{"id":3446,"date":"2020-01-14T15:09:13","date_gmt":"2020-01-14T20:09:13","guid":{"rendered":"http:\/\/french-barn.com\/blog\/?p=3446"},"modified":"2020-01-14T15:09:13","modified_gmt":"2020-01-14T20:09:13","slug":"tarte-salee-a-la-ganache-au-chocolat","status":"publish","type":"post","link":"https:\/\/french-barn.com\/blog\/en-francais\/tarte-salee-a-la-ganache-au-chocolat","title":{"rendered":"Tarte sal\u00e9e \u00e0 la ganache au chocolat"},"content":{"rendered":"\n
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L\u2019arriv\u00e9e de l\u2019hiver d\u00e9clenche toujours un d\u00e9sir de chocolat, un remontant saisonnier contre le temps froid et venteux de cette p\u00e9riode de l\u2019ann\u00e9e ! Et, bien s\u00fbr, que seraient les vacances sans une sorte d’indulgence au chocolat ?<\/p>\n\n\n\n

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Tarte sal\u00e9e \u00e0 la ganache au chocolat <\/h4>\n\n\n\n

Aujourd’hui, je partage une tarte au chocolat classique \u00e0 la ganache, traditionnellement appel\u00e9e “tarte au chocolat”. Cela semble sophistiqu\u00e9 et compliqu\u00e9, mais c’est un dessert assez facile \u00e0 pr\u00e9parer. Cette tarte \u00e0 la ganache au chocolat sal\u00e9 est tr\u00e8s riche, onctueuse, agr\u00e9ablement sal\u00e9e et tr\u00e8s chocolat\u00e9e ; une petite tranche est tout ce dont vous avez besoin !<\/p>\n\n\n\n

Qu’est-ce que la ganache<\/h4>\n\n\n\n

La ganache est\nsimplement un m\u00e9lange de cr\u00e8me \u00e9paisse et de chocolat. La cr\u00e8me chaude et le\nchocolat en morceaux sont m\u00e9lang\u00e9s ensemble pour obtenir un liquide lisse et\nbrillant. La ganache peut \u00eatre utilis\u00e9e comme gla\u00e7age pour les g\u00e2teaux,\ntransform\u00e9e en truffes, ou utilis\u00e9e comme sauce ou garniture. Elle est assez\npolyvalente dans le domaine des desserts.<\/p>\n\n\n\n

Comme vous l’avez\npeut-\u00eatre devin\u00e9, les composants de la ganache la rendent assez riche. Par\nexemple, cette tarte de 9″ servira environ 10 \u00e0 12 personnes et une petite\npart suffira \u00e0 combler votre envie de chocolat.<\/p>\n\n\n\n

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Faire cette recette sans produits laitiers<\/h4>\n\n\n\n

Pendant les vacances, nous devons souvent recevoir des amis qui ont des pr\u00e9f\u00e9rences ou des restrictions alimentaires. Cette recette peut facilement \u00eatre r\u00e9alis\u00e9e sans produits laitiers en faisant quelques petites substitutions :<\/p>\n\n\n\n

Pour la cr\u00e8me \u00e9paisse<\/strong>, utilisez du lait de coco riche en mati\u00e8res grasses dans une mesure \u00e9gale – cela fait une fantastique ganache au go\u00fbt tr\u00e8s similaire \u00e0 la version cr\u00e8me. J’ai fait de la ganache sans produits laitiers plus de fois que je me souvienne, alors n’h\u00e9sitez pas \u00e0 l’essayer. Et non, vous ne sentirez pas le go\u00fbt de la noix de coco.<\/p>\n\n\n\n

Pour le beurre<\/strong>, utilisez de l’huile de coco froide ou une alternative au beurre froid sans produits laitiers dans une mesure \u00e9gale. La plupart des substituts du beurre contiennent du sodium, donc omettez la mesure de sel des ingr\u00e9dients secs.<\/p>\n\n\n\n

