MENDIANT TART WITH DARK CHOCOLATE GANACHE
Provided by Jeff Gordinier
Categories dessert
Time 25m
Yield 1 8- or 9-inch tart
Number Of Ingredients 16
Steps:
- Make the tart shell: In a small bowl, combine the vanilla, 1 whole egg and the yolk of another, reserving the remaining egg white for sealing the baked shell.
- In the bowl of an electric mixer fitted with a paddle attachment, combine the flour, sugar and salt. Mix on low speed, then add the butter and continue until mixture has a sandy consistency, about 2 minutes. Add vanilla-egg mixture and continue to mix until the dough comes together around the paddle, 3 to 5 minutes. Divide dough into 2 disks and wrap individually in plastic. Chill until dough is cold but not too hard to roll, about 30 minutes. (The second disk may be double-wrapped in plastic and frozen for up to 1 month; defrost in the refrigerator overnight before using.)
- Heat oven to 325 degrees. Apply nonstick baking spray to a fluted 8- or 9-inch tart pan with a removable bottom. On a lightly floured surface, roll out 1 chilled disk to 1/8-inch thickness, about 11 or 12 inches in diameter. Gently roll dough onto a floured rolling pin, and unroll into tart pan. Press dough into pan's corners, being sure it remains the same thickness all around. Roll the rolling pin across pan edges to cut off excess dough. Place pan in freezer for about 20 minutes.
- Line tart shell with a 12-inch-round sheet of parchment paper, and pour in 3 cups of pastry weights, dry beans or rice. Bake until edges of dough start to color, about 10 minutes. Allow to cool slightly before removing parchment and weights. Return to oven until base of pastry loses its sheen and is slightly golden, another 5 to 7 minutes. Lightly whisk the reserved egg white, and brush it over the entire inner surface of the shell. Return shell to oven to dry the egg white, about 1 minute. Remove from heat and allow to cool completely before filling. (Cooled shell may be wrapped in plastic and stored at room temperature for up to 24 hours before filling.)
- Make the ganache: Place chocolate in a medium bowl. In a small saucepan, combine cream, honey and salt. Bring to a simmer and immediately pour over the chocolate; allow to sit for 1 minute. Using a spatula, begin stirring mixture in the center of the bowl, widening the circle as the cream and chocolate emulsify to create a silky ganache.
- Pour ganache into shell, filling it to the brim. Allow to rest in a cool place for 10 minutes so chocolate can lightly set. Gently and artfully place toppings on the ganache surface. Let rest in a cool place for another hour, or refrigerate for 20 minutes for a faster set. Serve at room temperature, slicing with a sharp knife first dipped in hot water.
CHOCOLATE MINT TART
This chocolate mint tart is wonderfully reminiscent of a giant, elegant peppermint patty, tucked into a chocolate pastry shell. The mint flavor is subtle thanks to fresh-mint infused cream that is used both in the white chocolate ganache filling and billowy topping. But don't worry, dark-chocolate lovers: There is plenty here for you, too. The crisp crust is spiked with Dutch-processed cocoa and the middle layer is deep, dark bittersweet chocolate ganache. It's also very rich; a thin slice alongside a cup of coffee is the perfect after-dinner mint. This recipe has multiple chilling steps, so plan ahead if you're going to make it. It's more of an afternoon project, than a simple weeknight endeavor.
Provided by Yossy Arefi
Categories pies and tarts, dessert
Time 1h15m
Yield One 9-inch tart
Number Of Ingredients 19
Steps:
- Make the crust: In the bowl of a food processor, combine the flour, confectioners' sugar, cocoa powder and salt. Pulse to combine. Add the butter and pulse until the mixture resembles coarse meal.
- In a small bowl, whisk the egg yolk with 1 tablespoon cold water. Add the yolk mixture to the food processor and pulse until it is evenly distributed. The mixture will appear crumbly, but should hold together very easily when pressed. Add a bit more water, 1 teaspoon at a time, if necessary. Turn the mixture out onto a piece of plastic wrap and form it into a disc. Wrap the disc in plastic and refrigerate for at least 1 hour.
- On a lightly floured surface, roll the chilled dough into a circle 1/4- to 1/8-inch thick. Gently fit the dough into a 9-inch tart pan with a removable bottom and trim the top evenly. Repair any cracks or tears in the dough with the trimmings and reserve the trimmings, wrapped in plastic and kept at room temperature, to use later if necessary. Freeze for 30 minutes.
