triple chocolate tart

I have a surprise for you today – this gorgeous triple chocolate tart is brought to us from the lovely Roxana of Roxana’s Home Baking! When I’m not busy baking, I find myself craving one of her creations, which include delectable desserts and beautiful breads. Topped with Belgian chocolate seashells, this is a tart after my own heart – in fact, it looks straight out of Chocolat!

Hello! For those of you not familiar with me, I’m Roxana, the baker behind Roxana’s Home Baking, a place where my passion for baking is led by my sweet tooth cravings. I love anything chocolate; the more the merrier. I’m hosting a monthly chocolate party, I’m pretty sure you’re familiar with that since Laura is bringing a sweet treat each month that makes us all crave it instantly.

In addition to making chocolate treats, I also love baking my own bread. From simple dinner rolls to challah or brioche, I’m a breadaholic at heart.

When Laura asked me to guest post for her I was so excited. Her blog was love at first sight and countless times I had to wipe my keyboard clean after reading it. I knew I had to bring a sweet that fits the “tutti dolci’ theme and what better than a triple chocolate tart?

I took a simple chocolate tart and added as much chocolate to it as I could. Although I’m pretty sure I could have made it even a quadruple chocolate tart but there’s something about quadruple that doesn’t sound well near chocolate, so let’s stay with triple.

I’ve added some cocoa powder to the crust. After baking and cooling it I filled it with silky chocolate ganache and topped with Belgian chocolate seashells which, if you ask me, are the best chocolate candy in the whole wide world.

For the ganache I’ve used bittersweet chocolate which complemented very well with the sweet seashells, but you can also use semi-sweet chocolate, top it with chocolate shavings or even dust it with some cocoa powder.

Triple Chocolate Tart
Ingredients
*for the crust
3/4 cup (90 grams) all-purpose flour
1/4 cup (55 grams) diced cold butter
1 Tbsp (5 grams) unsweetened cocoa powder
1 Tbsp granulated sugar
1 egg yolk
2-4 tsp water

*for the filling
7 oz (200 grams) bittersweet or semisweet chocolate finely chopped
1 cup (240 ml) heavy whipping cream
2 Tbsp (28 grams) salted butter

* for decorations
Belgian chocolate seashells
chocolate shavings
cocoa powder

Directions

In a food processor add all the crust ingredients, except the water and pulse a few times until it resembles fine breadcrumbs. Add 2 tsp. of water and pulse again. Add few more drops of water and pulse. Keep adding water until the dough forms a ball.

Take out the dough and roll it in a rectangle, long and wide enough to cover the bottom of a 12×4-inch baking pan. Place the pan in the fridge and chill for 30 minutes. In the meantime, heat the oven to 375°F.

When the oven reaches the desired temperature, cover the tart crust with parchment paper and fill with baking beans. Bake for 15 minutes, remove the parchment paper with the beans and bake for 5 more minutes. Let cool completely.

When the tart crust is cold, make the ganache. Place chopped chocolate in a medium bowl. In a heavy bottom sauce pan pour the heavy cream and bring to a boil. Pour over the chopped chocolate and add the butter. Stir well until combined and silky. Optional: you can pour the cream, chocolate and butter in a heatproof bowl and make the ganache au bain marie.

Pour the ganache into the prepared crust and refrigerate for 1-2 hours. Take it out and decorate as you please. Refrigerate for one more hour. Serve at room temperature.

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Thank you Laura for having me on your beautiful blog and allowing me to share this chocolate tart recipe with your wonderful readers. It’s been my pleasure and I hope I see you soon on Roxana’s Home Baking. You can also find me on Google+, Facebook and Pinterest. Happy baking!

Tagged as: Chocolate, Ganache