Sweet pastry crust filled with a dark chocolate ganache, and topped with whipped milk and white chocolate ganaches.Recipes for 7 Ø 4 inch / 10 cm individual tarts ; or a Ø 8.5 inch / 22 cm tart, plus two individual ones.
Keyword: Chocolate ganache, Chocolate tart
Whipped white chocolate ganache
½cupwhite chocolate chips(90 g)
1 ½cupswhipping cream(370 ml)
Whipped milk chocolate ganache
½cupmilk chocolate chips(90 g)
1cup+ 1 tbsp whipping cream(195 ml)
Sweet pastry crust
⅓cup+ 1 tbsp granulated sugar(100 g)
⅔cupbutter - room temperature(150 g)
½cupalmond flour(50 g)
1 ⅔cupsall-purpose flour(250 g)
Dark chocolate ganache
1 ½cups+ 2 tbsp semi sweet chocolate chips(330 g)
1 ⅓cupswhipping cream(330 ml)
chocolate shavings, curls
The day before
Prepare the white and the milk chocolate ganaches (same process) :Bring the cream to a boil and pour over the chocolate chips. Mix with a hand blender until smooth and shiny, place a plastic wrap directly on the surface of the ganache, and refrigerate overnight.
Make the pie crust : Cream the butter with the sugar. Mix in the almond flour with the salt. Add the egg, and lastly, the flour. Stop mixing when the flour is incorporated to the rest of the ingredients, do not over mix.Wrap the dough in plastic wrap and refrigerate for at least an hour.Take the dough out of the fridge 15 to 30 minutes before rolling it out.Roll the dough out on a lightly floured surface, and cut into circles (a few inches larger than the pans), before pressing each of them into the tart pans. Use a knife to cut out the excess of dough, and prick the bottom with a fork. Refrigerate for 30 minutes.Preheat the oven to 335°F - 170°C, and bake the tart crusts for 25 to 30 minutes. Unmold when still warm, and allow to cool down completely. Store in an airtight container or in your turned off oven (make sure it has completely cooled down) until the next day.
The day of
Make the dark chocolate ganache : Bring the cream to a boil, pour over the semi-sweet chocolate chips, and mix with a hand blender.Pour in the pie crust, and refrigerate for an hour or two, until set.
Whip the milk and white chocolate ganaches (one at a time), to medium peaks, with a whisk. Do not over mix or it will split.Place each ganache in a piping bag with the tip of your choice, and pipe some rosettes on top of the dark chocolate ganache.
Sprinkle with chocolate shavings / curls, or dust with cocoa powder.
These tarts keep well in an airtight container, in the fridge, for up to 3 days.
There is no need to grease the pie pans: as the dough is very buttery, it will be very easy to unmold.
If you want to turn these triple chocolate tarts into a cute Easter dessert:
Before pouring the dark chocolate ganache, put some roughly chopped mini eggs on the pie crust. It is a nice surprise when you eat the tart, and discover some hidden goodies!
Use the white chocolate ganache to make a bunny’s body, and the milk chocolate one for its tail and face. Then place two cocoa nibs for the eyes, and two roasted sliced almonds for the ears.
Put some raspberries around the bunny, or replace them with mini eggs, a mix of red berries, or edible flowers for example.
There are many ingredients you can use to customize your desserts for a special occasion : marshmallows, candies, chocolate curls / chips, dried fruits, nuts, pretzel sticks, etc.