<\/p>\n\n\n\n

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Astuces pour pr\u00e9parer cette tarte sal\u00e9e \u00e0 la ganache au chocolat <\/h4>\n\n\n\n
  • N’\u00e9tirez pas la p\u00e2te<\/strong> – lorsque vous placez la p\u00e2te \u00e0 tarte dans le moule, ne l’\u00e9tirez pas. Si vous avez roul\u00e9 la p\u00e2te avec un surplomb de 1″, vous aurez suffisamment de p\u00e2te pour tapisser votre moule \u00e0 tarte. La p\u00e2te \u00e9tir\u00e9e est plus sensible au r\u00e9tr\u00e9cissement pendant la cuisson.<\/li>
  • Gardez la p\u00e2tisserie froide<\/strong> – cela garantit que votre coque ne r\u00e9tr\u00e9cit pas trop dans le four et facilite le roulage et le transfert de la p\u00e2te.<\/li>
  • Chauffez doucement la cr\u00e8me<\/strong> – faites chauffer la cr\u00e8me lentement \u00e0 feu moyen et remuez souvent. Lorsque la cr\u00e8me commence \u00e0 frissonner, elle est pr\u00eate \u00e0 couler sur le chocolat. Une cr\u00e8me surchauff\u00e9e aura un go\u00fbt br\u00fbl\u00e9 qui ne sera pas si agr\u00e9able, et elle peut br\u00fbler tr\u00e8s rapidement si elle n’est pas surveill\u00e9e !<\/li>
  • Utilisez du chocolat de bonne qualit\u00e9<\/strong> – achetez un chocolat noir semi-sucr\u00e9 de bonne qualit\u00e9 pour cette recette. Cependant, avec la qualit\u00e9 vient un prix plus \u00e9lev\u00e9. Cela \u00e9tant dit, le chocolat est une question de go\u00fbt et de pr\u00e9f\u00e9rence personnels, alors choisissez quelque chose que vous aimez … parfois, le meilleur chocolat est simplement celui qui correspond \u00e0 votre budget et qui a bon go\u00fbt.<\/li><\/ul>\n\n\n\n
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    Bonne ann\u00e9e \u00e0 toutes et \u00e0 tous\u00a0!<\/strong><\/p>\n\n\n\n

    \n\n\n\n

    Tarte sal\u00e9e \u00e0 la ganache au chocolat <\/h3>\n\n\n\n

    Cette tarte sal\u00e9e \u00e0 la ganache au chocolat classique est un dessert riche, gourmand et facile \u00e0 pr\u00e9parer pour les f\u00eates. Le chocolat noir mi-sucr\u00e9 est fondu dans une ganache lisse et brillante, vers\u00e9 dans une coquille de tarte cuite au four et garni de sel de mer feuillet\u00e9. Cette recette peut facilement \u00eatre faite sans produits laitiers (voir les notes ci-dessous). Cette tarte servira avec plaisir une petite foule de 10-12 personnes.<\/em><\/p>\n\n\n\n

    Fait | 1 tarte de 9” <\/em><\/p>\n\n\n\n

    Pr\u00e9paration | 60 minutes<\/em><\/p>\n\n\n\n

    Cuisson | 20 minutes<\/em><\/p>\n\n\n\n

    Repos | 2 hours<\/em><\/p>\n\n\n\n

    INGREDIENTS<\/strong><\/p>\n\n\n\n

    P\u00e2te \u00e0 tarte<\/em><\/strong><\/p>\n\n\n\n

    • 1 \u00bc tasse de farine tout usage<\/li>
    • 3 cuill\u00e8res \u00e0 soupe de sucre granul\u00e9<\/li>
    • \u00bc cuill\u00e8re \u00e0 caf\u00e9 de sel de mer<\/li>
    • \u00bd tasse de beurre non sal\u00e9 froid, coup\u00e9 en morceaux<\/li>
    • 3 cuill\u00e8res \u00e0 soupe d’eau froide<\/li><\/ul>\n\n\n\n

      Ganache<\/em><\/strong><\/p>\n\n\n\n

      • 12 onces de chocolat noir mi-sucr\u00e9, grossi\u00e8rement cass\u00e9<\/li>
      • 1 \u00bc tasse de cr\u00e8me \u00e9paisse<\/li>
      • 1 cuill\u00e8re \u00e0 caf\u00e9 d’extrait de vanille<\/li>
      • \u00bd cuill\u00e8re \u00e0 caf\u00e9 de sel de mer<\/li><\/ul>\n\n\n\n

        Garniture<\/em><\/strong><\/p>\n\n\n\n

        • Sel de mer <\/li>
        • Noisettes grill\u00e9es, hach\u00e9es<\/li><\/ul>\n\n\n\n
          • <\/li><\/ul>\n\n\n\n

            INSTRUCTIONS<\/strong><\/p>\n\n\n\n

            Pr\u00e9parez la tarte<\/em><\/strong><\/p>\n\n\n\n

            1. Dans un bol moyen, tamisez ensemble la farine, le sucre et le sel. \u00c0 l’aide d’un m\u00e9langeur \u00e0 p\u00e2tisserie, couper le beurre froid jusqu’\u00e0 ce que des morceaux de la taille d’un pois se forment. Ajouter l’eau froide et p\u00e9trir doucement la p\u00e2te \u00e0 la main jusqu’\u00e0 ce qu’elle se rassemble en boule. Si la p\u00e2te est s\u00e8che et ne colle pas \u00e0 elle-m\u00eame, ajoutez une cuill\u00e8re \u00e0 soupe d’eau suppl\u00e9mentaire.<\/li>
            2. Formez la p\u00e2te en un disque plat de 6″, couvrez-le de pellicules de cire d’abeille r\u00e9utilisables (ou de film alimentaire) et placez-les au r\u00e9frig\u00e9rateur pendant 30 minutes.<\/li>
            3. Sur une surface l\u00e9g\u00e8rement farin\u00e9e, roulez la p\u00e2te r\u00e9frig\u00e9r\u00e9e en un rond de 12\u2019\u2019. Transf\u00e9rer soigneusement la p\u00e2te dans un moule \u00e0 tarte de 9\u201davec un fond amovible. Pressez la p\u00e2te uniform\u00e9ment dans les bords cannel\u00e9s et coupez l’exc\u00e9dent. Couvrir et remettre au r\u00e9frig\u00e9rateur pendant 30 minutes.<\/li>
            4. Cuire le fond de tarte \u00e0 l\u2019aveugle<\/strong> : pr\u00e9chauffer le four \u00e0 350F. Placer le moule \u00e0 tarte r\u00e9frig\u00e9r\u00e9 sur une plaque \u00e0 p\u00e2tisserie. Piquez la p\u00e2te avec les dents d’une fourchette. Tapisser l’int\u00e9rieur de la tarte de papier parchemin et remplir de poids \u00e0 tarte (ou de haricots secs).<\/li>
            5. Cuire au four pr\u00e9chauff\u00e9 de 22 \u00e0 25 minutes ou jusqu’\u00e0 ce que les bords deviennent l\u00e9g\u00e8rement dor\u00e9s. Retirez les poids et transf\u00e9rez le moule \u00e0 tarte sur une grille pour refroidir compl\u00e8tement.<\/li><\/ol>\n\n\n\n

