Stout and Chocolate Tart

Betty Hung from Beaucoup Bakery reinvents the classic chocolate tart (giving it a St. Patty’s Day twist) by adding stout to the decadent ganache filling.

  • By Betty Hung, Beaucoup Bakery
  • March 17, 2017
Image Author: Betty Hung
  • Yield: Six 3.5" round tarts

Ingredients

Tart Shell

¾ cup unsalted butter, room temperature

1 pinch salt

1 cup icing sugar

1½  tsp pure vanilla extract

1 large egg, slightly beaten

3¾  cup cake flour, sifted


Ganache

180 ml stout beer

1 vanilla bean, seeds scraped

2 tbsp light honey

2½ cup (360 g) milk chocolate coverture (we prefer Valrhona Jivara 40%)

½ cup (80 g) dark chocolate coverture (we prefer Valrhona Tainori 64%)

⅓ cup (80 g) soft butter

gold colour dust, for garnish (optional)

matcha powder, for garnish (optional)

Preparation

Tart Shell

1. In mixer bowl, place in butter, salt, and icing sugar. Beat with a paddle attachment on medium speed until it is well mixed, becoming pale in colour. Add in vanilla extract, and egg, mix until well incorporated. Scrape down the sides of bowl halfway to ensure even distribution.

2. On low speed, add in flour, mix until just incorporated. Don’t over mix otherwise tart will be tough. Shape dough into a round disk, wrap and chill in refrigerator for about 30 minutes.

3. On a lightly floured surface, roll out dough to about 3 to 4 mm thick, turning the dough after each roll to prevent sticking, flour as needed.

4. Cut out 4.75” (diameter) rounds.

5. If the dough is too soft, place it back in the fridge to chill before lining. When lining, be sure to get into the edges on the bottom, flush the dough right up to the top of the pan, and trim off excess.

6. Chill lined pan/ring. Prick the bottom of the tart with a fork before baking, or blind bake* them (yields nicer looking shells, optional). Bake at 350°F for 15 to 20 minutes or until golden.

*Blind baking: Line chilled tart pan/rings with parchment, fill with beans or rice, up to the top. Bake at 350°F for 30 minutes until the shells sets, take out, cool and remove paper, beans and take out from the pans/rings. Continue baking for 15 to 20 minutes until shells are golden all the way through. Cool before using.

Ganache

1. Break chocolate into small pieces and place into a medium bowl. Heat stout, vanilla seeds, and honey in a small saucepan on low heat. Do not boil stout mixture, heat only until it is simmering.

2. Pour the hot stout into the chocolate pieces; let it heat through the chocolate for 2 to 3 minutes. Using a rubber spatula, start stirring from the centre to incorporate the chocolate and liquid. Let the ganache cool until it is lukewarm before incorporating the soft butter.

3. Pour or spoon the ganache into the baked tart shells, chill in the fridge until the ganache sets. For the extra ganache, let it set, spoon and shape into small truffle balls, roll in gold colour powder for garnish.

4. To serve, dust with matcha powder, and top with golden truffles.

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