Till date, I have made 3 different tart recipes from Bourke Street Bakery’s cookbook. My favourite being the ginger brulee tart. The short crust pastry in BSB’s cookbook is one of my favourite as well. Hence, it is only natural that I return to them again. To be honest, I did not enjoy this Chocolate Ganache tart as much as I thought I would….
I think the reason for that is primarily due to the fact that the chocolate ganache used here is made with milk chocolate instead of dark chocolate – supposedly the characteristic that sets it apart from other chocolate ganache tart. ”Milk chocolate isn’t as rich, making it possible for even a non-chocoholic to consume a full tart in a few quick mouthfuls…” My curiosity was piqued by this statement that prefaced the recipe… but this time, curiosity did not pay off for me.
To be fair, I am not a milk chocolate lover. I have always preferred my chocolates to be dark dark dark… with various interesting undertones and overtones… like wine appreciation. Milk chocolate, even one from the industries’ best names, just feels flat… all I could taste was a milky sweetness… but different strokes for different folks, I know there are many out there who enjoys their chocolate milky and sweet. Like my boyfriend, who to my greatest surprise, actually likes white chocolates! I am one, who fails to see the point in a white chocolate.So this is one for those many different folks out there who enjoys a sweet milky chocolate with their tart.
Chocolate Ganache Tart
Chocolate Ganache Tart
Bourke Street Bakery’s Chocolate Ganache Tart
Ingredients
- Sweet Crust Pastry
- 400g Unsalted butter, chilled and cut into 1.5cm cubes
- 20ml Vinegar, chilled
- 100g Caster sugar, chilled
- 170ml Water, chilled
- 665g Plain flour, chilled
- 5g Salt
- 850g Good quality milk chocolate, finely chopped.
- 500ml Pouring cream (35% fat)
Instructions
- Sweet Crust Pastry
- Mix vinegar and sugar in a bowl. Add water stirring well until sugar dissolves.
- Mix salt with flour. Toss butter through flour. Use fingertips to rub the butter into the flour to partly combine.
- Turn out floury mix onto a a clean work surface. Sprinkle vinegar/sugar/water mixture over the dough. Use the palm of your hand to smear this mixture away from you across the work surface. Gather into a ball again and repeat the smearing process 2 more times.
- Divide dough into 2 and flatten into a thick disc and chill in refrigerator for at least 1 hour. (I left it overnight)
- Remove dough from fridge and on a lightly floured board, roll out dough to about 3mm thick. Using a 11cm round cutter, cut rolled dough into individual circles to fit over a 8cm tart case.
- Line (5) onto a buttered 8 cam tart case and chill in the fridge for about 20mins.
- Blind bake (6) at 200C for 25mins.
- Remove from the oven and allow to cool.
- For chocolate filling, put the chocolate into a stainless steel bowl. Put the cream in a saucepan and bring to the boil over high heat- this needs to happen quickly so the cream doesn’t evaporate and reduce in volume.
- Pour the boiling cream over the chocolate and stir with a rubber spatula or a wooden spoon until well combined.
- Pour the chocolate mixture into a jug and pour into the baked tart shells until filled to the brim.
- Allow the tarts to set at room temperature overnight in a plastic airtight container.
{ 20 comments… read them below or add one }
Hi Shirley, the tarts look so delicious but it's a shame that they can't change your view for milk chocolate. I like them, let me finish some for you! I've made a simple chocolate dish too, it reminds me of Easter holidays. Have a nice holidays ahead!
No milk or white chocolate for me too. At least 72% cocoa otherwise I wouldn't bother. Dark chocolate is also healthier!
I don't appreciate milk choc too
White chocolate shouldn't be named chocolate at the first place ! :p
@RB… Exactly!! It is just cocoa butter!
the tarts look very beautiful although you don't like the filling…:)
Shirley…your chocolate ganache tarts look so mouth-watering that I wish I could just grab one from the screen LOL! Love it…I prefer dark chocolate actually..healthier and not so sweet but just the same , you managed to make me drool
))
But they look delicious!:D
chocolate ganache in crispy crust! Contrasting pair that is just perfect!
I always wanted that book
I have to say I love milk chocolate, so this sounds delicious! Semi sweet would be amazing as well though. Mmm!
Shirley,
I can't agree more with you! I cannot understand why people like white chocolates! I'm like you, I like my chocolate tarts to be dark chocolate. I like my chocolate ganache to be dark chocolate too! I also find milk chocolates too sweet for my tooth! But your chocolate tarts looked good…
I couldn't agree with you more on white choc- they are fake chocs!! haha, but I am just like yourself.. love my dark chocolate ANYDAY! This ganache tart looks fab but I do think dark choc is the way to go!
My family adores chocolate! These elegant tarts would make them extremely happy, just splendid!
wow.. delicious…
hi,
your tarts look so tempting.
May I know what is pouring cream? Any particular brand?
Thank you for sharing this wonderful recipe. Would like to give it a try, but did not know what is pouring cream
cheers,
mel
Hi Melissa – the pouring I use is those pouring whipping cream you get from the super market. I like the President brand.
hi i just made these tarts yesterday and they were awesome(:
may i know which brand of chocolate do you use? i used nestle’s milk chocolate morsels and the ganache didn’t set until i place the tarts in the fridge):
Hi Zee – I am really glad that you liked it. I used Valhrona milk chocolate. I would use dark chocolate next time. Our weather is not very chocolate friendly so it is quite ok to have this set in the fridge.
Hello! Your tart shells are what drew me to this post! THey look wonderfully crisp, buttery and beautifully browned! I love a good tart base recipe and i think i just found one!:D Oh and i have also recently taken a liking to dark chocolate hahaha its so much better appreciating them… THanks for the inspirations!
-SimplyBakes
thanks, Yingxuan!