Chocolate tart is creamy, sweet and topped with rich chocolate ganache. It’s so easy to make. Who wouldn’t love that? What I know for sure, is if you LOVE sweet-sweet desserts, this one will be your favourite one so far.
This blog post is a collaboration with Brainmarket. 😊
Ingredients:
Crust
- 350 g flour
- 1 tbsp regular granulated sugar
- ½ tsp vanilla sugar
- 180 g cold butter
- 90 ml cold water
- 1 egg for egg wash
Chocolate ganache
- 300 g milk chocolate
- 150 ml whipping cream 33%
- sea salt for top
- 1 tbsp coconut oil from Brainmarket
Chocolate tart is a dessert that deserves your attention. It’s incredibly rich in flavours – a thick layer of chocolate ganache. Especially, when you have a sweet tooth.
my TIPS AND TRICKs for the best chocolate tart:
- let the tart chill in the fridge / in the freezer (I recommend using the fridge)
- after a day or two, it tastes like heaven, it’s not THAT sweet, and it holds its form even better!
- you can also use a cake pan with a 25 cm diameter (doesn’t need to be the one for a pie)
- I believe that this pie would taste amazing with milk chocolate instead of dark chocolate so, if you try it – let me know!
- raw pie dough can be stored in the fridge for up to 3 days
- store the cake in the fridge for up to 4 days
how to make chocolate tart:
Preheat the oven to 180°C. Prepare a pie baking tray.
In a bowl, mix with hands flour and cold butter cut into small pieces. Work the mixture until it has the consistency of sand.
Add sugars and repeat the process. Pour cold water into the bowl with the dough. Add as much water as you need so the dough holds its form and does not stick to the sides of the bowl. Make a ball and keep it in the fridge for 1-2 hours.
Take the dough out of the fridge and roll it on the floured surface. Lay the dough over the pie baking tray and stab the bottom of the pie with a fork. Brush it with eggwash and bake for 20-30 minutes – turn the heat off when it gets brown. Take the dough out of the oven and let it cool completely.
Melt chocolate in a heatproof bowl over boiling water. Add whipping cream and whisk until the chocolate gets thicker. Add as much whipping cream as you need to get a thick ganache.
When the ganache is lukewarm, pour it on top of the tart and keep it in the fridge for 5 hours. Sprinkle some sea salt over the tart.
TRY MORE OF MY DESSERTS:
If you decide to make this recipe, tag me on Instagram or Pinterest. I love seeing your desserts so feel free to send me a picture of the baked goods. ❤️
Chocolate Tart
Ingredients
Crust
- 350 g flour
- 1 tbsp regular granulated sugar
- ½ tsp vanilla sugar
- 180 g cold butter
- 90 ml cold water
- 1 egg for eggwash
Chocolate ganache
- 300 g milk chocolate
- 150 ml whipping cream 33%
- sea salt for top
Instructions
- Preheat the oven to 180°C. Prepare a pie baking tray.
- In a bowl, mix with hands flour and cold butter cut into small pieces. Work the mixture until it has the consistency of sand.
- Add sugars and repeat the process. Pour cold water into the bowl with the dough. Add as much water as you need so the dough holds its form and does not stick to the sides of the bowl. Make a ball and keep it in the fridge for 1-2 hours.
- Take the dough out of the fridge and roll it on the floured surface. Lay the dough over the pie baking tray and stab the bottom of the pie with a fork. Brush it with eggwash and bake for 20-30 minutes – turn the heat off when it gets brown. Take the dough out of the oven and let it cool completely.
- Melt chocolate in a heatproof bowl over boiling water. Add whipping cream and whisk until the chocolate gets thicker. Add as much whipping cream as you need to get a thick ganache.
- When the ganache is lukewarm, pour it on top of the tart and keep it in the fridge for 5 hours. Sprinkle some sea salt over the tart.
Leave a Reply