As previously featured on my best friend’s oh-so-delicious blog Baking Fairy, here is the Chocolate Ganache Tart. The recipe belongs to Martha Stewart. As always, her recipe is right on target. Crisp almond based tart dough topped with to-die-for velvety ganache.
When you come across perfect recipes like these, the only way to personalize it and make it your own is how you present it. So I crafted a stencil, placed it on top of the ganache and sprinkled the cropped parts with powdered sugar. Before you apply the coating of powdered sugar, you must wait for the ganache to set completely in the refrigerator (overnight if possible; if not at least 4 hours) otherwise your precious stencil may disappear in a matter of minutes.
You can either craft your own stencil or use one of Martha’s clip-art templates. Each link will take you to another link with its respective pdf document. Just print the document, cut around the clip-art to fit the size of your tart shell and crop the image.
This is such a great idea, it is so impressive! I am jealous:))
The picture with the dog looks great; the chocolate tart was one of the best I’ve eaten. Next time let’s try in in raspberry season with raspberries; I bet it’ll be the best.
Gercekten harika. Ellerine saglik. BEnde cok kiskandim 🙂
I love the decoration! Looks like a white Classic Christmas:)
ne zamand?r yeni – ve de çikolatal? – bir tatl? denemek istiyordum… dikkatimize sundu?unuz tarifi, yap?p biz de arkada?lara sunduk.. çok mutlu oldular (biz de) 🙂 çok te?ekkürler.. ?imdi de greensapnin yumurtal?s?n? deneyece?iz.. hayat?m?za tat katt???n?z için te?ekkürler
Hi, Cenk, Eliza again,
I’m gonna take a chance and hope you’re online now – i want to make this tart with martha stewart’s recipe. i only have milka noisette chocolate in the fridge. and baby, it’s cold outside. i see no extra sugar is added to the filling, so could this work ? a ganache tart for milk chocolate lovers?
Eliza – You can prepare ganache with milk chocolate, no problem. I’d suggest adjusting the amount of cream (or chocolate) though. For 8 ounces of milk chocolate, you’d need 1/2 cup plus 2 tbsp heavy cream, almost half of what you need for bittersweet chocolate.
Thank you, Cenk! Just one more question – my tart pan is 11 inches in diameter. Should i adjust the amounts or can i just give the sides of the tart less height? Especially if i have that much less chocolate ganache?
Eliza – I recommend adjusting the amounts. I’d double the crust recipe, just to be on the safe side.
Hi, cenk, was just browsing all things chocolaty in your blog and i think i found the perfect festive holiday desert. Will make it tomorrow. I think more that the tart itself i am excited about the decorating. Well, hopefully i don’t mess it up…squeee so excited…
Doubled the crust, turned out biscuity and great. next time i will try dark instead of milk chocolate.
Thank you for the helpful hints and great recipes, and Merry Christmas!
I did too eliza…doubled the crust and it turned out wonderfully biscuity like you mentioned. However, i did not get to make the white holiday decoration. But everyone enjoyed it so that was the important thing.
Thanks cenk for this rich choco goodness….
canım çekti 🙂
This looks absolutely delicious.
I just made it and it turned out wonderful, with a deer stencil. I was wondering though, what did you use to make the base so dark?
Frederique – It looks much darker in the photo than it really is. I think it’s because of the flash.