              Pr\u00e9parez la ganache<\/em><\/strong><\/p>\n\n\n\n

              1. Dans un grand bol \u00e0 m\u00e9langer en verre, ajoutez les morceaux de chocolat hach\u00e9s. Mettre de c\u00f4t\u00e9. Dans une petite casserole, chauffer doucement la cr\u00e8me jusqu’\u00e0 ce qu’elle mijote \u00e0 peine. Ajouter d\u00e9licatement la cr\u00e8me chaude, la vanille et le sel de mer au chocolat et remuer doucement jusqu’\u00e0 ce que tout le chocolat soit fondu et que le m\u00e9lange soit lisse et brillant.<\/li>
              2. Versez la ganache dans la coque \u00e0 tarte refroidie et laissez reposer 1 \u00e0 2 heures au r\u00e9frig\u00e9rateur, ou jusqu’\u00e0 ce que le chocolat ait perdu son \u00e9clat et qu’il ne bouge pas lorsqu’il est secou\u00e9 doucement. Conserver la tarte au r\u00e9frig\u00e9rateur jusqu’\u00e0 ce qu’elle soit pr\u00eate \u00e0 garnir et \u00e0 servir.<\/li><\/ol>\n\n\n\n

                Salez le dessus<\/em><\/strong><\/p>\n\n\n\n

                1. Saupoudrer le sel marin en flocons sur le dessus de la ganache au chocolat. Ajouter des noisettes grill\u00e9es hach\u00e9es pour la pr\u00e9sentation. Retirez l’anneau du moule \u00e0 tarte et placez-le sur un plat de service. Laisser reposer \u00e0 temp\u00e9rature ambiante pendant 15 minutes avant de d\u00e9couper.<\/li><\/ol>\n\n\n\n

                  <\/p>\n\n\n\n

                  Remarques <\/strong>| Pour rendre cette recette sans produits laitiers, utilisez une mesure \u00e9gale de lait de coco entier en \u00e9change de cr\u00e8me \u00e9paisse. Pour le beurre, utilisez une quantit\u00e9 \u00e9gale d’huile de noix de coco ou une alternative au beurre sans produits laitiers. Si vous utilisez du beurre sans produits laitiers, omettez la mesure de sel des ingr\u00e9dients secs acidul\u00e9s. La p\u00e2te \u00e0 tarte peut \u00eatre pr\u00e9par\u00e9e un jour \u00e0 l’avance et conserv\u00e9e au r\u00e9frig\u00e9rateur jusqu’au moment de la cuisson. Cette tarte peut \u00e9galement \u00eatre pr\u00e9par\u00e9e un jour \u00e0 l’avance et conserv\u00e9e au r\u00e9frig\u00e9rateur jusqu’au moment de servir. Les portions peuvent \u00eatre couvertes et congel\u00e9es jusqu’\u00e0 1 mois – d\u00e9congeler au r\u00e9frig\u00e9rateur avant de servir.<\/em><\/p>\n\n\n\n

                  \"Salted<\/figure>\n","protected":false},"excerpt":{"rendered":"

                  L\u2019arriv\u00e9e de l\u2019hiver d\u00e9clenche toujours un d\u00e9sir de chocolat, un remontant saisonnier contre le temps froid et venteux de cette<\/p>\n","protected":false},"author":1,"featured_media":3370,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"colormag_page_container_layout":"default_layout","colormag_page_sidebar_layout":"default_layout","footnotes":""},"categories":[320,2],"tags":[330,332,331,333],"class_list":["post-3446","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-en-francais","category-food-wine","tag-noel","tag-patisserie","tag-sel-de-mer","tag-tarte-au-chocolat"],"yoast_head":"\nTarte sal\u00e9e \u00e0 la ganache au chocolat<\/title>\n<meta name=\"description\" content=\"This classic salted chocolate ganache tart is a rich, indulgent and easy to prepare for the holidays. 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