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Chocolate Tart
A decadent chocolate tart with a cocoa sweet pastry crust and a silky ganache. The crust is rested, hand‑rolled and blind‑baked before being glazed with a glossy ganache. Perfect for fans of French pastry.
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Cost Breakdown
Critical Success Points
- • Cool the dough for 2 h before rolling.
- • Blind bake the tart shell for 15 min.
- • Achieve a smooth ganache by adding butter off the heat.
Safety Warnings
- • Be careful of burns from the hot cream.
- • Use gloves when handling the hot pan.
- • Do not let the chocolate burn while melting.
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