I love making tarts, especially individual chocolate tarts with a creamy, smooth, rich and velvety ganache. I’ll be honest, my main motivation for making this dessert was to use some of our beautiful Cape gooseberries, they look so elegant on the dark chocolate. The subtle sweet taste of the ground pistachios in the crust pairs nicely with dark chocolate. And the the little Cape gooseberry on top dresses up the dessert. This recipe makes a large 9 inch tart or 8 4 inch tartelets.
- 1 stick butter, at room tempearature
- ¼ cup sugar
- 2 egg yolks
- ¼ cup ground pistachios
- 1 cup all-purpose flour
- 6 oz. dark chocolate, chopped (I used 70%)
- 180 ml heavy cream
- Cape gooseberries to decorate (optional)
In the bowl of an electric mixer, mix the butter and sugar for about 3 minutes, scrape down the sides of the bowl and add the yolks, mix well, add the pistachios and flour and mix until combined. Remove the dough, form a disk and wrap well with plastic wrap, refrigerate for at least an hour, the dough can also be made up to a day in advance.
Preheat the oven to 375F. Remove the dough from the fridge and let it stand on the counter for 10 minutes (this makes rolling easier), roll into about ¼ inch thick, fit into the tartlet pans and refrigerate for 20 minutes. Dock the dough with a fork and bake until golden around the edges. Let the tarts cool.
Meanwhile, prepare the ganache by heating the heavy cream in a small saucepan, do not let it boil, remove from the heat and add the chopped chocolate, mix gently with a spatula until the chocolate has completely melted. Let the ganache cool.
To assemble the tartlets, remove the tartlets from the pans, pour the cooled ganache and refrigerate for at least 30 minutes to let the ganache set.
Garnish with fresh fruit, chocolate shavings or pistachios before serving.