- While the shell is chilling, heat oven to 375 degrees. Just before baking, dock the shell all over with a fork, and line the bottom and sides with aluminum foil. Bake the shell until it is cooked through and crisp, about 25 minutes. Remove the foil and, using the leftover dough, repair any cracks that may have formed. Cool the shell on a rack while you prepare the rest of the tart.
- Make the white chocolate ganache: Heat the 1 3/4 cups heavy cream and mint leaves in a saucepan over medium-high until simmering. Turn off heat and let cream steep for at least 30 minutes and up to 1 hour.
- Strain the cream through a fine mesh sieve, pressing on the leaves to extract as much cream as possible. Reserve 1 cup of the cream, covered, in the refrigerator.
- Heat the remaining 3/4 cup of cream until simmering and pour it over the white chocolate in a large bowl or the bowl of a stand mixer. Whisk the mixture until smooth, then let it cool to room temperature, about 30 minutes. If the chocolate is resisting melting, set the bowl over a pan of simmering water and whisk until smooth.
- Add the butter and a pinch of salt and whip the ganache on high speed for 10 minutes. It will go from slightly translucent to opaque and aerated. Taste and add the peppermint extract if desired. Pour the whipped ganache into the cooled tart shell, smooth the top and refrigerate until firm, about 1 hour.
- Make the bittersweet ganache: Bring the cream to a simmer in a small saucepan. Add the chocolate, butter and salt to a heat-safe bowl and whisk in the hot cream until smooth. If the chocolate is resisting melting, set the bowl over a pan of simmering water and whisk until smooth.
- Use a spatula to spread the bittersweet ganache over the cooled white chocolate ganache. Refrigerate until firm, about 1 hour.
- Just before serving, make the mint cream topping: Whip the reserved 1 cup of infused cream with the confectioners' sugar to soft peaks. Add peppermint extract, if desired. Spread the whipped cream over the top of the ganache and serve the tart cold. Wipe off your knife in between slices for the cleanest cuts.
CHOCOLATE GANACHE TART
Ganache is a luxurious filling made of heavy cream and dark chocolate. Here, it's poured into a buttery almond shortbread crust. Martha made this recipe on Martha Bakes episode 603.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h20m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Make dough: In a food processor, pulse almonds until finely ground. Add sugar, flour, and salt; pulse until combined. Add butter, pulsing until coarse crumbs form with no large butter lumps (dough should clump together when pinched with fingers).
- Immediately transfer dough to a 9-inch tart pan with a removable bottom. Using a measuring cup, evenly press dough into the bottom and up the sides of pan.
- Bake in center of oven until golden brown and firm to the touch, about 20 minutes. Transfer to a wire rack to cool completely, about 1 hour.
- Make ganache: Place chocolate in a large mixing bowl. In a small saucepan, bring cream to a boil. Pour hot cream, through a sieve, over chocolate. Stir until smooth and creamy in texture. Mix in vanilla.
- Pour chocolate mixture into center of cooled tart shell (if chocolate is lumpy, pass through a sieve). Let stand until set, about 2 hours, or refrigerate for 1 hour. Serve with whipped cream, if desired.
DARK CHOCOLATE GANACHE TART
This is a melt-in-your mouth, decadent chocolate ganache tart that I make for special dinner parties. It's easy and quick to make. Friends and family love it! Delicious on its own, or served with a dollop of sweetened whipped cream and a drizzle of caramel sauce. It's best if you use Belgian chocolate.
Provided by Loll
Categories Desserts Pies Tarts
Time 3h25m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine pecans, brown sugar, and flour in a small bowl. Cut in butter using a pastry blender or 2 knives until pea-size crumbs form. Press mixture into the bottom and sides of a 9-inch tart pan with a removable bottom.
- Bake crust in the preheated oven until golden brown, 8 to 10 minutes. Let cool completely on a wire rack, about 30 minutes.
- While crust cools, place chocolate in a glass bowl. Set aside. Pour heavy cream into a small saucepan over medium heat; cook until edges of cream just begin to bubble, but do not boil. Pour hot cream over chocolate and whisk until chocolate is melted and incorporated into cream. Let filling cool for 20 minutes.
- Pour filling into cooled crust. Chill torte in the refrigerator for 2 hours. Remove sides of pan prior to cutting.
