The Tart with dark chocolate ganache is truly delicious, an elegant dessert of infinite delight. I made this tart for my birthday because I wanted an alternative cake. A classic shortcrust shell surrounds a chestnut cream and dark chocolate ganache. I love ganache, both milk and dark, soft and creamy with an irresistible taste, perfect for filling.
I find this tart an excellent dessert and it is easy to prepare. If desired, the shortcrust can be prepared a day in advance and stored in the fridge until the next day. I recommend trying it; I’m sure it will amaze everyone with its goodness!
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- Difficulty: Medium
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 364.19 (Kcal)
- Carbohydrates 37.24 (g) of which sugars 18.18 (g)
- Proteins 5.38 (g)
- Fat 22.51 (g) of which saturated 8.92 (g)of which unsaturated 5.36 (g)
- Fibers 3.55 (g)
- Sodium 32.04 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for tart with ganache
- 2 3/4 cups all-purpose flour
- 1 egg
- 2 egg yolks
- 1/2 cup sugar
- 9 tbsp butter (cold from fridge in pieces)
- 1 pinch salt
- 1 lemon zest (grated lemon)
- 1 jar chestnut cream (or marron glacés)
- 14 oz 70% dark chocolate
- 1 1/2 cups fresh liquid cream
- to taste powdered sugar
- to taste candied cherries
- to taste dried borlotti beans (or chickpeas)
Tools
- 1 Electric whisk
- 1 Baking tray square baking pan 8 x 8 inches
- 1 Cookie cutter heart-shaped
- Stand mixer (optional)
- Parchment paper
- 1 Pastry bag
- 1 Star nozzle
Preparation of tart with ganache
I usually use this chestnut cream for tarts, you can find it here
Let’s start by preparing the shortcrust:
On a pastry board or in a bowl, if you prefer, place the flour and cold butter in pieces. Start working the dough with your fingertips, then add the eggs, sugar, salt, and grated lemon zest.
Knead everything with your hands, but if you prefer, you can use a stand mixer. Mix all the ingredients well; if the dough tends to stick too much to your hands, help yourself with a little flour. If, on the contrary, the dough doesn’t mix well, add a bit of egg white.
Now roll out a sheet about 1/8 – 1/4 inch thick, butter the 8×8 inch mold and line it with the shortcrust; cover with plastic wrap and let it rest in the fridge for about an hour, so that the dough holds the shape better during baking. With the remaining shortcrust, cut out hearts and arrange them on a plate with parchment paper, cover everything with plastic wrap and let them rest in the fridge. If desired, the shortcrust can be prepared the night before and kept in the fridge overnight.
After the time has passed, take the cookies out of the fridge and bake them at 356°F for 15 minutes. Once the cookies are ready, bake the tart; the baking is separate for temperature and time.
Be careful with the cookies; they should not darken. Now take the mold with the shortcrust out of the fridge and prick the dough with the prongs of a fork, place a sheet of parchment paper over the dough, and cover with dried beans. They should be nice and compact so that the heat spreads evenly. Now bake at 374-392°F for about 20 minutes.
The baking time is indicative, always refer to your own oven for temperature and time.
Remove the tart from the oven and take out the parchment paper with the beans, but bake the base again to finish the cooking, it will take about another 15 minutes.
In the meantime, chop the dark chocolate with a knife to prepare the ganache find the recipe here.
Once the shortcrust shell has cooled down, pour the chestnut cream inside the tart and level it well.
Place the dark chocolate ganache inside a pastry bag and create swirls over the entire surface of the tart. Finally, decorate with shortcrust hearts and candied cherries.
Before serving, sprinkle with powdered sugar and enjoy your treat!
Storage of tart with dark chocolate ganache
The tart can be stored for a few days at room temperature.
The beans used for blind baking the shortcrust cannot be cooked and eaten anymore, but they can be reused for other blind baking of shortcrust.
The beans used for blind baking the shortcrust cannot be cooked and eaten anymore, but they can be reused for other blind baking of shortcrust.
