Post by SeaDragon on Dec 3, 2017 19:53:35 GMT 10
Chocolate Ganache Tart with Choc Pastry
Recipe from The Cook and The Chef (ABC TV), Wednesday, 22 October 2008: Season 3 Episode 35
Ingredients:
Makes 4 tarts
Chocolate Pastry (4 small tart shells, about 8cm):
200g plain flour
50g cocoa powder
2 tablespoons icing sugar
200g cold butter, cubed
160ml sour cream
The Ganache:
125 dark chocolate buttons
185ml cream
5g Butter
Serve with 100mls quince vincotto and icecream
100g roasted almonds
Method:
To make the pastry, sieve the flour, icing sugar and cocoa together. Pour into the bowl of a food processor, add the butter and pulse to combine the butter and flour. The mixture should resemble fine breadcrumbs. Add most of the sour cream slowly and pulse until combined – the pastry should just come together. Add the rest if you need to. Tip onto a lightly floured work surface and knead to combine. Cover with clingfilm and leave to rest for 20 – 30 minutes.
Roll out the pastry and cut to fit the tart bases. Blind bake with beans at 180°C for eight minutes. Take beans out and bake again for a further four minutes.
To make the filling, bring cream and butter to the boil and pour over chocolate buttons in a large glass dish. Leave two minutes without moving, then swirl around to melt and stir to combine. Cool.
Fill the tart cases and set in the fridge for at least 20 minutes. Serve with icecream and a little quince vinocotto as a sauce.
Another variation is to put a layer of raspberry or quince jam underneath the ganache.
Recipe from The Cook and The Chef (ABC TV), Wednesday, 22 October 2008: Season 3 Episode 35
Ingredients:
Makes 4 tarts
Chocolate Pastry (4 small tart shells, about 8cm):
200g plain flour
50g cocoa powder
2 tablespoons icing sugar
200g cold butter, cubed
160ml sour cream
The Ganache:
125 dark chocolate buttons
185ml cream
5g Butter
Serve with 100mls quince vincotto and icecream
100g roasted almonds
Method:
To make the pastry, sieve the flour, icing sugar and cocoa together. Pour into the bowl of a food processor, add the butter and pulse to combine the butter and flour. The mixture should resemble fine breadcrumbs. Add most of the sour cream slowly and pulse until combined – the pastry should just come together. Add the rest if you need to. Tip onto a lightly floured work surface and knead to combine. Cover with clingfilm and leave to rest for 20 – 30 minutes.
Roll out the pastry and cut to fit the tart bases. Blind bake with beans at 180°C for eight minutes. Take beans out and bake again for a further four minutes.
To make the filling, bring cream and butter to the boil and pour over chocolate buttons in a large glass dish. Leave two minutes without moving, then swirl around to melt and stir to combine. Cool.
Fill the tart cases and set in the fridge for at least 20 minutes. Serve with icecream and a little quince vinocotto as a sauce.
Another variation is to put a layer of raspberry or quince jam underneath the ganache.