Double Chocolate Ganache Tart2017-11-22
For the dough pate sucree:
250 gms. All purpose flour
3/4 tsp. baking powder
125 gms. Hard butter, cut into small cubes
1 pc. Whole egg
125 gms. Sugar
1/4 tsp. fine salt
For the white ganache filling (1):
80 gms. whipping cream
100 gms. white chocolate ganache couverture, chopped
90 gms Nestle Cream
For the dark ganache filling (2):
10 gms. sugar
80 gms. whipping cream
50 gms. bittersweet chocolate couverture, chopped
100 gms. Nestle Cream
To prepare the dough pate sucree: Blend together the flour and the baking powder. Using your hands or a pastry cutter. Cut the butter in the flour until the whole mixture becomes grainy. Make a well in the center. Combine the egg, sugar and salt in a small bowl and mix until well-blended. Pour the egg into the well and mix with your hands until it forms into a ball. Stop. Do not over-knead. Divide the dough into three. Wrap each dough with cling wrap and flatten it. Chill for one hour. Roll out the dough in between two sheets of cling wrap until 1/8"-thick. It should not be too thin. Line the pan with the dough up to the sides. Place a sheet foil on over the entire pan and fill it with dried beans. Blind bake in a preheated oven at 350°F until slightly brown. Check after 10 minutes. Let it cool completely. (Yields two 9-inch pie pans; use pans with removable bottom). Chefs notes: The couverture must be chopped into small even pieces for smooth melting. The couverture must not come into contact with water at any point in time. When melting the whtie couverture on the double broiler, the water underneath must not boil and the bowl must not touch the water. The temperature of the couverture mixed with the whipping cream should be the same as the Nestle cream. Combine both at room temperature.
To prepare teh white ganache: Boil the whipping cream quickly then set aside. Melt the couverture on a double broiler over low fire. Pour the boiled cream into the melted couverture and mix with the wire whisk. Chill the white chocolate ganache to cool faster but do nto allow to harden. Fold the Nestle Cream into the white chocolate ganache using a rubber spatula. Pour onto the crust. Freeze to set.
To prepare the dark chocolate ganache: Place the bittersweet chocolate couverture in a mixing bowl and set aside. Place the whipping cream in a saucepot and add the sugar. Stir in the sugar until it dissolves. Place the pot on a medium fire and bring to a quick boil. Turn off the fire. Pour the boiled cream into the couverture and mix with a wire whisk until smooth and well-combined. Chill to cool faster and bring to room temperature. It is now a chocolate ganache. Fold the Nestle cream into the chocolate ganache using a rubber spatula. Pour on top of the set white chocolate ganache. Cover the entire pan with the foil and freeze until ready to serve.