Chocolate Ganache Tart Recipe By Lal Majid

Chocolate Ganache Tart recipe by Lal Majid. This delightful Latest recipe of Chocolate Ganache Tart can be ready in approximately 3.0 Minutes and good to serve around 2-4 People. Follow all the steps recommended by Chef to get a perfect dish.

Person

Time

0:20 - 0:10

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Views

3069

Rating

Submited by

Qasima from Dera Ghazi Khan

Ingredients

240 gram sablee
22 grams light corn syrup or glucose
68 grams butter
172 gramssemisweet chocolate
188 ml heavy cream
Chocolate curls for finishing
For crème Chantilly
200 ml heavy cream
35 grams confectioners’ sugar
¼ tsp vanilla extract

Method

Roll out the dough into a circle approx. 10 in wide by 1/8 in thick.
Line a tart pan with the dough and place in refrigerator to chill.
Blind bake a tart shell at 350 F until lightly browned.
If desired brush the blind baked shell with melted chocolate or cocoa butter before filling to prevent the crust from being soggy.
Set aside to cool.
In a bowl add glucose and butter to the chopped chocolate.
Boil the cream and pour it over chocolate mixture.
Gently stir the mixture until it is fully combined, smooth and without air bubbles.
Keep the chocolate mixture off cold surfaces when combining it with the cream.
10. Pour the ganache into cooled tart shell; allow the ganache to set up at room temperature.

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