Chocolate Ganache Tart - the DoughDr 5/20/23
Tart Series #2 Pate Sucree -
In Saturday’s show, we used our pate sucree to make our tart base. Here is the link to Saturday's Show
Then we fully baked it and allowed it to cool. Once cool - we created a moisture barrier with a thin layer of raspberry jam and poured in a chocolate ganache filling. The filling has two ingredients - that’s it. Once the tart is refrigerated it is ready for a simple garnish and serving.
Pate suree works well for fully baked tart shells because it’s delicate and tender and more of a cookie than a dough. That is why this dough makes delicious cookies.
The reason this crust is so tender is that the liquid used to hold the dough together is mostly egg yolks - the whole egg provides just enough egg white so that the pastry can be rolled out.
With less water added to the mix, less gluten is formed and the amount of sugar is this case 33% of the flour also prevents gluten from forming.
It can stay in the refrigerator for up to 5 days and be frozen for up to one month.
In the video, I demo rolling out the dough and lining the pan - some bakers will roll pate sucree dough between sheets of parchment paper - if the dough is all egg yolks that’s the way to go.
But this dough will roll out with a light dusting of flour.
After rolling out the dough - chill for 1 hour.
Preheat the oven to 375 degrees.
Remove from the refrigerator and place on a baking tray.
Take a piece of parchment paper and crumple it up (this helps it conform to the dough) and line the pan with it.
Then fill with beans, rice or ceramic pie weights.
Bake at 375 for 22 minutes.
Remove the tray from the oven. Remove the beans and parchment paper. The center of the dough will still look raw but the sides should be stable.
It helps to have a bowl closeby to dump the beans into. Let them cool and store them for the next tart in a jar or a ziploc bag.
Reduce the temperature to 350 degrees.
Return the tart to the oven and bake for another 10 -12 minutes - depending on your oven until the tart is an overall golden brown.
Let cool. It can be baked, cooled and wrapped a day ahead before filling.
Ganache Filling:
8 ounces (227g) semisweet chocolate, chopped fine
8 ounces (227g) heavy cream
Place the chocolate in a medium sized heatproof bowl.
Heat the cream in a small saucepan until it comes to a low boil.
Pour the hot cream over the chocolate and shake the bowl gently until the
chocolate is submerged. Let sit for one minute and then whisk until smooth.
To assemble the tart:
Spread a thin layer of jam on the bottom of the fully baked tart shell.
Pour ganache into the tart shell.
Refrigerate for 3-4 hours until the ganache is firm.
Garnish with fresh raspberries
2 Ounces (57g) raspberry jam (for moisture barrier)