Ruby Chocolate Tart
This exquisite Ruby Chocolate Tart combines the smooth richness of ruby chocolate with the light crispness of a buttery tart crust. The ruby chocolate ganache is velvety and luxurious, while the fresh raspberries and currants provide a fruity burst that balances the sweetness of the chocolate. A perfect dessert for those who appreciate the art of fine chocolate and the beauty of homemade pastry.
Serves: 8
Category: Desserts
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 250g |
| Egg yolks | 2 |
| Icing sugar | 100g |
| Unsalted butter | 150g |
| Vanilla bean (or vanilla extract) | 1 |
| Ruby chocolate pearls | 400g |
| Fresh liquid cream | 200g |
| Fresh raspberries | As needed |
| Fresh currants | As needed |
| Icing sugar (for dusting) | As needed |
Instructions:
-
Prepare the Tart Dough:
- Begin by scraping the seeds from the vanilla bean and adding them to the flour.
- Using your fingertips, rub the flour and vanilla seeds together with the cold butter until you achieve a coarse, crumbly texture.
- Add the egg yolks and the icing sugar, continuing to work the mixture until it comes together into a soft, smooth dough.
- Once the dough is formed, wrap it in plastic wrap and refrigerate for at least 30 minutes to rest.
-
Make the Ruby Chocolate Ganache:
- While the dough rests, prepare the ruby chocolate ganache. Heat the fresh cream in a small saucepan over medium heat until it is just about to boil.
- Pour the hot cream over the ruby chocolate pearls in a heatproof bowl. Stir vigorously with a spatula until the chocolate has fully melted and the mixture is smooth and glossy.
-
Roll Out the Tart Dough:
- Once the dough is chilled, dust your work surface with a light sprinkle of flour. Roll the dough out to a thickness of about 4mm.
- Carefully lift the dough using a rolling pin and transfer it to a 24 cm tart pan, pressing it gently into the edges and trimming away any excess dough.
- Line the tart crust with a sheet of parchment paper and fill it with pie weights or dried beans. Bake in a preheated oven at 180°C (350°F) for about 15 minutes, or until the edges are just starting to turn golden.
-
Blind Bake the Tart Shell:
- After baking, remove the parchment paper and weights, and return the tart shell to the oven for an additional 5 minutes to allow the base to fully crisp up.
- Once baked, remove the tart shell from the oven and let it cool completely.
-
Assemble the Tart:
- Once the tart shell has cooled, take the ruby chocolate ganache and give it a vigorous stir to achieve a whipped, airy texture.
- Transfer the ganache to a piping bag fitted with a “Saint Honoré” nozzle, and pipe the ganache in a circular pattern starting from the outer edges of the tart.
- Continue filling the center with soft peaks of ganache, creating a beautiful, elegant finish.
-
Decorate the Tart:
- Decorate your tart with fresh raspberries and currants. You can arrange them artfully around the edges or scatter them in the center for a lovely pop of color.
- Finally, dust the entire tart lightly with icing sugar for a polished and sophisticated look.
-
Serve and Enjoy:
- Allow the tart to set for a little while before serving. This decadent dessert is sure to impress at any gathering or as a special treat for yourself. The rich ruby chocolate paired with the tangy fruit makes for a balanced and unforgettable flavor profile.
Enjoy your homemade Ruby Chocolate Tart, a truly indulgent treat that combines the beauty of fine chocolate with the simplicity of classic pastry!
