If I could make this, you can, too.
I'm not joking. Somehow, even with nearly 10 years of food blogging under my belt, I have managed to get to the point where I understand the basics of baking and even have some clever ideas of my own. But making things look pretty? Beautiful, pin-worthy pies and cake slices? Not my strong suit.
This tart came out very prettily for me, and for the rest of you non-domestic goddesses, too.
This lovely tart starts with a tender, almost shortbread-like crust, which acts as a flavorful base for a rich, smooth ganache made using two simple yet exquisite ingredients: 85% cacao extra dark chocolate and olive oil.
It’s almost unbelievable how much flavor these two ingredients impart.
The chocolate adds a deep, dark flavor to the filling, and the olive oil adds a distinct nuttiness and a subtle fruit-like undertone, as well as a silky, smooth texture. When paired with the cookie-like crust, these unique flavor elements it make for a truly wonderful taste experience.
Garnishing the finished tart with slivered Baci chocolate makes it look extra fancy, and the nutty chocolate candies also act as a wonderful flavor complement to the olive oil in the filling. This tart will make an elegant finish to any meal.
Oh, happy day!
Baci Ganache Tart
Printable version here
Yield: one 9-inch tart - Prep time: 20 minutes - Total time: 1 hour
For the tart crust
- 2 cups all purpose flour
- ½ teaspoon salt
- 2 teaspoons sugar
- ½ teaspoon baking powder
- ½ cup high quality extra virgin olive oil
- ¼ cup whole milk
For the filling
- 2 bars (3.5 ounces each; or 6-7 ounces chopped chocolate) 85% Cacao Extra Dark Chocolate, coarsely chopped
- ⅓ cup high quality extra virgin olive oil
6-8 Baci candies, sliced into thin slivers
- Preheat the oven to 400 degrees F. In a large bowl, whisk together the flour, salt, sugar, and baking powder.
- In a medium bowl, whisk together the olive oil and milk.
- Pour the olive oil mixture into the flour mixture, and stir with a wooden spoon until combined. When the mixture begins to come together and thicken, switch to mixing with your impeccably clean hands to ensure that the mixture is totally combined.
- Pat the mixture evenly into the bottom and up the sides of a 9-inch tart pan. A 9-inch springform pan can also be used; press the mixture up the sides, but only about an inch.
- Bake for 10-12 minutes, or until lightly golden. Remove from the oven and let cool in the pan set on a wire rack until the shell reaches room temperature.
- Prepare the filling. In the top of a double boiler or in the microwave, melt the chocolate. Once melted, whisk in the olive oil. Mix to combine. The mixture will be fairly liquid at first. Give it a stir every five minutes or so, to discourage separation, until the mixture has thickened into a thick, syrupy consistency. Pour evenly into the prepared and cooled tart shell. If desired, garnish the top of the tart with slivered Baci (to get the effect shown in the photo, which employed 6 slivered Baci, place the pieces gently in a circular pattern, working from the outside in).
- Transfer the tart to the refrigerator to let the filling set for about 30 minutes before serving. Store leftovers well-wrapped in the refrigerator, but serve the tart at cool room temperature.