Not your regular choc-orange combo, this caramelized white chocolate tart is triple chocolate layers of decadence. It has a chocolate pastry crust filled with caramelized white chocolate ganache, topped with zesty clementines and creamy white chocolate ganache. This tart is a bit more complex, but can all be made in stages ahead of time.
Chocolate: The ganache for this tart is made with caramelized white chocolate. You can buy this in some places pre-made as blond chocolate, or you can make your own. How to make your own caramelized white chocolate is detailed in this post.
Whenever making ganache it is important to use high quality chocolate. Lower quality often contains ingredients than can affect the ganache.
Whipped ganache: I love using whipped ganache, it has a beautiful creamy texture and it easy to pipe on top. It is fairly easy to make but does require extra steps. The whipped ganache is very optional for this tart, it will still taste fantastic without it. You could also sub with whipped cream.
Make sure you whip the ganache while it is still cold from the fridge, it will not whip well if left at room temperature.
Substitutions:
Caramelized white chocolate: You can really use any other good quality chocolate to make the ganache. The tart will be a different flavour, but will still be delicious.
Storage
This tart should be stored and will last a few days in the fridge.
Caramelized White Chocolate Ganache Tart with Clementines
Ingredients
1/2 tsp salt
Caramelized White Chocolate Ganache
40g butter
Optional: White Chocolate Whipped Ganache
300g cold whipping cream (33% fat)
2–3 clementines
Instructions
White Chocolate Whipped Ganache
Melt the chocolate in a bain marie/double broiler.
Heat up 200g of whipping cream to a boil. Pour the cream into the melted chocolate and stir vigorously.
Add the cold whipping cream and mix with an immersion blender to emulsify to mix. Refrigerate for at least 6 hours.
Chocolate Pastry
Beat the softened butter and icing sugar in a bowl or stand mixer until creamy. Add the egg, scrape down the sides of the bowl and mix till combined.
Add in the flour, cocoa and salt, beat on a low speed until the dough just comes together and there is no more visible flour, be careful not to overmix. The dough should be creamy and smooth, if it appears a little dry add 1 tablespoon of cream/milk and mix till just combined.
Press the dough together into a round disk, wrap in food wrap and chill for at least 30mins, or you can freeze for later use. When ready to bake, remove the dough and let soften so that it’s still cool, but just soft enough to roll.
Roll the dough out to about 3-5mm thick and fit into a buttered 9” tart pan. Trim the top of the pastry by running a rolling pin across the top of the tart ring, or run a knife around the edge of the pan. Prick the bottom of the tart crust all over with a fork. Refrigerate/freeze for at least 30mins.
Preheat the oven to 350°F. Line the tart crust with parchment paper and baking weights.
Blind bake for 25mins. Remove the pie weights and continue to bake for another 10-15mins until baked. Leave to cool.
Ganache
Heat the cream to a boil with the honey.
Pour half the cream over the chocolate and stir to melt. Pour the rest of the cream and stir till silky.
Add the butter and stir until incorporated. Pour the ganache over the tart crust. Refrigerate for a few hours until the ganache is set.
Assembly
Supreme the clementines by cutting off both ends. Slice off the peel, then cut out the segments, removing the pith and membrane.
Remove the white chocolate ganache from the fridge. Whip with an electric whisk till soft peaks form. Pipe the whipped ganache on the tart and decorate with clementines.
