Chocolate ganache tart filling recipe

Chocolate Ganache Tart Filling recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
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

Chocolate ganache tart filling recipe, recipe Rating: 4.7
Number of votes:116 

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