Halloween Black Widow Chocolate Ganache Tart

This Dark Chocolate Ganache Tart on a black cocoa shell is so incredibly delicious! Add a swirl and turn it into a Spider Web!

Prep Time 20

Bake Time 25

REFRIGERATE 12

Total Time 12 45

Equipment

Pie Flexipan®

Baking Sheet (M)

Beechwood Rolling Pin

Rectangular Roul Pat®

Pastry Bag and 4 Tips

Ingredients

BLACK COCOA PIE DOUGH

▢ 1 1/4 cups (155 g) all-purpose flour
▢ 1/4 cup (25 g) black cocoa powder
▢ 1/2 cup (60 g) powdered sugar
▢ 1/4 cup (30 g) almond flour
▢ 1/16 tsp (0.38 g) sea salt
▢ 6 1/2 Tbsp (90 g) butter (At Room Temperature | Small Cubes)
▢ 2 tbsp (30 g) milk

DARK CHOCOLATE GANACHE

▢ 1 cup (240 g) heavy whipping cream
▢ 2 Tbsp (40 g) Maple syrup
▢ 6 oz (170 g) dark chocolate chunks
▢ 2 Tbsp (30 g) butter (Melted | Small Cubes)

WHIPPING CREAM ICING

▢ 1/2 cup (60 g) powdered sugar
▢ 3 Tbsp (45 g) heavy whipping cream

Instructions

BLACK COCOA PIE DOUGH

In a mixing bowl, whisk together the all-purpose flour, black cocoa powder, powdered sugar, almond flour and sea salt. Add the small cubes of softened butter and gently mix with your fingers. It is ready when your mixture feels like coarse sand.
Add the milk and mix for a couple of minutes with your hands until you obtain a ball.
Roll your pie dough into a large circle between your Roul'Pat®, and your Bonmat™. Peel your Bonmat™ once you have reached the desired size. IMPORTANT: Your circle should always be larger then your mold by 1"/2cm minimum.
Then, flip your Pie dough onto your Fluted Pie Flexipan® Mold and peel it off from the Roul'Pat®. Size your pie dough onto your Flexipan® and gently cut the scraps off. Lightly pierce the pastry with a fork. Refrigerate for one hour.

BAKE!

Preheat oven to 350F/180C.
Take your Pie Dough out of the refrigerator. Bake for 25 minutes at 350F/180C. (Every oven heats differently, monitor your tart from 23min). Once your Black Cocoa Pie Shell is out of the oven, let it cool down completely in the Flexipan®.

DARK CHOCOLATE GANACHE

Pour the heavy whipping cream and maple syrup into the Small Round Mold and bring it just to a boil in microwave, about 1 1/2 minutes. Add the dark chocolate chips and small cubes of butter ; swirl to coat all chips. Allow to sit for 2 minutes, then stir.
Pour your ganache directly on top of your black cocoa pie shell.

WHIPPING CREAM ICING

In a mixing bowl, whisk together the powdered sugar and heavy whipping cream using your Mini Whisk. Transfer it to your Pastry bag and draw a swirl starting from the center going out. Then, use a toothpick to draw straight lines starting from the center to design your spider web. Refrigerate for at least 2 hours (best is always overnight).

ENJOY!

When ready to enjoy, peel your tart from your pie mold and place it on your service platter. Allow a good hour before serving in order for the ganache to come back to room temperature. The Chocolate Ganache is best stored in the refrigerator up to 3 days. Decorate to your liking and Enjoy! Bon Appétit!

Nutrition

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