Chocolate Ganache Tart

Ingredients:

• 240 gram sablee
• 22 grams light corn syrup or glucose
• 68 grams butter
• 172 gramssemisweet chocolate
• 188 ml heavy cream
• Chocolate curls for finishing
• For crème Chantilly
• 200 ml heavy cream
• 35 grams confectioners’ sugar
• ¼ tsp vanilla extract

Method:

1. Roll out the dough into a circle approx. 10 in wide by 1/8 in thick.
2. Line a tart pan with the dough and place in refrigerator to chill.
3. Blind bake a tart shell at 350 F until lightly browned.
4. If desired brush the blind baked shell with melted chocolate or cocoa butter before filling to prevent the crust from being soggy.
5. Set aside to cool.
6. In a bowl add glucose and butter to the chopped chocolate.
7. Boil the cream and pour it over chocolate mixture.
8. Gently stir the mixture until it is fully combined, smooth and without air bubbles.
9. Keep the chocolate mixture off cold surfaces when combining it with the cream.
10.  Pour the ganache into cooled tart shell; allow the ganache to set up at room temperature.