DARK CHOCOLATE GANACHE TART WITH TOASTED MERINGUE

 
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Impress your friends and family with this extra special dessert!  


INGREDIENTS TART SHELL

  • ½ cup plus 1 tablespoon unsalted butter

  • 1/8 teaspoon kosher salt

  • ½ cup sugar

  • 1 egg

  • 1¾ cup all-purpose flour

INSTRUCTIONS FOR TART SHELL

Step 1. Cream the butter, salt, and sugar together in the bowl of an electric mixer with the paddle attachment on low speed until light and fluffy. Scrape down the sides of the bowl, add the egg, and then mix until well combined. Add the flour and mix on low speed until the dough forms a ball around the paddle attachment. 

Step 2. Turn out the dough onto a lightly floured work surface and form into a disk. Cover in plastic wrap; place in the refrigerator to chill for 1 hour. 

Step 3. Remove the dough from the refrigerator and place on a lightly floured work surface. If the dough is too stiff to work with, let it warm slightly while still covered with plastic wrap. Roll out the dough with a rolling pin to about ¼ inch thickness. Place into a 10- or 11-inch tart pan with removable bottom. Prick all over the bottom of the tart with a fork.

Step 4. Place in the refrigerator to chill the tart shell in the pan for 45 minutes. 

Step 5. Preheat oven to 325 degrees. Bake the tart shell until lightly golden (25-30 minutes). Remove from the oven and let cool completely while still in the tart pan. 

INGREDIENTS FOR SOCHATTI DARK CHOCOLATE GANACHE

  • 16 ounces SoChatti chocolate

  • 2 1/3 cup heavy whipping cream

  • ¼ cup (1/2 stick) unsalted butter, cut into pieces at room temperature

INSTRUCTIONS FOR SOCHATTI DARK CHOCOLATE GANACHE

Step 1. Place the SoChatti in a medium bowl. 

Step 2. In a medium saucepan, warm the whipping cream over low heat until small bubbles form around the edges. Pour the warm cream over the SoChatti; stir until smooth and fully combined.

Step 3. Add the butter cubes to the SoChatti mixture. Stir until the butter is melted. With an emulsion blender or whisk, combine the mixture until smooth. 

Step 4. Pour the SoChatti ganache into the completely cooled tart shell. Place into the refrigerator and chill until fully set (3-4 hours).

INGREDIENTS FOR TOASTED MERINGUE

  • 4 egg whites

  • 1 cup sugar

  • 1 pinch kosher salt

  • 1/8 teaspoon cream of tartar

INSTRUCTIONS FOR TOASTED MERINGUE

Step 1. Place the egg whites, sugar and salt into a heat-proof bowl. 

Step 2. Place the heat-proof bowl over a pot of simmering water. Using a handheld electric mixer, mix and cook the egg white mixture until warmed to 160 degrees.  

Step 3. Transfer the egg white mixture into the mixing bowl of an electric mixer and add the cream of tartar. With a whisk attachment, whisk until stiff peaks form. 

Step 4. Use a spoon or piping bag to spread meringue over the chilled tart. Gently torch the meringue with a kitchen torch before serving.

 

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