This Dark Chocolate Tart is fancy enough to impress but quick and easy enough to make any time for that very special someone.
Prep Time 45mins
Cook Time 25mins
Total Time 1hr10mins
Author Hostess At Heart
3/4cupall-purpose flourplus 2 tablespoons and additional for dusting work surface
1tbspwhite granulated sugar
6tbspcold unsalted buttercut into small pieces
1tbspwaterplus 1 tablespoon if needed
8ozDark Chocolate Barcut into small pieces - I used Bittersweet Chocolate
Coarsely ground pecans in a food processor. You don't want large pieces but you don't want butter either.
Add 3/4 cup flour, salt, and sugar and pulse until combined. Add cold butter and pulse until crumbly.
Add water 1 tablespoon at a time pulsing until mixture forms a ball. Remove the dough and form into a disc. Cover with plastic wrap and refrigerate at least 1 hour.
Preheat the oven to 350°F.
Lightly dust your work surface with flour. Remove the plastic wrap from the dough and break into 4 pieces. Smush two pieces together with the heel of your hand until just workable. Repeat with the third and fourth pieces. This will make the dough easier to work with and prevent cracking.
Dust a piece of waxed paper or parchment paper lightly with flour. Roll dough out into a 1/4" thick circle. Pick up the paper and flip it over into a 9-inch tart shell with a removable bottom. Press the dough into the pan and patch any uncovered areas with extra dough. Trim the top with a rolling pin so tart dough reaches the top but doesn't overhang the pan. Refrigerate the shell for 10 minutes. This will help firm up the dough so it doesn't slide down the edges while baking.
Remove from the refrigerator and pierce the shell several times with a fork. Place the tart pan on a baking sheet and bake 25 to 30 minutes or until golden brown. Allow to cool completely in the pan on a cooling rack.
Place the chopped chocolate into a medium-sized bowl.
Microwave the cream until it just starts to boil.
Pour hot cream over the chopped chocolate and stir with a heat-proof spatula into smooth. Stir in butter, stirring until incorporated.
Pour into the cooled tart shell. Refrigerate until chilled, approximately 1 hour.
Tart shell adapted from LeitesCulinaria.com Ganache adapted from The Cafe Sucre Farine.com
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.