Cafe Fernando turns one

March 31st, 2007  | Category: Chocolate, Tarts and Pies

Chocolate Ganache Tart

It seems like yesterday… I was reading my friend’s blog… I clicked on a link and it brought me to another food blog. What I saw was out of this world. Then I discovered others. Once I started reading through these wonderfully crafted journals of food, there was no turning back.

It was a world I never knew existed. I knew nothing about CSS, photography, blogging or anything related. I read, researched, got a camera and read further… I wrote, shared and in turn heard back. I even baked professionally and sold my tarts, muffins and cookies at Harvey Nichols Istanbul. You did not leave me alone there, either. Quite a few Turkish readers visited the cafe and emptied the shelves.

So I would like to thank those who inspired me with their wonderful photos and writing and to those who supported me by leaving encouraging feedback and providing links to my blog showing their appreciation.

I baked an old favorite (and a once bestseller at Pure by Cuppa, Harvey Nichols) for the occasion: Chocolate Ganache Tart.

Chocolate Ganache Tart 2

This time around, I tried Dorie’s Sweet Tart Dough recipe (from her book Baking: From My Home to Yours), which turned out to be the best tart dough I have ever tasted.

Also, for those who are thinking about starting their own blog, I compiled a list of websites, blogs and books that will be helpful in saving you time and energy.

I learned a lot from these resources and hope you will, too.

First things first. If you are an aspiring food blogger, you must read Nicky’s “Foodblogging Do’s and Don’ts”.

And then:

Photography and Image editing

Design and CSS


  • Will Write for Food by Dianne Jacob – Complete guide to writing cookbooks, restaurant reviews, articles, memoir, fiction and more

Blogging in general, Search Engine Optimization, Increasing traffic, Making money



Makes one 9-inch tart

  • 1+1/2 cups all-purpose flour
  • 1/2 cup confectioners’ sugar
  • 1/4 tsp salt
  • 1 stick plus 1 tbsp (9 tbsp) unsalted butter, chilled and cubed
  • 1 large egg yolk
  • 12 ounces (330 gr) bittersweet chocolate, chopped
  • 1+1/4 cups heavy cream


  1. Preheat the oven to 375 F (190C) degrees.
  2. Pulse flour, sugar and salt in a food processor. Add butter and pulse until it resembles a coarse meal. Stir in the yolk and pulse again until the dough forms clumps and curds. Turn the dough out onto a work surface and very lightly and sparingly, knead just to incorporate dry ingredients.
  3. Butter a 9-inch fluted tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan. Freeze crust at least 30 minutes before baking.
  4. Bake blind for 25 minutes, remove the weight and bake for another 10 minutes. Let cool.
  5. Place chocolate in a large mixing bowl.
  6. In a small saucepan, bring cream to a boil. Pour hot cream, through a sieve, over chocolate. Stir until smooth and creamy in texture.
  7. Pour chocolate mixture into center of cooled tart shell (if chocolate is lumpy, pass through a sieve). Let stand until set, about 2 hours, or chill for 1 hour.
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  1. 1 - Patricia Scarpin on April 2nd, 2007

    Congratulations, Cenk!

    The tart looks wonderful – as usual, your food and photos are fantastic.

  2. 2 - leo on April 2nd, 2007

    hi cenk, that tart looks delectable. i wonder about all of those books, though: do they include european metric measurements as well, since i am not familiar with cups and what have you? and one more question: since you already baked once for a fairly prestigious establishment, why have you not taken that leap into the unknown and dedicated yourself wholeheartedly to the business of making food? by the way, i am contemplating such a move and i must confess, the worries attached to such a big change in my life are beginning to make me slightly sick, really……..take care.

  3. 3 - Cenk on April 2nd, 2007

    Hi Leo,
    Some of the books do have conversion charts at the back but if not you can always use online conversion tools. Since I have US measuring cups, I do not have any trouble with the recipes…
    You might want to check out Bea’s conversion page; it might be what you are looking for:
    As far as doing this professionally, I now know that baking for friends and professionally for a cafe are two very different things. The dedication you are talking about requires a lot of sacrifices and I guess I am not ready yet.

  4. 4 - bea at La tartine gourmande on April 2nd, 2007

    Happy Anniversary. To many more fun posts and cooking! This tart is a great way to celebrate the day!

  5. 5 - Cenk on April 2nd, 2007

    Thank you Bea!

  6. 6 - asya yusof on April 3rd, 2007

    tar cok guzel gozukuyor vaktim olursa denemek isterim ellerinize saglik..

  7. 7 - Ivonne on April 5th, 2007

    Happy Birthday to you and your blog, Cenk!!! It’s always a beautiful place to stop and visit.

  8. 8 - B5 on April 12th, 2007

    Looks wonderful…
    Actually that´s the only thing which I miss when I am out of Paris.
    Not kidding 😉

    ps: Happy Birthday!

  9. 9 - Tamami on May 7th, 2007

    The ‘Will write for Food’ book… meaning to get it myself… So I guess you rate it right?
    Anyway, good luck, & keep up with your excellent postings!

  10. 10 - Cenk on May 7th, 2007

    Tamami Thank you! It is a great book. I definitely recommend it.

  11. 11 - ayse on June 16th, 2007

    is heavy cream sıvı krema?? the ones by pınar in little milk packages?

  12. 12 - Cenk on June 17th, 2007

    Yes, Ayse. FYI – I prefer Tikvesli brand.

  13. 13 - Benazir on August 10th, 2016

    Can I use whipping cream fr ganache.i Cudnt find heavy cream in my area

  14. 14 - Cenk on August 12th, 2016

    Benazir – Sure.

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