Is This Chocolate Tart an Aphrodisiac?
It may be that aphrodisiac foods are more effective due to their placebo effect rather than anything related to real science, but when they are concocted into delicious recipes, it sure doesn’t hurt to try! We’re all about killing two birds with one stone, after all.
Chocolate has long been in pole position on the list of aphrodisiac foods, but we bet you didn’t know that mustard holds a prominent spot on this roster, too. As the world’s oldest condiment, it was once used medicinally rather than as a culinary ingredient.
Combining luxurious chocolate ganache and honey Dijon, this tart will definitely cut the mustard for your Valentine’s Day dinner. At the very least, we can guarantee you’ll experience a gastronomic climax.
Check out our slideshow above for more great Valentine’s Day dinner ideas.
By Gaia Guidi Filippi
Swoon-worthy Dark Chocolate Ganache Tart with Honey Dijon Pretzel Crust
Recipe courtesy of Maille
1/2 cup of salted butter, room temperature
3/4 cup of confectioners' sugar
4 tablespoons of Maille Honey Dijon mustard
1 3/4 cup of salted mini-pretzels, crushed (reserve a few pretzels intact)
1 1/2 cups of all-purpose flour
1/4 teaspoon of salt
10 ounces of dark chocolate chips or baking bar), melted
1.5 cups of heavy cream
12 oz dark chocolate (3 baking bars of 4 oz each), chopped
Sea salt for sprinkling on top
In a stand mixer with paddle attachment, cream the butter until smooth for approximately 30 seconds. Then add the confectioners' sugar, Maille Honey Dijon mustard and the pretzels. Blend on a low speed until incorporated. Then slowly add the flour, egg and salt. Blend. Finally, add 4-6 whole mini-pretzels to the batter and blend quickly--just breaking them up but leave the pieces large enough to add a fun crunch to the crust. Remove the dough and wrap in plastic wrap for at least 2 hours or up to 2 days. Remove and let dough warm up on the counter for approximately 25 minutes before rolling out for individual tartlettes or a tart pan.
Preheat the oven to 375 degrees. Prepare two fluted tartlet pans (with removable bottom) or a regular size (9-inch) fluted tart pan with removable bottom with baking spray followed by a dusting of flour.
Roll the dough out to about one quarter inch thick, if the dough breaks, just pinch it back together. Place into your pan gently. (Any breaking or cracking can be pinched back together or you can use excess pieces for filling in--this dough is very forgiving.) Press gently into the fluted pan and then poke the bottom of the crust several times with a fork. This will allow the steam to escape. Form the crust right to the top edge of the tart pan, running a knife along the edge to remove any excess dough. Bake for approximately 18-22 minutes for tartlette or longer for a full tart, until golden brown. (Since oven temperatures vary, the golden outer edge will be the best way to indicate that the crust is ready.)
Remove and let cool completely. The crust will firm up to a lovely crunchy texture as it cools. When your tart shells are completely cooled, paint in the inside of each tartlette or tart with a thin coating of melted dark chocolate. Refrigerate. While the chocolate-coated tart shell cools, over medium heat warm the heavy cream. Once it begins to boil, turn the heat off and add the chopped chocolate and whisk vigorously. The mixture will resemble a dark chocolate pudding. Keep whisking for 2-3 minutes, then let the mixture cool completely (about 30 minutes). Once cooled, pour into your prepared shell or shells, and top each with a sprinkling of sea salt. Refrigerate until the ganache becomes firm. Make up to four days ahead (store tarts at room temperature).
Optional: When ready to serve, garnish with freshly whipped cream and raspberries.