Chocolate tart (Egg-less recipe)

I had made a short crust pastry tart base long time back..and had kept it in an airtight container in the freezer.....but never got around to make a tart out of it......till yesterday. So I made it the quick-fix way. I made ganache and filled the tart shell and froze it...it din't freeze well , the filling was sticky...and gooey..and yet so delicious. I will make the whole thing again and update this post in future. 

Ingredients:

For the short crust pastry:

The recipe for crust is from joyofbaking website .

• 1 cup all purpose flour(130 gms)
• 1/2 cup butter(1 stick or 100 gms)-- chopped to pieces
• 1/3 cup sugar(35 gms)
• 1/8 tsp salt (I used salted butter, so omitted the salt)

For the filling:

• 150 gm dark chocolate
• 1 cup cream
• 1/4 cup chocolate chips
• cocoa powder for garnish

Recipe:

Shortcrust pastry:

• In a food processor, Add flour, sugar and salt. Blitz for 5-10 secs to mix well.
• Add chopped butter pieces and blitz again till everything comes together like bread crumbs. 
• Grease a tart pan with butter and press the pastry on to the tart pan.
• Bake in a pre-heated oven for 15 minutes. The oven temperature should be around 220 degrees.
• Leave the tart in the pan and let it cool completely.

Chocolate Filling:

• Heat 1 cup of cream in a sauce pan till it is scalded but not boiling. 

• Lower the heat and add 1 tsp of butter and 150 gm of chocolate broken to pieces.
• Stir it well to combine without any lumps. 
• Once the chocolate is melted completely, stir it well and pass it through a strainer to remove the lumps completely. Let it cool.

• Fill the tarts with the chocolate and cream mix. 
• Add chocolate chips.

• Chill for 3-4 hours. 
• Serve cold, dusted with cocoa powder.

Quantity:

• The filling was used for two 6 inch tarts.
• 6-8 servings (for both tarts)

Notes:

• You can decorate the tart with more whipped cream, shaved chocolate, raspberries, strawberries, etc
• You can add 30 gms cocoa powder to the base to make chocolate shortcrust pastry.
• You can just melt the chocolate with little butter and fill the tart with it. It should solidify again to give a clean cut slices.