Chocolate ganache made with an easy shortcrust pastry tart shell filled with silky smooth dark chocolate ganache,a sprinkling of sea salt flakes and topped with season fresh cherries, and guess what its made it 15 minutes!!!
“Strength is the capacity to break a Hershey bar into four pieces with your bare hands – and then eat just one of the pieces.”
I have never hidden the fact that I don’t have that kind of strength. Yes, I may not cry at the drop of a hat (unless its a nice touching movie, in which case be ready for the waterworks), I am a confident, independent girl (fine..woman!!) who is used to doing things her way for over a decade now, I dont suck upto anyone and I don’t get bullied by anyone. So yes, people do say I am a strong person ..but when it comes to chocolate i have no idea where all that so called strength vanishes!! I try to be strong..I try so hard not to give in, but then just look at it…. I mean can you stop ???
You can??? Well hallelujah!! You have Super Human strength!! 😛
I, on the other hand turn into a puddle of drool the second I see dark chocolate..And when it comes in the form of delicious silken ganache, ah.. what strength!! Who cares about being strong when one can just indulge in this!! Or in these Nutella Hand pies!! http://lapetitchef.in/2015/05/nutella-hand-pies-with-a-bonus-recipe-of-perfect-shortcrust-pastry.html
My weakness for chocolate is sooo well known in my circle that P simply gets me a box of Godiva or Lindt..and I am back to being putty in his hand..once I have finished the box of course 😛 And my friends invariably bring back boxes of chocolate for me from their trips abroad. Birthdays gifts are premium chocolate slabs …so on and so forth.
So anyways ,this tart made me so so happy. “Happiness. Simple as a glass of chocolate or tortuous as the heart. Bitter. Sweet. Alive.” – thats exactly what this tart felt like. Simple. Sweet. Bitter. Alive.
The shortcrust pastry takes a mere 15 minutes!!! And the ganache can be pulled off in the time the tart shells are baking.. After that it is the REALLY tough phase of letting it all set.. for 3 hours!! Yes, You heard it right. 6 ingredients and 15 minutes is all you need to make these..then pray to Apollo to give you extra ordinary strength coz you will need to wait for atleast 2.5 hours before u eat them . Also try not to keep sticking your head in the fridge every 10 mins. It doesn’t help with the setting process and will simply make the 3 hrs seems like a day and a half!!
I just added a sprinkling of sea salt on top of the ganache coz I am IN LOVE with desserts that have layered flavors..
Talking of things that go well with chocolate…have you tried Espresso Pannacotta yet??http://lapetitchef.in/2015/02/espresso-pannacota-with-chocolate-ganache.html .It will change your world.. And who doesn’t LOVE Salted Caramel??? Here’s my molten lava cake with salted caramel .. IRRESISTIBLE. http://lapetitchef.in/2015/02/chocolate-lava-cake-with-a-salted-caramel-surprise.html.
The bitter sweet chocolate in the buttery shortcrust tart shells are quite well balanced without it being sickly sweet. But the little sprinkling of sea salt really helps bring out the richness of dessert and makes it so much more appealing , especially to the adults. (I did leave a couple without salt for baby D, but for P and me, the salted chocolate tarts won the votes. Add a few fresh cherries and you have a delicious pretty dessert on your hands that you can make in a jiffy, serve to guest, make ahead for parties (keeps really well for 2 days in the fridge and frozen for almost two weeks) or simple indulge in it when all you need is something sweet ..and you know nothing works like chocolate.
“Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain.”
I am bringing these delicious tarts as a hosts favor to our brand new link party Saucy Saturdays which starts today at 7pm IST or 8 am EST. I have teamed up with three other fabulous bloggers and started something new and exciting.I really hope you will join us there at the party and help me make it one fun and exciting event!!
Loads of love..
and here’s to new things!!
- For the CRUST:
- ¾ cup butter, room temperature
- ¾ cup light brown sugar
- 1½ cups flour
- For the GANACHE:
- 1 cup heavy cream
- 12 oz (1 ½ cups) dark premium quality chocolate
- Sea salt - Maldon flakes work really well.
- Fresh cherries
- For the CRUST:
- Heat oven to 350 degrees F or 180 C.
- Set a removable bottom tart pan over a baking sheet; set aside.
- In a large bowl, beat butter and sugar until just combined. Gradually add flour and continue to mix until a ball of soft dough begins to form.
- Evenly press dough into the bottom and up sides of the tart pan.
- Bake for 12 to 15 minutes or until lightly golden. Allow crust to cool in pan while the ganache is prepared.
- For the GANACHE:
- In a saucepan, heat heavy cream just to a boil. Remove from heat. Add chocolate pieces chopped finely and whisk until all chocolate pieces have melted.
- Pour chocolate ganache into cooled crust and chill in refrigerator for a minimum of 2.5 hours or until set.
- When set, sprinkle seasalt flakes over the top.
- Top with fresh cherries. Serve.
- Bon appetit`!
Feel free to leave out the salt, but i highly recommend it.
You can make this is in a 9 inch tart pan too.
Shortbread crust recipe adapted from Cookies and Cups.