Sweet Tooth: Marbled Ganache Chocolate Tart

Once in a while, there comes a dish that knocks me off my feet. And this chocolate tart, whose recipe I found on my first visit to Argentina, pretty much clotheslined me (In a good way, of course). The creamy ganache just melts in your mouth and the Dulce de Leche at the bottom is a nice little surprise waiting just for you. Plus, the swirly white and dark chocolate make it nice to look at (in the five seconds before you devour it). If you don’t like alcohol in your desserts (what’s wrong with you? No, just kidding), then you can forgo the rum, but I find it a good contrast to the sweetness of the other ingredients.

Marbled Ganache Chocolate Tart

• 7 Tbsp. Butter, chilled and cut into cubes
• ¼ cup Sugar
• 1 Egg Yolk
• 1 Cup Plus 1 Tsp. All Purpose Flour
• 3 ½ Tbsp. Cocoa Powder
• ¼ Tsp. Vanilla Extract
• 200 g (or approx. 2 bars) Semi-sweet Baking Chocolate, Chopped
• 100 g (or approx. 1 bar) White Baking Chocolate, Chopped
• 1 ¼ cup Heavy Cream
• ½ cup Dulce De Leche
• 3 Tbsp. Rum

Crust: Sift flour and cocoa powder together onto a clean, flat workspace (like your kitchen counter). Make a large well in the center, creating a sort of ring of flour. In the middle, place the butter and, using your hands, mix them together. Squishing butter and flout together with your fingers. Fun! Reform ring. Place Egg yolk, sugar, and vanilla in center. Knead with hands until a homogenous dough forms. Chill in refrigerator for 15 minutes. Roll dough out with a rolling pin over a floured surface and place over pie dish, trimming extra dough around edges. Refrigerate for 10 minutes. Bake at 325 degrees F for 10 to 15 minutes*. Chill until ready to use.

Ganache Filling: In a saucepan, bring heavy cream to a gentle boil. Meanwhile, place chopped white and semi-sweet chocolates in separate bowls. Once cream boils remove from heat and add half to each of the bowls. Gently shake bowls while adding cream to melt chocolate, mixing with a wooden spoon if not completely melted. Assemble tart as soon as chocolate is melted.

Assembly: Mix Dulce de Leche with rum. Spread mixture on bottom of piecrust. Pour semi-sweet chocolate ganache into piecrust. Over this, pour white chocolate ganache. Using a thin stick, gently swirl to create marbled effect. Refrigerate tart until ganache is completely set.

* Tip: to prevent dough from rising while baking, Place a piece of parchment paper or saran wrap over piecrust and add dry beans over that. The beans will act as a weight and prevent rising. They can be re-used.

Enjoy!