Strawberry Dark Chocolate Ganache Tart
Sweet pastry filled with a luxurious dark chocolate ganache and strawberry jam.
Equipment
- One large round pastry shell or 6 mini shells
- A rolling pin
- Baking beans or rice
- Oven
- Saucepan
- Whisk
- Spatula
Ingredients
- 1 batch sweet pastry (https://pinkhairedpastrychef.com/simple-buttery-sweet-pastry-recipe/)
Chocolate Filling
- 400 grams high quality dark chocolate chips or roughly chopped
- 300 ml cream
- 1 tsp sea salt
- 100 grams strawberry jam high quality
Instructions
Pastry Instructions
- Rest the pastry for at least 30 minutes in a chilled area, ideally the fridge.
- Preheat the oven to 170°c (340°f) or 160°c (320°f) for fan assisted.
- When the pastry has chilled, very lightly sprinkle a little bit of flour on to a clean surface. Roll out the pastry to your desired size, making sure to roll it out 5-10 cm larger than the base to accommodate the sides. Carefully place the pastry into the shells, making sure to pay close attention to the bottom corners as you fit it in.
- Run a small knife around the edge of the pastry shell, on the outside to trim off any excess pastry. Place a piece of parchment paper on top of the pastry and add in dried beans or rice.
- Bake the pastry for 20-25 minutes or until the sides have turned golden brown and the base is fully cooked and starting to brown. Remove the pastry from the oven, take off the parchment paper and beans.
- Let the pastry cool before making the chocolate filling.
Chocolate Filling
- Spread the jam evenly over the cooled tart shell.
- Heat the cream in a saucepan on a low heat. Allow the cream to come just up to a parboil and immediately take off the heat.
- Pour the hot cream over the dark chocolate chips, let it sit for a minute and then slowly whisk until the chocolate has fully melted and has made a shiny ganache.
- Pour the ganache into the cooled tart shell and chill for at least 4 hours before cutting into.