Chocolate Ganache Tart (Gluten-Free)
Author: Nicole
Ingredients
For Crust:
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 6 tablespoons granulated sugar
  • 2 large egg yolks
  • 1-1/4 cups gluten-free or all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • ½ teaspoon coarse sea salt
For Filling:
  • 1 large egg plus 1 large egg yolk
  • 1 cup heavy cream
  • 10 ounces bittersweet chocolate (preferably 50-60% cacao), chopped
  • 1 teaspoon orange-flavored liqueur, such as Cointreau
  • 1 teaspoon vanilla extract
  • ½ teaspoon coarse sea salt
For Topping:
  • Flaky sea salt (such as Maldon)
  • 1 tablespoon dark-roasted espresso or coffee beans, finely chopped
Instructions
Preparing the Crust:
  1. In bowl of a standing mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, cream butter and sugar on medium speed, scraping down the bowl as needed with a spatula. Beat in egg yolks, scraping down side of bowl as needed to incorporate.
  2. In a separate medium bowl, sift flour, cocoa powder and salt. Beat flour mixture into egg mixture on low speed in three batches, stopping as soon as it's incorporated.
  3. Form dough into a ball with your hands, then flatten it slightly into a disk. Wrap in plastic wrap and chill until slightly more firm, 30 minutes or up to 1 day (if dough is very firm when you remove it, let sit at room temperature for 10 minutes).
  4. Remove the dough and reserve a golf ball-size piece. Place remainder in center of a 13x4-inch fluted rectangular tart pan or 9-inch round tart pan with a removable bottom. Press dough across the bottom and up the sides of the pan to form a very thin (1⁄8-inch) layer, making sure dough is not too thick in the corners. Prick the bottom of the dough about every 2 inches with the tines of a fork. Place the tart pan on a baking sheet. Freeze until firm, about 10 minutes.
  5. Preheat to 375° and adjust rack to the top third of the oven. Bake about 8 minutes; check to see if dough has puffed up, and if so press it back down using a spatula or by poking with a fork (if holes form, you can patch them later with the reserved dough). Bake until set, about 15 minutes more. Remove from oven.
  6. While the crust is still hot, gently patch any holes with pieces of the reserved raw dough (the residual heat will fuse them together). Let cool completely in the tart pan. Crust can be made up to 1 day ahead. Once cooled, wrap in plastic wrap.
Preparing the Filling:
  1. Preheat the oven to 350°.
  2. In a small bowl, whisk egg and egg yolk.
  3. In a medium pot over medium heat, bring 1-inch of water to a simmer. Set a medium heatproof bowl inside the pot (be sure the bottom of the bowl does not touch the water). Add cream and chocolate to bowl and cook, stirring frequently with a rubber spatula, just until the chocolate is melted and glossy. Quickly remove the bowl and set aside.
  4. To temper the egg so it does not scramble in the chocolate, whisk 1 tablespoon of chocolate mixture into egg mixture. Repeat. Then, using a rubber spatula, fold egg mixture into chocolate mixture until combined. Stir in the orange liqueur, vanilla and salt.
  5. Set prepared tart shell on a baking sheet. Quickly pour chocolate filling into the prepared tart shell, tilting tart pan as needed to help evenly distribute and fill the corners. Bake until filling is just set but slightly jiggly in the center when the pan is shaken, 20 to 25 minutes
  6. Remove and let cool 5 minutes.
  7. Sprinkle tart generously with flaky sea salt and lightly with chopped espresso beans.
  8. Transfer tart pan to a cooling rack. Let cool completely.
  9. Carefully remove the fluted rim before slicing to serve.
  10. Tart can be made one day ahead. Once fully cooled, wrap in plastic wrap and store in refrigerator. Remove from refrigerator 30 minutes before serving.
Notes
* For gluten-free flour I use Cup4Cup Multipurpose Flour.
Recipe by Riegl Palate at https://www.rieglpalate.com/chocolate-ganache-tart-gluten-free/