tart can be refrigerated until chilled, or served as is. The tart will keep refrigerated for 2-3 days. If you make it ahead, add the white chocolate cream just before serving.
NoteFor accuracy, Catherine Adams gives all measurements in grams.










Apr 2017

Apr 2017

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