Ingredients:
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2 tablespoons ice water
- 1/2 cup heavy cream
- 8 ounces semisweet chocolate, chopped
- 2 tablespoons unsalted butter
- 1/2 teaspoon pure vanilla extract
- 1 pinch of salt
- Cocoa powder, for dusting
- Fresh berries, for garnish optional
Instructions:
In a food processor, combine the flour, sugar, and salt
Pulse to mix
Add the cold cubed butter and pulse until the mixture resembles coarse crumbs
In a small bowl, whisk together the egg yolk and ice water
Add this mixture to the food processor and pulse until the dough comes together
Turn the dough out onto a floured surface and knead it a few times to bring it together
Form it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes
Preheat your oven to 375F 190C
Roll out the chilled dough on a floured surface to fit a 9-inch tart pan
Press the dough into the pan, trimming any excess
Prick the bottom with a fork and place it in the freezer for 15 minutes
Line the chilled crust with parchment paper and fill it with pie weights or dried beans
Bake for 15 minutes
Then, remove the parchment and weights, and bake for an additional 10-12 minutes, or until the crust is golden brown
Allow it to cool completely
In a saucepan, heat the heavy cream over medium heat until it just begins to simmer
Remove from heat and add the chopped chocolate, 2 tablespoons of unsalted butter, vanilla extract, and a pinch of salt
Let it sit for a minute, then stir until smooth and glossy
Pour the chocolate ganache into the cooled tart crust and smooth it out evenly
Refrigerate for at least 2 hours or until set
Before serving, dust the top with cocoa powder and garnish with fresh berries if desired
Slice and enjoy your sumptuous Chocolate Ganache Tart with Brown Butter Crust
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