Ingredients with Measurements:
For the tart crust:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and cut into small pieces
- 1 egg yolk
- 2 tablespoons ice water
For the chocolate ganache:
- 8 ounces bittersweet chocolate, chopped
- 1 cup heavy cream
- 1/4 cup unsalted butter, cut into small pieces
Special equipment needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Parchment paper
- Pie weights or dried beans
- Double boiler or heatproof bowl and saucepan
Step-by-step instructions:
For the tart crust:
1. In a large bowl, whisk together the flour, sugar, and salt.
2. Using a pastry blender or your fingers, cut in the butter until the mixture resembles coarse crumbs.
3. In a small bowl, whisk together the egg yolk and ice water.
4. Add the egg mixture to the flour mixture and stir until the dough comes together.
5. Turn the dough out onto a lightly floured surface and knead briefly until smooth.
6. Flatten the dough into a disk and wrap in plastic wrap. Chill for at least 30 minutes.
7. Preheat the oven to 375°F.
8. Roll out the chilled dough on a lightly floured surface to a thickness of 1/8 inch.
9. Transfer the dough to the tart pan and press it into the bottom and up the sides.
10. Trim the excess dough and prick the bottom of the crust with a fork.
11. Line the crust with parchment paper and fill with pie weights or dried beans.
12. Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 10-15 minutes, or until lightly golden brown. Let cool completely.
For the chocolate ganache:
1. Place the chopped chocolate in a heatproof bowl.
2. In a small saucepan, heat the cream and butter over medium heat until the butter is melted and the cream is hot but not boiling.
3. Pour the hot cream mixture over the chocolate and let sit for 1-2 minutes.
4. Whisk the chocolate and cream together until smooth and shiny.
5. Pour the ganache into the cooled tart crust and smooth the top.
6. Chill the tart in the refrigerator for at least 1 hour, or until the ganache is set.
Time:
Preparation time: 30 minutes
Cooking time: 30-35 minutes
Chilling time: 1 hour
5. Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories: 397
Fat: 28g
Saturated Fat: 17g
Cholesterol: 89mg
Sodium: 70mg
Carbohydrates: 34g
Fiber: 3g
Sugar: 16g
Protein: 4g
Substitutions for ingredients:
- Whole wheat flour or gluten-free flour can be substituted for all-purpose flour.
- Coconut sugar or honey can be substituted for granulated sugar.
- Salted butter can be substituted for unsalted butter, but reduce the added salt accordingly.
- Semi-sweet or milk chocolate can be substituted for bittersweet chocolate.
- Coconut cream or almond milk can be substituted for heavy cream.
Variations:
- Add 1 teaspoon of instant espresso powder to the ganache for a mocha flavor.
- Top the ganache with sliced fresh fruit, such as strawberries or raspberries.
- Sprinkle the top of the ganache with sea salt or chopped nuts for added texture.
Tips and tricks:
- Make sure the butter is very cold when making the crust to ensure a flaky texture.
- Blind-baking the crust with pie weights or dried beans helps prevent it from puffing up or shrinking.
- Use a sharp knife to cut the tart into clean slices.
Storage instructions:
Store the tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Let the tart come to room temperature before serving. If desired, warm individual slices in the microwave for 10-15 seconds.
Presentation ideas:
Serve the tart on a decorative platter or cake stand. Garnish with fresh fruit or whipped cream.
Garnishes:
- Fresh fruit, such as strawberries or raspberries
- Whipped cream
- Chopped nuts
- Sea salt
Pairings:
- Coffee or espresso
- Red wine, such as Cabernet Sauvignon or Merlot
Suggested side dishes:
- Vanilla ice cream
- Fresh fruit salad
- Cheese plate with crackers and grapes
Troubleshooting advice:
- If the crust is too dry, add a little more ice water, 1 tablespoon at a time, until the dough comes together.
- If the ganache is too thick, add a little more cream, 1 tablespoon at a time, until it reaches the desired consistency.
- If the ganache is too thin, chill it in the refrigerator for a few minutes to firm up.
Food safety advice:
- Make sure to use clean hands and utensils when preparing the tart.
- Store the tart in the refrigerator to prevent spoilage.
Food history:
The Norman Tart is a classic French dessert that originated in the Normandy region of France. It typically features a shortbread crust and a filling made with apples and cream.
Flavor profiles:
The Norman Tart with Chocolate Ganache is rich and indulgent, with a buttery crust and smooth, velvety chocolate filling.
Serving suggestions:
Serve the tart as a dessert after a dinner party or special occasion. It also makes a great addition to a holiday dessert table.
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Taste: Rich, Creamy, Sweet, Chocolatey, Tangy