Mendiant Tart With Dark Chocolate Ganache
- Total Time
- 25 minutes, plus cooling time for tart shells and ganache
- Rating
- Notes
- Read community notes
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Ingredients
- ¼teaspoon vanilla extract
- 2large eggs
- 499grams (3½ cups) all-purpose flour, plus more for flouring work surface
- 155grams (1⅓ cup) confectioners’ sugar
- Pinch of kosher salt
- ½pound (2 sticks) cold unsalted butter, cubed
- Nonstick baking spray
- 226grams (½ pound) 70-percent-cacao dark chocolate, chopped
- 1½cups heavy cream
- 2tablespoons wildflower honey
- Pinch of kosher salt
- Toasted whole walnuts and pistachios
- Mini-marshmallows or large marshmallows snipped into jagged shapes
- Strips of orange confit
- Shards of candied ginger
- Fleur de sel or Maldon salt
For the Tart Shell (makes 2 Shells)
For the Ganache
Optional Toppings
Preparation
- Step 1
Make the tart shell: In a small bowl, combine the vanilla, 1 whole egg and the yolk of another, reserving the remaining egg white for sealing the baked shell.
- Step 2
In the bowl of an electric mixer fitted with a paddle attachment, combine the flour, sugar and salt. Mix on low speed, then add the butter and continue until mixture has a sandy consistency, about 2 minutes. Add vanilla-egg mixture and continue to mix until the dough comes together around the paddle, 3 to 5 minutes. Divide dough into 2 disks and wrap individually in plastic. Chill until dough is cold but not too hard to roll, about 30 minutes. (The second disk may be double-wrapped in plastic and frozen for up to 1 month; defrost in the refrigerator overnight before using.)
- Step 3
Heat oven to 325 degrees. Apply nonstick baking spray to a fluted 8- or 9-inch tart pan with a removable bottom. On a lightly floured surface, roll out 1 chilled disk to ⅛-inch thickness, about 11 or 12 inches in diameter. Gently roll dough onto a floured rolling pin, and unroll into tart pan. Press dough into pan’s corners, being sure it remains the same thickness all around. Roll the rolling pin across pan edges to cut off excess dough. Place pan in freezer for about 20 minutes.
- Step 4
Line tart shell with a 12-inch-round sheet of parchment paper, and pour in 3 cups of pastry weights, dry beans or rice. Bake until edges of dough start to color, about 10 minutes. Allow to cool slightly before removing parchment and weights. Return to oven until base of pastry loses its sheen and is slightly golden, another 5 to 7 minutes. Lightly whisk the reserved egg white, and brush it over the entire inner surface of the shell. Return shell to oven to dry the egg white, about 1 minute. Remove from heat and allow to cool completely before filling. (Cooled shell may be wrapped in plastic and stored at room temperature for up to 24 hours before filling.)
- Step 5
Make the ganache: Place chocolate in a medium bowl. In a small saucepan, combine cream, honey and salt. Bring to a simmer and immediately pour over the chocolate; allow to sit for 1 minute. Using a spatula, begin stirring mixture in the center of the bowl, widening the circle as the cream and chocolate emulsify to create a silky ganache.
- Step 6
Pour ganache into shell, filling it to the brim. Allow to rest in a cool place for 10 minutes so chocolate can lightly set. Gently and artfully place toppings on the ganache surface. Let rest in a cool place for another hour, or refrigerate for 20 minutes for a faster set. Serve at room temperature, slicing with a sharp knife first dipped in hot water.
Private Notes
Cooking Notes
I had to double baking times too and refrigerate the filling for an hour to set. Maybe our German cream is different. But the result is spectacular!
Luxurious and decadent tart. Will be making again. Do make with the oranges confit as recommended as is heavy on the palet without compensating freshness.
Gorgeous and decadent tart, definitely recommend to make with the suggested oranges confit as is delicious but heavy on the palet in large quantities. Will be making again!
I love desserts and desserts with a story are even better. This is one of the best.
I would recommend using a fork to dock the bottom of the crust after the pie weights are removed. Also my cook times were almost double so definitely follow based on color as suggested in the recipe. Also, I swapped out the heavy cream for English double cream in the same quantity and it was decadent. I also topped it with broke pieces of Enstrom toffee (chocolate coating removed) and sea salt. All of our guests were blown away. I will definitely make this again!
I’m a little confused about the amount of flour for the tart shell. When I tred to measure using a scale 499 g seemed like a lot. So when I measured one cup of flour I got about 80 g, then when I looked online it said that one cup of flour should be 120 g, and if I were to use 3 1/2 times 120g that should come out to 420 g total. Am I missing something?
This is a great tar and super delicious, especially topped with fleur de sel! Definitely takes way longer than 25 min though, even the active cooking time is closer to an hour I would say- took me about3.5 hours nonstop, including all the cooling and baking times, so not a good dish for when you're in a time crunch.
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