Baked Ganache Tart


Tart Dough Method
  • Mix the flour, salt and sugar. 
  • Add the butter to form a coarse texture. 
  • Add the eggs and yolks. 
  • Mix till it forms a dough. 
  • Chill it in 12oz round disks. 
  • After it has chilled for 1 hour roll it out and line the tart pan. 
  • Bake at 375°F for 25-30 minutes or till it is golden brown.

Ganache Filling Method
  • Simmer the heavy cream and the glucose. 
  • Pour it over the Belcolade Noir Supreme. 
  • Mix well. 
  • Add the eggs and yolks and mix well. 
  • Pipe some Deli Dulce de Leche on the bottom of the baked tart shell. 
  • Pour the ganache in the shell and bake it at 220°F for 30-40 minutes or until set.
  • Let the tart cool at room temperature and then chill it.

Chantilly Method
  • Bring the heavy cream to a boil. 
  • Pour it over the Belcolade Amber Chocolate. 
  • Mix well. 
  • Chill it over night. 
  • The next day whip it up. 
  • Decorate the chilled tart with the chantilly as desired.

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