Chocolate tart
French-inspired tart that's thinly decadent. Rich and delicious, get ready for a great dinner party dessert.
SERVES
6
TO
8
Ingredients
- 1 fully baked chocolate tart shell
- 1/2 cup dark chocolate
- 1/3 cup feuilletine
- Coco nibs, for garnish (optional)
- 2/3 cup dark chocolate
- 3/4 cup milk chocolate
- 3/4 cup whipping cream
- 3 teaspoons white corn syrup
- 2 tablespoons unsalted butter
Directions
To make the feuilletine base:
- Slowly melt the 1/2 measurement of dark chocolate over a double boiler or in the microwave. Once chocolate is fully melted, mix in the feuilletine.
- Using an offset spatula, gently press the mixture into the bottom of the tarte shell, making sure to fill all corners. Set aside.
To make the chocolate ganache:
- Slowly melt the dark and milk chocolate for the ganache over a double broiler or in the microwave. While the chocolate is melting, combine the cream and corn syrup in a saucepan and heat until just scalding.
- Pour the hot cream over the chocolate in three parts, using a spatula to mix well between each addition.
- Add the butter in a few small pieces and, using a spatula mix until smooth and no traces of butter remain.
To finish the tart:
- Pour the ganache into the tart shell, making sure not to overfill it (there might be a bit left over). Sprinkle cocoa nibs in a decorative line over the top of the tart for added crunch.
- Refrigerate the tart for at least three hours, until well set. Remove from the refrigerator about 30 minutes before serving
Storage: This tart will keep in the refrigerator for up to three days.
