CHOCOLATE GANACHE TARTS

This tart is simple. The filling requires no baking, so after a few hours in the refrigerator, just slice and serve. Recipe adapted from Martha Stewart Show...ha..ha...I've kept the recipe for a while and only now managed to do it...it's awesome and perfect for Hitea. 

Chocolate Ganache Tart
Adapted fromm Martha Stewart

Ingredients

3 tablespoons slivered blanched almonds / 3 sdb serbuk badam - I used Hazel nuts.

6 tablespoons sugar / 6 sdb gula

1 1/4 cups (spooned and leveled) all-purpose flour / 1 1/4 cawan tepung diratakan

2 teaspoons grated orange or lemon zest, (optional)/2 sdt kulit oren atau  kulit lemon 

1/4 teaspoon salt / 1/4 sdt garam

6 tablespoons unsalted butter, cold and cut into pieces / 6 sdb garam sejuk dan potong kube 

12 ounces bittersweet chocolate, coarsely chopped / 12 oz cokolat bittersweet

1 1/4 cups heavy cream / 1 1/4 cawan krim pekat

1 teaspoon vanilla extract/ 1 1 sdt vanilla

Directions

Preheat oven to 350 degrees. Make dough: In a food processor, pulse almonds until finely ground. Add sugar, flour, zest (if desired), and salt; pulse until combined. Add butter, pulsing until coarse crumbs form with no large butter lumps (dough should clump together when squeezed with fingers)./ Panaskan oven pada 350 C. Dalam food processor masukan serbuk badam dan kisar hingga halus. Masukkan gula, tepung, kulit limau dan garam. proses sehingga bersatu, Masukan mentega dan proses sehingga menjadi seperti serbuk roti.

Immediately transfer dough to a 9-inch tart pan with a removable bottom. Using a measuring cup, evenly press dough in bottom and up sides of pan./ Masukkan adunan ke dalam acuan tarts 9" yang mempunyai pembukaan di bawah. Saya menggunakan acuan yang kecil kerana suka yang comel dan mudah disaji.

Bake in center of oven until golden brown and firm to the touch, about 20 minutes. Transfer to a wire rack to cool completely, about 1 hour. / Bakar selama 20 minit  sejukkan dan alih ke rak

Make ganache: Place chocolate in a large mixing bowl. In a small saucepan, bring cream to a boil. Pour hot cream, through a sieve, over chocolate. Stir until smooth and creamy in texture. Mix in vanilla. / Renehkan krim sehingga mendidih, tuangkan krim kedalam mangkok chocolate, kacau sehingga lincin dan sebati.

Pour chocolate mixture into center of cooled tart shell (if chocolate is lumpy, pass through a sieve). Let stand until set, about 2 hours, or chill for 1 hour. / Tuangkan chocolate dalam tart shell dan biarkan sejukkan selama 1-2 jam

Tart ini simple....mudah membuatnya. Fillingnya tak perlu dimasak...cuma disejukkan aje. Saya telah lama menyimpan resipi dari Martha Stewart ni cuma baru sekarang berkesempatan membuatnya. Serbuk badam boleh juga digantikan dengan serbuk hazelnut. memang ranggup tart shellnya dan sesuai buat sajian minum petang.....hidang bersama fresh cream dan fresh berries.

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