Chocolate ganache tart filling recipe
Chocolate Ganache Tart Filling recipe
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Recipe intro
This recipe is for a decadent chocolate ganache tart filling that will satisfy any chocolate lover's cravings. Made with just a few simple ingredients, this rich and velvety filling can be used to create a show-stopping dessert. It pairs perfectly with a buttery tart crust, creating a harmonious balance of flavors. The smooth texture and intense chocolate flavor make this recipe a favorite for special occasions or when you need a sweet indulgence.Keywords: chocolate ganache, tart filling, decadent, rich, velvety.
Chocolate ganache tart filling recipe details
Ingredients
240 g | bitter-sweet Belgian chocolate, preferably Callebaut, chopped |
240 ml | double cream |
1 tbsp | espresso powder or instant coffee |
40 g | icing sugar |
2 large | eggs |
2 large | eggs, yolks only |
1 medium | egg yolk plus 1 tbsp water for egg wash |
cocoa powder, for decoration | |
icing sugar, for decoration | |
whipped cream, to serve, optional |
Instructions
This is an ideal pie filling for any chocolate lover; use my Flemish Yeast Dough or Flemish Pie Crust recipes unbaked, or any other pre-made case.Preheat oven to Gas Mark 7, 425°F, 220°C. The baking times and temperatures quoted relate specifically to the recipe for Flemish Pie Crust. They may act as a guide for other bases but requirements may differ.
To prepare filling:
Place chocolate in a heatproof bowl.
Heat the cream, coffee powder, and sugar in a small pan and bring to a boil. Pour the hot mixture over the chocolate and stir with a wooden spoon until chocolate has melted and smooth. Beat in eggs and egg yolks one at a time until thoroughly combined. Set aside.
If not using a pre-made case, butter a 9-inch, 22cm loose-bottomed pie or tart tin and roll out pastry ¼ inch or 6mm thick. Use pastry to line tin, including sides. Prick with a fork, trim edges and refrigerate for about 20 minutes before use.
Cut a piece of kitchen foil to fit the tart base including the sides. Fill the empty shell with baking beans or rice until about 2/3 full. Bake for 10 minutes. Reduce heat to Gas Mark 5, 375F, 190C and bake for an extra 5-8 minutes. Remove foil and contents and allow crust to cool.
Brush the pastry all over with egg wash. Pour in filling and bake at Gas Mark 5, 375°F, 190°C for about 12-15 minutes , or until set. Transfer to a wire rack to cool completely. Chill for several hours, or overnight, before serving.
To decorate:
Immediately before serving: use a fine sieve to dust the surface with cocoa powder. If you have a patterned doily or template cut-out place that on the cocoa powder and sift icing sugar over that. Remove the doily. If you do not have a doily, lightly sprinkle, or sift, the sugar in a circular pattern over the central area only.
Alternately serve with a bowl of whipped cream.
Preparation time:
ca. 1 hr
Resting time:
ca. 8 hrs
Grade of difficulty:
medium
Calories per portion:
n/a
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