Chocolate Rose Water Ganache Tart

Flavors don’t have to be big and bold all the time. Subtlety has its merits but when using rose essence, a light hand is very necessary. It can easily turn the simplest desserts into a mouthful of potpourri — you don’t want to end up with food more appropriate in the bathroom than on a dinner table.

Rose water is available in Indian and Middle Eastern grocery stores. I found a French version (photo below) in a local gourmet shop for a reasonable price. It is primarily used in desserts and sweet cold drinks.

Rose water accentuates. Its barely-there presence perfumes crave-worthy treats such as gulab jamun and Turkish Delight. You may also find it as an optional ingredient in madeleines and marzipan.

recipe adapted from Godiva

Chocolate Rose Water Ganache Tart

makes one 9- or 10-inch tart, about 6 to 8 servings

For the Chocolate Tart Dough:

Ingredients                  Volume          Ounces          Grams
all-purpose flour             1 1/3 cups          6.0          170
unsweetened cocoa powder          6 tbsp          1.3           36
salt                          pinch

unsalted butter, softened        12 1/2 tbsp      6.2          177
granulated sugar                  7 tbsp          3.1           88
large egg yolk                    1
heavy cream                   1 1/2 tsp

Equipment:

• 9- or 10-inch tart pan with a removable bottom

Chocolate Tart Dough Instructions:

Mix             Sift together the flour, cocoa powder, and salt.

                In a separate bowl, mix together the butter and sugar
                with a rubber spatula only until thoroughly
                incorporated. Add the egg yolk and cream and continue
                mixing until well-blended.

                Add the flour and cocoa powder mixture and continue
                mixing only until the dough is thoroughly moistened.

                Turn onto a lightly floured work surface and shape
                into a disc. Cover tightly with plastic wrap.

Refrigerate     At least 1 hour

Roll Out        Let the tart dough warm for about 10 to 15 minutes at
                room temperature, until malleable but still slightly
                chilled.

                On a lightly floured work surface, dust the top of the
                tart dough with flour. Using a rolling pin, roll once
                from the center and away from you and once again from
                the center towards you. 

                Rotate the dough one-eighth of a turn and keep rolling
                in this manner to maintain a round shape. The tart
                should be about 12 to 13 inches in diameter and 1/8 of
                an inch thick.

Line Tart Pan   Chill the tart dough if it seems too soft to handle.

                Gently lay the rolled dough in the tart pan and begin
                flattening from the center towards the sides. Ensure
                that the dough is in full contact with the pan to
                minimize air pockets.

                Flare out excess tart dough and pass a rolling pin
                over the top to trim the edges.

Refrigerate     At least 30 minutes

Preheat Oven    350ºF / 175ºC

Blind Bake      350ºF / 175ºC for 18 to 22 minutes, until the tart
                crust is dry to the touch. Let the crust cool
                completely before filling with the ganache.

For the Chocolate Rose Water Ganache:

9 ounces / 255 grams semi-sweet or bittersweet chocolate, finely chopped
3 tablespoons unsalted butter, softened
3 tablespoons light corn syrup
pinch of salt
1 cup heavy cream
1 1/2 tablespoons rose water

Chocolate Rose Water Ganache Directions and Tart Assembly:

1. Combine chocolate, butter, corn syrup, and salt in a bowl. In a small saucepan, bring the heavy cream to boil over medium-high heat. Pour the hot cream over the chocolate mixture.
2. Using a rubber spatula, stir gently in a circular motion from the center and work your way outwards. Stir in the rose water.
3. Pour the warm ganache in the cooled tart crust. Refrigerate for about 30 minutes or until the ganache is set but still shiny.
4. Cut into wedges and serve with fresh raspberries.

Bow shika wow wow.

Similar Posts