Strawberry chocolate ganache tart Recipe

Name: Strawberry chocolate ganache tart
Prep time: 50 min
Cook time: 35 min
Total time: 85 min
Yield: 2
Cuisine: Korean
Ingredients: Choco tart sheet; 60g Unsalted butter; 40g Powdered sugar; a pinch of Salt; 20g Egg yolk; 90g Cake flour; 10g Cocoa powder; 25g Almond powder; Almond Cream; 30g Unsalted butter; 25g Powdered sugar; 30g Egg; 1/4ts Vanilla extract; 30g Almond powder; 5g Cake flour; Ganache; 50g Dark chocolate; 25g Whipping cream; 12g Unsalted butter; Strawberry; Powdered sugar

by Cooking Tree 2022-09-13

written by Cooking Tree Published: 2022-09-13Last Updated on 2022-09-12

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Strawberry chocolate ganache tart is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a tart with almond cream and ganache on a chocolate tart sheet and topped with raw strawberries!

The fragrant almond cream and sweet ganache go well together, and the color contrast when cut in section is beautiful~

I baked the tart sheet with a slightly different pattern when panning, but I think it goes well with the strawberry~^^

It’s good to eat a slice when you think of a sweet dessert~*^^*

Enjoy watching~~♬ ~

Follow along with the 📝 recipes below👇🏾👇🏾

Strawberry chocolate ganache tart
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Rating: 5.0/5
( 86 voted )

Serves: 2 Prep Time: 50 Minutes Cooking Time: 35 Minutes 35 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Choco tart sheet

60g Unsalted butter
40g Powdered sugar
a pinch of Salt
20g Egg yolk
90g Cake flour
10g Cocoa powder
25g Almond powder

Almond Cream

30g Unsalted butter
25g Powdered sugar
30g Egg
1/4ts Vanilla extract
30g Almond powder
5g Cake flour

Ganache

50g Dark chocolate
25g Whipping cream
12g Unsalted butter
Strawberry
Powdered sugar

Instructions

Soften butter, add sugar powder and salt, mix, then add egg yolk and mix.
Sift the soft flour, cocoa powder, and almond powder, mix, spread out and rest in the refrigerator for about 30 minutes.
Shape the tart dough and put it in a 12cm mold.
Poke a hole in the bottom with a fork and bake in an oven preheated to 180 degrees for 15 minutes. (When the sheet swells up, flatten it by gently pressing it with a spoon while it is hot.)
Soften the butter, add sugar powder and mix, then add the egg and vanilla extract and mix.
Sift almond powder and soft flour, mix, put on a tart sheet, and bake in an oven preheated to 180 degrees for 20 minutes.
Melt the dark chocolate and whipped cream in the microwave for about 40 seconds, then add butter and mix.
Pour the ganache over the toasted almond cream and harden in the refrigerator for 1 hour.
Put strawberries on top and sprinkle with powdered sugar for decoration.

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