Equipment
* optional
Ingredients
Cocoa Pâte Sablée (Pastry)
- 150 g all-purpose flour
- 30 g unsweetened cocoa powder
- 50 g icing sugar
- 100 g unsalted butter, cold and cubed
- 1 egg yolk
- 15 ml cold water
Tia Maria Ganache
- 300 g dark chocolate (70% cocoa), finely chopped
- 300 ml heavy cream
- 45 ml tia maria
- 30 g unsalted butter, room temperature
- 1 g sea salt
Nutrition (per serving)
Method
Place flour, cocoa powder, icing sugar, and cold cubed butter into a food processor. Pulse until the mixture resembles fine breadcrumbs.
Add the egg yolk and pulse again until the dough just starts to clump together. If it looks too dry, add cold water one teaspoon at a time. Do not overwork.
Turn dough out onto a surface, gently bring together into a disc, wrap in plastic, and chill in the refrigerator for at least 30 minutes.
Roll the chilled dough out between two sheets of parchment paper to a 3mm thickness. Line the tart tin, pressing gently into the fluted edges. Prick the base with a fork and chill again for 30 minutes.
Preheat oven to 180°C/350°F. Line the pastry shell with crumpled parchment paper and fill with baking beans. Blind bake for 15 minutes.
Remove the paper and beans. Return the tart shell to the oven for another 10-12 minutes until the base is sandy and dry to the touch. Let cool completely.
Place the finely chopped dark chocolate in a heat-proof bowl. Heat the heavy cream in a saucepan until it just begins to simmer (do not boil vigorously).
Pour the hot cream over the chocolate. Let it sit undisturbed for 1 minute, then using a spatula, stir in small circles from the center outwards to create a glossy emulsion. Avoid whisking air into the mixture.
Stir in the room temperature butter, Tia Maria, and sea salt until smooth and glossy.
Pour the ganache into the cooled tart shell. Gently tap the tin on the counter to level the surface and remove any trapped air bubbles.
Refrigerate for at least 4 hours until the filling is set but still yielding. Remove from fridge 20 minutes before serving for the best texture.
Chef's Notes
- For the pâte sablée, ensure your butter and water are very cold. This helps create a flaky crust that melts in your mouth.
- When making the ganache, do not overheat the cream. Scalding is sufficient. Pouring hot cream onto chocolate too quickly can cause the ganache to split.
- Using high-quality couverture chocolate is crucial for the ganache. The flavor of the chocolate is dominant, so choose one you enjoy eating on its own.
- Allow the ganache to set properly in the refrigerator. If you try to serve it too soon, it will be too soft and won't hold its shape.
- For an extra touch of elegance, consider garnishing the tart with a dusting of cocoa powder, chocolate shavings, or a few fresh berries just before serving.
Storage
Refrigerator: 4 days — Store in an airtight container to prevent absorbing fridge odors. Best removed 20 minutes before serving.
Freezer: 1 month — Texture of ganache may change slightly upon thawing.
