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Monday, April 2, 2012

Bourke Street Bakery's Chocolate Ganache Tart

Till date, I have made 3 different tart recipes from Bourke Street Bakery's cookbook. My favourite being the ginger brulee tart. The short crust pastry in BSB's cookbook is one of my favourite as well. Hence, it is only natural that I return to them again. To be honest, I did not enjoy this Chocolate Ganache tart as much as I thought I would....



I think the reason for that is primarily due to the fact that the chocolate ganache used here is made with milk chocolate instead of dark chocolate - supposedly the characteristic that sets it apart from other chocolate ganache tart.  "Milk chocolate isn't as rich, making it possible for even a non-chocoholic to consume a full tart in a few quick mouthfuls..."  My curiosity was piqued by this statement that prefaced the recipe... but this time, curiosity did not pay off for me.
To be fair, I am not a milk chocolate lover. I have always preferred my chocolates to be dark dark dark... with various interesting undertones and overtones... like wine appreciation. Milk chocolate, even one from the industries' best names, just feels flat... all I could taste was a milky sweetness... but different strokes for different folks, I know there are many out there who enjoys their chocolate milky and sweet. Like my boyfriend, who to my greatest surprise, actually likes white chocolates! I am one, who fails to see the point in a white chocolate.

So this is one for those many different folks out there who enjoys a sweet milky chocolate with their tart.

Chocolate Ganache Tart 
Recipe : (From Bourke Street Bakery)
1 qty      Sweet short crust pastry
850g      Good quality milk chocolate, finely chopped.
500ml    Pouring cream (35% fat)

1.  Follow the instructions here and roll out the pastry and use it to line 8cm round fluted loose bottomed tart tins. This quantity will make 20 tarts. Set the tart cases in the freezer for at least 20mins.

2.  Blind bake the tart cases in a preheated 200C oven for 20-25mins or until golden. Remove from the oven and allow to cool.

3. For chocolate filling, put the chocolate into a stainless steel bowl. Put the cream in a saucepan and bring to the boil over high heat- this needs to happen quickly so the cream doesn't evaporate and reduce in volume.

4. Pour the boiling cream over the chocolate and stir with a rubber spatula or a wooden spoon until well combined.

5. Pour the chocolate mixture into a jug and pour into the baked tart shells until filled to the brim.

6. Allow the tarts to set at room temperature overnight in a plastic airtight container. 


Jessie-CookingMoments said...

Hi Shirley, the tarts look so delicious but it's a shame that they can't change your view for milk chocolate. I like them, let me finish some for you! I've made a simple chocolate dish too, it reminds me of Easter holidays. Have a nice holidays ahead!

PickYin said...

No milk or white chocolate for me too. At least 72% cocoa otherwise I wouldn't bother. Dark chocolate is also healthier!

WendyinKK said...

I don't appreciate milk choc too :(

Ribbon and Circus said...

White chocolate shouldn't be named chocolate at the first place ! :p

Shirley @ Kokken69 said...

@RB... Exactly!! It is just cocoa butter!

Sherleen.T said...

the tarts look very beautiful although you don't like the filling...:)

Elin said...

Shirley...your chocolate ganache tarts look so mouth-watering that I wish I could just grab one from the screen LOL! Love it...I prefer dark chocolate actually..healthier and not so sweet but just the same , you managed to make me drool :)))

QembarDelites said...

But they look delicious!:D

Anonymous said...

chocolate ganache in crispy crust! Contrasting pair that is just perfect! :) I always wanted that book

Rachel @ Bakerita said...

I have to say I love milk chocolate, so this sounds delicious! Semi sweet would be amazing as well though. Mmm!

Passionate About Baking said...

I can't agree more with you! I cannot understand why people like white chocolates! I'm like you, I like my chocolate tarts to be dark chocolate. I like my chocolate ganache to be dark chocolate too! I also find milk chocolates too sweet for my tooth! But your chocolate tarts looked good...

daphne said...

I couldn't agree with you more on white choc- they are fake chocs!! haha, but I am just like yourself.. love my dark chocolate ANYDAY! This ganache tart looks fab but I do think dark choc is the way to go!

Deb said...

My family adores chocolate! These elegant tarts would make them extremely happy, just splendid!

Nitha said...

wow.. delicious...

Angie said...

Hello i'm your newest follower of your blog.. I have this book too but havent got the chance to try out the recipes. My husband & I love visiting this bakery whenever we have a chance to drive to the city for their chocolate tarts, chocolate raspberry tart & pies. And your tarts look as delish as theirs! :)


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