Salted chocolate ganash tart — rich and smooth!

by Olivia Bell

350 Kcal

Protein 7g
Carbohydrates 30g
Fat 24g

Average cooking

60 min

The most important Viking’s town Dublin was founded by them almost 1000 years ago, but the earliest reference to a settlement of Dublin belongs to 140 AD. One can feel the ancient spirit of the place everywhere in the city. Walk through the largest Viking graveyard outside Scandinavia and hunt for the ghosts in the medieval Castle Malahide, with a dramatic 800 years heritage. Wash your feet in the Celtic sea and flip through ancient manuscripts in Trinity College's old library. As for the local food, Dublin has a huge number of traditional Irish pubs which serve local delicacies such as Irish stew, boiled lettuce and cabbage, and the famous Shepherd's pie. Besides, Dublin is home to the beer brand Guinness, which is consumed in the amount of 10 million pints per day! You definitely won’t be bored in this city full of oldest pubs, rivers’ embankments and countless spots with ancient background!

Where to try

Butlers Chocolate Café

#38 of 4115 cafes in Dublin , Ireland

Address: 4 Liffey St. Lower, Dublin, County Dublin, Ireland

A rich and smooth chocolate filling in a crumbly shortcrust pastry with sea salt flakes — this elegant tart is incredibly easy to make!

Salted chocolate ganash tart

Salted chocolate gnash tart

This crumbly shortcrust pastry with rich, salty-sweet dark chocolate filling is incredibly easy to make. Ganache is a smooth, glossy mixture of butter and chocolate. It can be used as a glaze for cakes, made into truffles, or used as a sauce or filling as in this recipe. Sea salt flakes on the top add bursts of flavor with every bite. Though the name of the recipe sounds fancy and complicated, it's an easy dessert to prepare, and it will become your favourite recipe for a long-winter chocolate indulgence.

Cooking directions

Ingredients

For the pastry:
250 g plain flour, sifted
115 g unsalted butter, chilled and cut into cubes
50 g caster sugar
1 egg yolk
2-3 tablespoons ice cold water
For the filling:
3 x 100 g 70% dark chocolate bars, roughly chopped
100 g milk chocolate bar, roughly chopped
50 g unsalted butter
325 ml double cream
pinch of sea salt flakes

Step 1. For the pastry, rub the butter into the flour until it resembles breadcrumbs. Add the sugar and the egg yolk mixed with 2 tablespoons of water. Stir in using a blunt knife until mostly mixed. Turn out onto a clean surface and knead lightly just until the dough comes together. Then chill it in the fridge for about 20 minutes.

Step 2. Roll out pastry and place over the tart tin. Prick the bottom lightly with a fork and refrigerate for 10-20 minutes to chill. While the pastry is chilling, preheat the oven to 200°C/180°C fan-assisted/gas 6.

Step 3. To bake, fill the pastry with baking beads or dried beans or rice. Bake blind for 15 minutes. Remove from the oven and lift out the baking beads and trim away excess pastry. Bake for further 5-10 minutes, until the pastry is a light golden colour. Leave to cool on a wire rack.

Step 4. To make the filling, place dark and milk chocolate bar pieces in a large, heatproof bowl with the butter. Heat cream in a saucepan over medium-high heat until it bubbles around the edges. Pour hot cream over the chocolate and butter and mix with a whisk or fork until the chocolate has completely melted, and the mixture is smooth.

Step 5. Pour the mixture into the baked pastry shell and leave to cool at room temperature for about 30 minutes, and then chill in the fridge to set completely for at least 2 hours. Once set, sprinkle the top with sea salt flakes (and nuts, if desired).

This salted chocolate ganash tart is served at one of the best chocolatery of Dublin — Butlers Chocolate Café on Liffey street. After exploring this unique city, have a bite of this tart with a cup of hot cacao to warm up after a bitterly cold walk. Or cook it at home and share your experience with us in the comments!