Triple Chocolate Lindor Tart
Excellence 70% Bar 100g
- For the pastry:
- 210 g plain flour
- 70 g caster sugar
- Pinch of salt
- 170 g cold unsalted butter
- 1 large egg
- For the dark chocolate ganache filling:
- 125 ml double cream
- 200 g Lindt Excellence 70% Cocoa Dark Chocolate, chopped
- To decorate:
- 8 Lindor White Chocolate Truffles, sliced in half with a very sharp knife
- 8 Lindor Milk Chocolate Truffles, sliced in half with a very sharp knife
In a medium bowl, mix together the flour with sugar and salt. Grate in the cold butter and rub together with your fingertips until you have fine crumbs. Add the egg and bring together to form a dough. Divide in 2 and wrap in cling film. Chill for 30 minutes (see tip).
Preheat the oven to 175°C/155 Fan.
Pour the cream into a small saucepan and slowly bring to a simmer. Remove from the heat and stir in the chopped chocolate, mixing until smooth. Remove from the heat and leave to cool.
Remove one ball of chilled pastry from the fridge and roll out on a lightly floured surface into a long rectangle - it needs to be a couple of cm larger than a fluted 35×10-cm /14×4-inch loose-based tart tin. The dough is very buttery and can be difficult to transfer so you may prefer to evenly press it into the tart tin or carefully fold over the back of a rolling tin as you move it.
Place the tart tin on a baking sheet. Line with a piece of greaseproof paper, fill with baking beans and bake in the oven for 20 minutes. Remove the greaseproof paper and baking beans and continue baking for another 12 to 14 minutes or until golden and cooked. Leave to cool for 10 minutes.
Pour the ganache into the cooled case (reheat if it has set too much) and smooth over the surface.
Decorate with the Lindor Truffle halves, alternating between white and milk. Chill in the fridge for half an hour before drizzling leftover reheating any leftover ganache and drizzling on top.
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