This chocolate tart with a chocolate ganache filling and shortbread biscuit base is one of the easiest tarts to make. It is egg less and definitely flop proof! I made this as a dessert for supper last night, with little time to spare after preparing a Durban Chicken Biryani. It is rustic in appearance because I used a cake pan and pressed the tart dough into place by hand. For a more elegant version use a tart pan. This recipe can be made in minimal time if needed , by placing in the freezer to set, ideally it should be made the day before. I used dark chocolate for a bitter taste sensation and paired it with mango nice cream. It goes just as well with poached pears or fresh berries.
Simply make the short bread biscuit dough. Allow to rest in the fridge then prepare the chocolate ganache. To make simply heat cream in a pan, add chopped chocolate. Stir and you have a luscious chocolate filling for your shortbread tart.
How to Make a Tart with Shortbread Crust
Making a tart with shortbread dough is no different from making shortbread biscuits. The same ingredient ratios apply. Use 1 part sugar: 2 parts butter: 3 parts flour. Vary this according to the size of the tart needed. I made a 15cm diameter tart. For this I used 1/2 cup butter, 1,5 cups flour and ¼ cup sugar. The dough should be allowed to rest in the fridge to set the form before baking,
Press holes at the base to allow even cooking. Bake in a moderate oven. Cool before filling with chocolate ganache.
Chocolate Ganache Tart with Shortbread Crust Recipe