FOOD: Orange and Chocolate Ganache Tart

A deliciously decadent Chocolate Ganache Tarte with an almond and orange crust.

Warning: Guard your slice.

Ingredients:

Almond and Orange Crust:

  • 100g ground almonds
  • 200g flour
  • 70g sugar
  • 1 tbs of vanilla sugar
  • a pinch of cinnamon
  • zest of one orange
  • 1 egg
  • 200 cold butter cut into small pieces

Orange Jelly:

This is a deliciously tangy Orange jelly, but if you feel like cutting out an extra step you can substitute it with something store bought. Just be sure it meshes well with the Almond and Orange crust and is nice and tart to cut through the chocolate (any citrus marmalade or a lemon curd).

  • juice of 2 oranges
  • 4 Tbs of sugar

Chocolate Ganche Filling:

  • 260 grams of dark chocolate (I think 70% works the best, but if you must, don’t go any lower than 50%)
  • 3/4 cup of heavy cream

How?:

For the Crust:

  1. Toast the ground almonds in a pan (without any additional fat) until light to darker brown, making sure to continuously stir so as not to burn the almonds. Set aside to cool.
  2. Pour flour, sugar, almonds, zest, vanilla, and cinnamon into a bowl. Add the egg and chopped butter.
  3. At this point I use those priceless kitchen tools called hands to mix everything into a uniform dough. You do not want to over knead the dough but you also do not want large clumps of butter in the dough. A happy medium will do.
  4. Cover the dough in plastic wrap and set in the fridge to cool for about 5 minutes. In the meantime preheat oven to 180 Celsius or 350 Fahrenheit (Convection).
  5. Roll out the dough and line a tart pan (like a pie dish with removable base). Take a fork and gently poke a few rows of holes into the dough without penetrating it fully. Place a sheet of aluminum foil over the dough (making sure to cover the edges too, otherwise they might burn later) and fill the aluminum covered pan with pie weights (clean little rocks or dried beans work just as well- this whole process is called “blind baking” and lets us make delicious tarts that have crispy crusts and creamy non-bake fillings)
  6. Blind bake for about 30 minutes or until lightly browned.

For the Orange Jam:

  1. While the crust is baking dissolve the 4 Tbs of sugar and the orange juice in a pan on medium heat. Take this off the stove once it starts boiling. Once the crust is finished, remove the aluminum and fill the tart crust with the orange jam.

For the Chocolate Ganache:

  1. Melt the chocolate in a double boiler or in a pot on a very low flame, stirring continuously so that it doesn’t burn. Also make sure that no water gets into the melting chocolate, otherwise the fat of the chocolate and cream can’t combine later and you are left with something disastrously chunky rather than lusciously creamy.
  2. While the chocolate is melting, bring the cream to a simmer.
  3. Once the cream has begun to simmer, slowly add it to the melted chocolate while mixing everything together with a whisk or on a low speed ( otherwise I can guarantee you splatters).
  4. When everything is well combined it should have a thick but fluid consistency and shiny dark color. Pour this into the baked crust, on top of the layer of jam and set aside to cool, about an hour. Do not put it into the fridge- when the chocolate ganache cools in the fridge it looses its glossy color and might even look kind of patchy.

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