Baking ~ Boozy Ganache Filled Tarts (Eggless)

Ganache Filled Tarts
Ganache Filled Tarts

For someone who plays and works with chocolate, I post painfully few recipes here using chocolate… am about to remedy it. I first ate a jam tart was in college when my friend got some and I was so smitten. I thought her grandmother (who made them) was some angel with a magic wand. the same year, I spent good friday and easter with them in their home at Trivandrum and indeed her grandmother was an angel with a magic wand. For four days, all I did was gorge on amazing food and sleep like a hibernating bear…. I cannot forget her sweet face and impeccably kept home… more importantly, the warmth of her heart and the terrific relationship she had with her granddaughter, my friend D.

On that nostalgic note, each time I make tarts, I think of Ammachi… This batch was made almost a year ago and filled with Chocolate Ganache.

tart shells
tart shells

Ganache Filled Tarts

For the tart shell (Makes about 14-16 medium tart shells)

Maida – 1½ cup

Chilled butter – ½ cup (cut into small pieces)

Pinch of salt

Ice cold water – 1-2 teaspoons

With your fingers, mix the butter into the Maida till it looks like breadcrumbs. Add the iced water and gently knead into dough. Keep in the fridge for an hour. Make two portions of the dough, using a clean surface; gently roll out using very little dry flour. Make a large chapatti and cut out enough dough to line a tart shell. Press into it carefully and prick all over with a fork. Repeat till all the dough is used up. Preheat oven to 210 degrees C, fill the tart shells with beans or raw rice and bake for 12 minutes or till the edges are golden. Remove and cool completely.

tart shells
tart shells

Chocolate Ganache Filling:

Dark chocolate slab – 100 grams

Milk chocolate slab – 50 grams

Milk – ¼ cup

Whiskey or brandy – 1 teaspoon (optional)

In a bowl kept over boiling water, melt the chocolate and mix well. Add the milk and the alcohol (if using) and thoroughly mix. This is the ganache to be poured into the tart shells just before serving. If you want to store it, keep it in an airtight container in the fridge; gently reheat over a pan of hot water to use.

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2 Comments Add yours

  1. mandy. says:

    which is best….as here you use milk for your ganashe, yet in all the other recipe’s I’ve looked at have used double cream ???.

    1. arundati says:

      I find using whole milk makes for a smoother ganache. You can use double cream too.

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