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
- 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)
- 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.