Equipment
* optional
Ingredients
Cocoa Pâte Sablée (Pastry)
- 150 g all-purpose flour
- 30 g unsweetened cocoa powder
- 50 g icing sugar
- 100 g unsalted butter, cold and cubed
- 1 egg yolk
- 15 ml cold water
Tia Maria Ganache
- 300 g dark chocolate (70% cocoa), finely chopped
- 300 ml heavy cream
- 45 ml tia maria
- 30 g unsalted butter, room temperature
- 1 g sea salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 476 kcal
- Protein
- 6 g
- Carbohydrates
- 35 g
- Fat
- 35 g
- Fiber
- 5 g
- Sugar
- 15 g
- Sodium
- 57 mg
- Saturated Fat
- 21 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 82 mg
- Potassium
- 311 mg
- Calcium
- 53 mg
- Iron
- 4.8 mg
- Magnesium
- 89 mg
- Phosphorus
- 158 mg
- Zinc
- 1.4 mg
- Vitamin A
- 220 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 0.6 mcg
- Vitamin E
- 0.8 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.14 mg
- Riboflavin
- 0.18 mg
- Niacin
- 1.3 mg
- Folate
- 33 mcg
- Water
- 26 g
- Alcohol
- 1 g
- Caffeine
- 32 mg
Sources: USDA FoodData Central
Method
Place flour, cocoa powder, icing sugar, and cold cubed butter into a food processor. Pulse until the mixture resembles fine breadcrumbs.
Add the egg yolk and pulse again until the dough just starts to clump together. If it looks too dry, add cold water one teaspoon at a time. Do not overwork.
Turn dough out onto a surface, gently bring together into a disc, wrap in plastic, and chill in the refrigerator for at least 30 minutes.
Roll the chilled dough out between two sheets of parchment paper to a 3mm thickness. Line the tart tin, pressing gently into the fluted edges. Prick the base with a fork and chill again for 30 minutes.
Preheat oven to 180°C/350°F. Line the pastry shell with crumpled parchment paper and fill with baking beans. Blind bake for 15 minutes.
Remove the paper and beans. Return the tart shell to the oven for another 10-12 minutes until the base is sandy and dry to the touch. Let cool completely.
Place the finely chopped dark chocolate in a heat-proof bowl. Heat the heavy cream in a saucepan until it just begins to simmer (do not boil vigorously).
Pour the hot cream over the chocolate. Let it sit undisturbed for 1 minute, then using a spatula, stir in small circles from the center outwards to create a glossy emulsion. Avoid whisking air into the mixture.
Stir in the room temperature butter, Tia Maria, and sea salt until smooth and glossy.
Pour the ganache into the cooled tart shell. Gently tap the tin on the counter to level the surface and remove any trapped air bubbles.
Refrigerate for at least 4 hours until the filling is set but still yielding. Remove from fridge 20 minutes before serving for the best texture.
Chef's Notes
- For the pâte sablée, ensure your butter and water are very cold. This helps create a flaky crust that melts in your mouth.
- When making the ganache, do not overheat the cream. Scalding is sufficient. Pouring hot cream onto chocolate too quickly can cause the ganache to split.
- Using high-quality couverture chocolate is crucial for the ganache. The flavor of the chocolate is dominant, so choose one you enjoy eating on its own.
- Allow the ganache to set properly in the refrigerator. If you try to serve it too soon, it will be too soft and won't hold its shape.
- For an extra touch of elegance, consider garnishing the tart with a dusting of cocoa powder, chocolate shavings, or a few fresh berries just before serving.
Storage
Refrigerator: 4 days — Store in an airtight container to prevent absorbing fridge odors. Best removed 20 minutes before serving.
Freezer: 1 month — Texture of ganache may change slightly upon thawing.
Troubleshooting
Ganache looks oily or separated
Cause: Emulsion broke due to overheating cream or stirring too aggressively
Fix: Add a tablespoon of cold liquid cream and stir gently until it comes back together
Prevention: Do not boil cream vigorously; stir gently from the center
Pastry sides collapsed
Cause: Dough was not chilled enough before baking or oven too cool
Fix: Cannot be fixed, trim edges neatly with a sharp knife for rustic look
Prevention: Chill the lined tart tin for 30 mins before baking
Cultural Context
This tart is a modern interpretation of classic French patisserie, drawing inspiration from the rich tradition of chocolate and pastry. While not tied to a specific historical event or region, it embodies the French dedication to refined desserts, often enjoyed as a sophisticated end to a meal or for special occasions.
