This dessert is a celebration of simplicity and sophistication, where every bite offers a symphony of textures and a burst of intense chocolate flavor.
The chocolate ganache is rich, velvety, smooth with a perfect balance of sweetness and depth.
Ingredients:
- 400 g dark chocolate
- 450 ml double cream
- 100 g sugar
- 80 g butter
- Zest of 1 orange
Ingredients for the tart dough:
- 300 g flour
- 100 g butter
- 80 g sugar
- 1 eggs
Procedure:
- Start by adding in a bowl flour, sugar, and small pieces of cold butter.
- Incorporate the butter in the flour. I used my hands, but a food processor can also use for this step. The texture of the mixture must be as wet sand and if it is squeezed it must hold its shape.
- Add our last ingredient for the dough, which are the eggs and mix well until you form a dough.
- With the help of a rolling pin roll the dough to a thickness of 0.5 cm and lay it in a tart form pressing the dough evenly on the wall of the form.
- Cut the excess dough with a serrated knife and with a fork poke holes in the dough. The porpoise of the holes is for the steam to escape during
- Place the dough in the fridge for 20 minutes then bake in the preheated oven for 20 minutes at 180 Celsius or until golden in colour.
- Next step is to make the chocolate ganache. To a saucepan add the double cream, sugar, salt, the orange zest and gently bring to a boil.
- In a bowl break the dark chocolate into medium size pieces then add the hot double cream over it, then wait for 3 to 4 minutes for the chocolate to melt.
- At the end add butter and with the help of a whisk start mixing until the cream and the butter are incorporated in the chocolate.
- Pour the mixture in the tart form and let it set in the fridge for 3 to 4 hours.
- Decorate with candid orange slices and enjoy with a cup of hot chocolate!
