This post was originally posted on From Cass with Love on 17 July 2011
Recently at work, the department next to me had a week of pastry orders for external guests visiting the College. On one of the days, we had a whole batch of tomato pesto tartlets left over, and none of us really like it enough to finish them or bring it home. So came the great idea – let’s throw out the filling and recycle the tarts! (The tart was mostly clean as it was fresh tomatos at the bottom, topped with pesto)
So we did. I made ganache. And because the cream I had on hand smelled funky, I went ahead and made water ganache. Water and chocolate doesn’t seem like the best of friends, but if done right they can be 😉 The next day we filled the tarts up and put them back in the fridge. About 6 hours later during our teabreak, we had a silky chocolate tart, with a filling that very much melted in your mouth and a tartlet base that tasted like… pesto. Eeps. One of my colleagues liked the texture enough to have 3, the rest of us had 1 and were raising our brows at strange slightly pesto-y aftertaste.
Lesson learnt, if you want to recycle tarts crusts and if they are savoury from the start, make a savoury filling. Unless you’re adventurous enough to try things like chocolate pesto, which wasn’t that bad actually…
- 150g chocolate, chopped
- 50g butter
- 1 tsp coffee powder (optional)
- 100g (rolled truffles) / 150g (for tart fillings) lukewarm water
- 1/2 tsp vanilla
- 1 tbsp liquor (optional)
- Baked tart crusts, if you are making tarts
1. Melt your chocolate, butter, and coffee powder if using, over a double broiler or in the microwave
2. Once melted, slowly add the water and stir until the chocolate becomes shiny and smooth.
3. Add your vanilla and liquor if using.
4. For tarts - fill your baked tart shells and put it into the fridge. It should take about 4-5 hours to set, depending on the size of your tart. You'll know it's ready when the top is slightly firm on top, and when you slice it, the insides will be firm and creamy
5. For truffles, cling wrap your ganache in the bowl and leave it in the fridge to set for about 4-5 hours. Once the chocolate has set, use a spoon or melon baller to spoon out the chocolate and roll them into balls.
6. Coat them in chocolate or roll them in cocoa powder... or if you are like me, and your chocolate enrobing skills are not all that fantastic - roll them in chocolate and proceed to coat them in cocoa powder. And then attempt to try roll them into more perfect circles again. This is what you get -
There’s a whole egullet discussion about water ganache, if you like to find out more. I’ll be playing around a bit more with this recipe, to try it without the butter. Someone commented that the flavour of the chocolate is far more intense without the cream – I totally agree. But this works for me now… I’m even thinking of making a fudge cake just purely out of the this ganache, or layer it in between chocolate cake. Mmmm….