Recipe courtesy of Benjamin Griffon, Espresso Café
This dessert uses few ingredients, so quality of the chocolate and attention to detail really matter on this recipe. You can always jazz up this dessert with decorations like edible gold foil or chocolate truffle shavings!
175 g unsalted butter
100 g icing sugar
1 egg, lightly beaten
Dash of vanilla extract
250 g flour
450 g milk chocolate (40%)
1¼ cup (300 g) heavy whipping cream
3 Tbs + 1 tsp (50 g) honey
- In a mixer using the paddle attachment, cream butter. Once soft, add icing sugar. Mix on minimum speed until combined.
- Add egg (make sure it’s at room temperature) and gently mix. Add a touch of vanilla and mix.
- Turn mixer off, and add flour. On minimum speed, mix until just combined. Tip: Do not overwork dough or it will become tough. Wrap and place in fridge for at least an hour.
- Roll dough with some flour on a cold countertop down to 2 mm. Line mould or tart ring.
- Preheat oven to 325º F. Blind bake (bake without filling) tart shell for about eight minutes, or until golden brown. Let cool to room temperature.
- To prepare the ganache, melt the chocolate. In a separate pot, heat up cream and honey together.
- Add half the cream mixture to chocolate. Mix gently with a spatula (be careful, you don’t want air bubbles in the ganache). Add the rest of the cream and mix. Tip: If ganache is not perfectly smooth or breaks, use an immersion blender to blend it back together.
- Pour ganache into tart shell. Cool tart in the fridge for two hours or until ganache sets. Top with whipped cream.
Note: it is important to let the pastry (or pâte sucrée) chill for at least an hour, but you can also make it a few days in advance and keep it in the fridge or freezer. Spread out the work and make each day a little easier!