Chocolate Ganache Tart with Plum Sauce and Salted Caramel Whipped Cream

October 31, 2019 Published by Dina



Tart pastry:

1 2/3 cups flour
1/4 cup powdered sugar
1/2 cup cold butter, cut into small cubes (I put it in the freezer for 20 minutes).
2 egg yolks

Place flour and sugar in the food processor and pulse to mix.
Add the cold butter and pulse until the dough forms crumbs.
Add the egg yolks and process until mixed in.
If necessary add a tablespoon of water or so.
Don’t wait until the whole dough is fully mixed.

Remove from the processor onto a lightly floured counter.

Press it together with your hands into a disk, wrap with plastic and refrigerate for one hour.

When ready, remove pastry from the refrigerator and roll into a 10″ circle.

Using the rolling pin lift the pastry onto an 8″ fluted tart pan with removable bottom. Press the side gently and then roll the rolling pin over the top to trim excess dough.

Prick the dough with a fork all over the bottom, then place a round piece of parchment over the dough. Fill with beans or baking stones.

Bake in 375F oven for about 25 minutes, then remove the paper and stones and return to oven and cook until the shell is golden, about 8-10 minutes.

Remove and cool completely.

Chocolate ganache filling:

3/4 cup cream
2 Tablespoons butter
1 1/2 cups chopped dark chocolate (about 5 oz).

Bring cream and butter to a simmer.

Add the chopped chocolate and stir until it melts. You can do it over very low heat or off the heat.

Cool slightly.

Plum sauce:

2 cups chopped plums
1/4 cup water
2 tablespoons sugar
1 tablespoon dessert or ice wine

Combine ingredients in a small saucepan and cook over medium heat until sugar dissolves and plums break down. Don’t let the mixture dry so watch it and add water by the spoon as needed. If there is too much liquid let it cook and evaporate to the consistency you like. It should be thick but still runny consistency.

Salted caramel whipped cream:

1 cup whipping cream
1 tablespoon caramel sauce
Maldon salt flakes

Whip the cream together with the caramel until nice and fluffy.

Sprinkle with salt when serving.

Assembling the tart:

Pour the cooled chocolate ganache into the cooled tart shell and refrigerate until set.

To serve, whip a cup of cream with a tablespoon of sugar and a teaspoon of vanilla.

Serve with the plum sauce.




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