Vanilla Chocolate Tart By Vanshika Marwah
Vanilla Chocolate Tart
It is a perfect combination with a crunchy tart and soft ganache.Read More
90 mins if you make your ganache from before
- Maida - 300gm
- Softened butter - 200gm
- Powdered or Castor sugar -100 gm
- Vanilla essence- 1/2 tsp
- Dark chocolate- 350gm
- Fresh cream- 175ml
- To make the tart: .
- In a mixing bowl take the softened butter i.e. at room temperature (not melte+Sugar .
- +Vanilla Essence and cream this mixture until blended and creamy.
- Add the Maida and combine using hand. Do not knead the dough just combine it.
- Tip: You can cling wrap and store this dough for a month in the freezer J And you could .
- also use the dough to make cookies J.
- PS: if the dough is too soft then keep it in the fridge for 10-15 minutes.
- Take a part of the dough and place it on a butter paper /Parchment paper / Plastic Sheet.
- Put another sheet on top and roll out the dough to about 1/4th or 1/8th of an inch .
- depending how thin you want it to be .
- Using a big sized bowl – mark the shape on the dough.
- Use a small sized bowl or cutter and mark the center of the dough – to create a hole like .
- in a donut.
- Remove the extra dough – outside as well as inside and repeat for the other half of the .
- Prick it with a fork or knife all around and place it in a preheated oven (170◦for 12-.
- 15mins at 170◦Make sure you don’t overbake it. Bake both your tarts.
- PS: Every oven is different, so try the setting for 12 mins and monitor if not done then increase the time accordingly. You need cookies type texture .
- To make the Ganache .
- Microwave the cream and chopped chocolate mix for 30 sec two times or until melted.
- PS: Remember there shouldn’t be any knots, reheat if required J.
- Give it a good stir and cover it or cling wrap it and keep it in the fridge for 3-4 hours until .
- it reaches a spreadable consistency.
- PS: The ganache should be spreadable. So if it ends up being too thick keep it out for .
- sometime till it gets to the consistency you need or if it’s too thin, then put it back in the fridge.
- For Decorating the Tart .
- Place your cooled tart in a plate or stand however you want to serve it.
- PS: Make sure you tart is cool before you begin! Else, you’d melt the icing.
- Cut the piping bag and pipe small florets of the cream.
- Tip: Start piping from the edges (out to in, so the overall view is cleanePlace the 2nd tart or top and repeat the process.
- Garnish with toppings of your choice – Mangoes, strawberries, Chocolate chips or flowers .
- or anything of your choice .
- Tip: If you refrigerate after making it, the tart get’s softer and it’s easier to cut for serving.