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.
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
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:
- 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.
- Using a rubber spatula, stir gently in a circular motion from the center and work your way outwards. Stir in the rose water.
- Pour the warm ganache in the cooled tart crust. Refrigerate for about 30 minutes or until the ganache is set but still shiny.
- Cut into wedges and serve with fresh raspberries.
Bow shika wow wow.