Nutrition Facts : Calories 287.4 calories, Carbohydrate 25 g, Cholesterol 34.8 mg, Fat 21.7 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 9.8 g, Sodium 35.5 mg, Sugar 9.3 g
More about "mendiant tart with dark chocolate ganache recipes"
THE BEST MINT CHOCOLATE GANACHE RECIPE - ALL SHE COOKS
From allshecooks.com
CHOCOLATE GANACHE TART RECIPE | BON APPéTIT
From bonappetit.com
DARK CHOCOLATE GANACHE TART - SIMPLE, SASSY AND …
From simplesassyscrumptious.com
RECIPE FOR DARK CHOCOLATE GANACHE TART WITH A PRETZEL …
From eatsomethingsexy.com
CHOCOLATE DELIGHT MENDIANT TART - PERFECTLY PROVENCE
From perfectlyprovence.co
Cuisine French, ProvencalCategory DessertServings 6Total Time 2 hrs 50 mins
DARK CHOCOLATE GANACHE TART - DELICIOUSLY RICH! - PIMP MY …
From pimpmyrecipe.com
NO BAKE DARK CHOCOLATE TART - BEYOND THE BUTTER
From beyondthebutter.com
DARK & MILK CHOCOALTE GANACHE RECIPE BY SUSAN TRIANOS
From learntocake.com
CHOCOLATE GANACHE TART RECIPE | REAL SIMPLE
From realsimple.com
DARK CHOCOLATE GANACHE TART - JAMES & EVERETT
From jamesandeverett.com
THE MOST AMAZING SALTED DARK CHOCOLATE TART - GIMME SOME OVEN
From gimmesomeoven.com
SALTED DARK CHOCOLATE TART - BUCKETS OF YUM
From bucketsofyum.com
CHOCOLATE DELIGHT MENDIANT TART - PERFECTLY PROVENCE | RECIPE ...
From pinterest.ca
DARK CHOCOLATE GANACHE TART - CRAVINGS JOURNAL
From cravingsjournal.com
DARK CHOCOLATE GANACHE TART - WILLIAMS-SONOMA TASTE
From blog.williams-sonoma.com
MENDIANT TART WITH DARK CHOCOLATE GANACHE RECIPE
From pinterest.com
HOLIDAY DARK CHOCOLATE GANACHE TART - EMILY LAURAE
From emilylaurae.com
DARK CHOCOLATE TART - LIV FOR CAKE
From livforcake.com
CHOCOLATE TART (SIMPLE GANACHE TART) - THE FLAVOR BENDER
From theflavorbender.com
DARK CHOCOLATE GANACHE TARTLETS - SHADES OF CINNAMON
From shadesofcinnamon.com
10 MINUTE DARK CHOCOLATE GANACHE MINI TARTS - COOKINGWJULIE
From cookingwjulie.com
CLEMENTINE AND DARK CHOCOLATE GANACHE TART — CHOCOLATS FAVORIS
From chocolatsfavoris.com
DARK CHOCOLATE GANACHE TART WITH TOASTED MERINGUE
From sochatti.com
DARK CHOCOLATE MINT TART | FOODTALK - FOODTALKDAILY.COM
From foodtalkdaily.com
DARK CHOCOLATE GANACHE TART WITH STRAWBERRIES | ITS YUMMI
From itsyummi.com
DARK CHOCOLATE GANACHE TART - ONE HOT OVEN
From onehotoven.com
FRENCH CHOCOLATE GANACHE TART - A BAKING JOURNEY
From abakingjourney.com
DARK CHOCOLATE GANACHE TART - WILLIAMS SONOMA
From williams-sonoma.com
RECIPE: ANEESH POPAT’S ULTIMATE CHOCOLATE TART - THE …
From the-chocolatier.co.uk
DARK CHOCOLATE GANACHE - AN ESSENTIAL RECIPE - BAKING SENSE®
From baking-sense.com
FRENCH MENDIANT, THE CHRISTMAS CHOCOLATE BARK – BON APPéT'EAT
From bonappeteat.ca
BENOIT CASTEL S FRENCH MENDIANT TART (CHOCOLATE AND NUTS)
From cuisinedaubery.com
SALTED CARAMEL CHOCOLATE GANACHE TART (VEGAN + GF)
From minimalistbaker.com
DARK CHOCOLATE GANACHE TART - RECIPE - BEANILLA
From beanilla.com
RICH DARK CHOCOLATE OREO TART - INTHEMIDNIGHTKITCHEN
From inthemidnightkitchen.com
DARK CHOCOLATE GANACHE TART - GIANGI'S KITCHEN
From giangiskitchen.com
DARK CHOCOLATE GANACHE RECIPE
From valrhona-chocolate.com
MENDIANT TART WITH DARK CHOCOLATE GANACHE - DINING AND COOKING
From diningandcooking.com
DARK CHOCOLATE TART - TRADITIONAL ITALIAN RECIPES - MARCELLINA IN …
From marcellinaincucina.com
CHOCOLATE GANACHE TART - PASTRY & BEYOND
From pastryandbeyond.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love