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Home / Dark Chocolate Ganache Tart

Dark Chocolate Ganache Tart

Dark Chocolate Ganache Tart

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Beginner

  • Components Of Recipe
  • Sablee Dough
  • Dark Chocolate Ganache

Sablee Dough

120g (4.2oz)
2g (0.1oz)
90g (3.2oz)
30g (1.1oz)
50g (1.8oz)
10g (0.4oz)
5g (0.2oz)
60g (2.1oz)
175g (6.2oz)

* can be replaced with

Method of Preparation

  1. In a food processor, blend together the butter, salt, powdered sugar and almond flour.
  2. Add the egg, and , blending until incorporated.
  3. Add the first dosage of flour and blend until incorporated.
  4. Add the last dosage of flour and blend until incorporated.
  5. Wrap and refrigerate for 1 hour.
  6. Roll out and line the tart shell.
  7. Bake at 160°C/320°F until golden brown and allow to cool completely before using in final assembly.

Dark Chocolate Ganache

474g (16.7oz)
48g (1.7oz)
350g (12.3oz)

Method of Preparation

  1. Combine the heavy cream and the glucose syrup and bring to a boil.
  2. Put into a food processor and pour the hot liquid over the chocolate.
  3. Process until completely smooth and homogenous.
  4. Immediately pour in the pre-baked tart shell and allow to cool completely inside the tart.
  5. Once the ganache has set it is ready to be served.
Notes to Consider: To create Milk Chocolate Ganache, simply replace PreGel Cacao Essenziale™ Tanzaka 72% (Fine Dark Chocolate Couverture) with PreGel Cacao Essenziale™ Azima 44% (Fine Milk Chocolate Couverture).

Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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