Decadent Chocolate Tart
I had a little celebration with some good friends a few days ago and made this decadent dessert for the occasion. The original recipe is from Gordon Ramsay's Ultimate Cookery Course cookbook.
In his recipe he made mini chocolate tarts but since I don't have mini tart tins I just made one massive one instead. Also, his is topped with peanut brittle which I couldn't be bothered to make. And I made some substitutions for ingredients that I just couldn't find.
Chocolate Tart (Adapted from Gordon Ramsay's Ultimate Cookery Course Cookbook)
Oil, for greasing
400g dark chocolate
8 tbsp all purpose cream
60g butter, cubed
2 tbsp caster sugar (optional)
For the sweet pastry:
90g caster sugar
250g plain flour, plus extra for dusting
1. For the crust: Mix butter and sugar until just combined. Add the egg and flour and mix until the dough comes together. Knead lightly on a floured surface, then shape into a flat disc. Wrap in cling film and chill for thirty minutes.
2. Preheat the oven to 180°C. Lightly grease your tart tin. Roll out the pastry as thinly as possible onto the tin. Prick the base with a fork and rest for twenty minutes in the fridge.
3. Bake for 10-12 minutes.
4. For the chocolate ganache. Put the chocolate, cream, butter and sugar into a heatproof bowl and place over a pan of gently boiling water (I used a double boiler for this), stir until combined.
5. Pour the ganache unto the cooled crust and chill for another 20 mins.