Chocolate Ganache and Creme Patissiere Tart

August 05, 2017

Chocolate Ganache and Creme Patissiere Tart

Hello there!
This is a tart that looks and tastes delicious but is easier to make than it appears. Making your own pastry and creme patissiere takes a little extra time but is definitely worth the effort. This tart has crisp thin pastry with a layer of rich chocolate ganache in the base, topped with a silky creme patissiere custard and fresh raspberries. A lovely tart to make if you have friends or family round for dinner. Enjoy!

The Recipe: Chocolate Ganache and Creme Patissiere Tart

For the pastry:

250g plain flour
70g icing sugar
125g unsalted butter
2 egg yolks

For the chocolate ganache:

200g dark chocolate (either 54% or 72% cocoa depending on your taste)
300ml double cream

For the creme patissiere:

4 egg yolks
60g caster sugar
25g plain flour
2 tsp cornflour
280ml milk
1 tsp vanilla extract
Large handful fresh raspberries

To make the pastry, in a bowl sieve the flour and icing sugar together and then rub the butter in until it resembles fine breadcrumbs. Mix in the egg yolks and mix until it comes together to form a ball. If it is a little dry add a few tablespoons of water. Wrap the dough in clingfilm and put in the fridge to chill for about 30 minutes.

Preheat the oven to 180C/Gas Mark 4 and roll out the pastry until about the thickness of a £1 coin. Line a 23cm tart tin, press the base with a folk and line with grease-proof paper and baking beans (or rice). Place in the preheated oven for 10 minutes and then remove the grease-proof paper and beans. Return to the oven for a further 10-15 minutes until the case is completely cooked.

While the pastry case is cooling make the ganache by heating the cream in a saucepan until just boiling and pour it over the chocolate that has been chopped and placed in a bowl. Leave for a minute or so then stir to form the shiny ganache. Place the ganache into the base on the tart when cooled and put in the fridge so it can set.

While the ganache is setting in the tart case make the creme patissaire. Beat the egg yolks and sugar until pale and slightly thickened then whisk in the flours. In a saucepan, heat the milk until it is starting to boil and whisk it into the egg mix. Put the whole mixture back into the pan and whisk until thick and boiling. Take off the heat, stir in the vanilla extract and spoon over the ganache when slightly set, decorate with raspberries and place back in the fridge to set until ready to be served.