Directions 10 steps | 75 Minutes
Prepare the crust. Preheat the oven to 410°F. Cut the butter into small pieces and place in a medium ovenproof bowl.
Stir in the oil, water, sugar and salt. Place the bowl in the oven until the mixture is bubbling and just starting to brown, about 15 minutes. Remove the bowl from the oven and reduce temperature to 375˚F. The bowl will be very hot so handle with caution with oven gloves or pot holders until it is cool enough to handle.
Immediately add the flour. Stir with a heat-proof spatula until the mixture forms a ball.
Transfer the dough to a 9-inch tart mold with a removable bottom. When it is cool enough to handle, press the dough into an even layer with your fingers. Start with the sides and then press the remaining dough on the bottom.
Pierce several holes of the bottom crust with a fork. Press the sides of the crust with a fork to reinforce. Bake for 15 minutes or until the crust is golden brown. Remove from the oven and allow to cool completely before filling.
Make the ganache filling. Break the chocolate into small pieces and place it in a medium bowl. Set aside.
Heat the cream on the stovetop or in the microwave. Remove it from the heat just as it starts to boil. Pour the hot cream over the chopped chocolate. Stir with a heat-proof spatula until chocolate has completely melted and the mixture is creamy.
Add the butter and stir until well combined.
Pour the chocolate mixture into the cooled crust and refrigerate for at least one hour. (See notes 1.)
Top with raspberries, strawberries, caramel, whipped cream or whatever strikes your fancy. Enjoy!
- The chocolate ganache tart can be made up to 24 hours in advance.