Chocolate ganache tart recipe
This dessert uses a Greek honey cookie dough called melomakarona for the base and is filled with rich dark chocolate ganache. There a few steps required to make the tart but we guarantee it's worth it. Plus, making the hazelnut ice cream is entirely optional. You can serve the tart with your favourite shop-bought ice cream instead.
Note: this recipe makes one large tarts or 8-10 individual tarts.
Recipe from Mazi by Christina Mouratoglou & Adrien Carré (published by Mitchell Beazley, £25).
Ingredients
- 50 g melted butter, for greasing
- 1 handful crushed walnuts, to serve
- 1.8 oz melted butter, for greasing
- 1 handful crushed walnuts, to serve
- 1.8 oz melted butter, for greasing
- 1 handful crushed walnuts, to serve
- 240 ml olive oil
- 900 g plain flour
- 1.5 tbsp ground cinnamon
- 2 tbsp baking powder
- 1 orange (grated zest only)
- 200 g caster sugar
- 160 ml orange juice
- 1 tbsp bicarbonate of soda
- 240 ml sunflower oil
- 8.4 fl oz olive oil
- 31.7 oz plain flour
- 1.5 tbsp ground cinnamon
- 2 tbsp baking powder
- 1 orange (grated zest only)
- 7.1 oz caster sugar
- 5.6 fl oz orange juice
- 1 tbsp bicarbonate of soda
- 8.4 fl oz sunflower oil
- 1 cup olive oil
- 31.7 oz plain flour
- 1.5 tbsp ground cinnamon
- 2 tbsp baking powder
- 1 orange (grated zest only)
- 7.1 oz caster sugar
- 0.7 cup orange juice
- 1 tbsp bicarbonate of soda
- 1 cup sunflower oil
- 125 g dark chocolate, broken into pieces
- 320 ml double cream
- 1 tbsp brandy
- 4.4 oz dark chocolate, broken into pieces
- 11.3 fl oz double cream
- 1 tbsp brandy
- 4.4 oz dark chocolate, broken into pieces
- 1.4 cups double cream
- 1 tbsp brandy
- 400 g caster sugar
- 400 ml water
- 1 cinnamon stick
- 300 g honey
- 14.1 oz caster sugar
- 14.1 fl oz water
- 1 cinnamon stick
- 10.6 oz honey
- 14.1 oz caster sugar
- 1.7 cups water
- 1 cinnamon stick
- 10.6 oz honey
- 900 ml milk
- 140 g caster sugar
- 100 ml double cream
- 40 g glucose syrup
- 120 g hazelnut paste
- 31.7 fl oz milk
- 4.9 oz caster sugar
- 3.5 fl oz double cream
- 1.4 oz glucose syrup
- 4.2 oz hazelnut paste
- 3.8 cups milk
- 4.9 oz caster sugar
- 0.4 cup double cream
- 1.4 oz glucose syrup
- 4.2 oz hazelnut paste
Details
- Cuisine: Greek
- Recipe Type: Dessert
- Difficulty: Medium
- Preparation Time: 45 mins
- Cooking Time: 30 mins
- Serves: 10
Step-by-step
- Preheat the oven to 210°C/410°F/gas mark 6.5. Brush a 23.5cm (9¼-inch) round tart tin (or 8 or 10 individual round tart tins, 9cm/3½ inches in diameter) with melted butter.
- Make the melomakarona dough. Pour the oils into the bowl of a stand mixer fitted with the paddle attachment and mix on slow speed. While the mixer is running, add the flour slowly, followed by the cinnamon, baking powder, orange zest, sugar, orange juice and bicarbonate of soda. Mix until all the ingredients are well blended.
- Roll the dough out on a work surface and use to line your tart tins (or large tin), gently laying the dough in the tins and using your fingertips to press the pastry into the edge and up the side of the tin. Prick the bases with a fork.
- Scrunch up some baking parchment and place it inside the tart cases to prevent the dough from rising during baking. Bake for 9–11 minutes until crisp.
- Meanwhile, for the ganache, melt the chocolate with the cream in a heatproof bowl set over a saucepan of barely simmering water. Remove from the heat, add the brandy and whisk until the mixture is well combined.
- At the same time, make the melomakarona syrup. Put the sugar, measured water and cinnamon stick in a saucepan over a medium heat and bring to the boil, stirring until the sugar has dissolved and the mixture is slightly syrupy, then add the honey and simmer, stirring frequently, for a further 10 minutes.
- Remove the melomakarona tarts from the oven and leave to cool.
- Dip each tart in the syrup and leave for 5 minutes for the syrup to be absorbed, then transfer to baking parchment and allow the excess syrup to drip off.
- Fill the tarts with the chocolate ganache and leave to set in the refrigerator for 1 hour.
- Meanwhile, make the hazelnut ice cream if desired. Put the milk and sugar in a saucepan over a medium heat and bring to the boil, stirring until the sugar has dissolved.
- Once the mixture begins to boil, remove from the heat and leave to cool.
- Put the cream, glucose and hazelnut paste in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed.
- While the mixer is running, add the cooled milk mixture in a slow, steady stream and mix until well blended.
- Transfer the mixture to a bowl, cover and leave to cool in the refrigerator, then churn in an ice cream machine for 40 minutes.
- Store in a freezer-proof container in the freezer for up to 2 months.
- To serve, sprinkle the ganache with crushed walnuts and serve with scoops of the hazelnut ice cream, if you have made it.
This recipe is from Mazi by Christina Mouratoglou & Adrien Carré (published by Mitchell Beazley, £25). Photography by Nicolas Buisson.
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