Tart

Tart

This simple and elegant Dark Chocolate Ganache Tart can be topped with anything you like, from a sprinkling of sea salt to dulce du leche or fresh berries.

 Course Dessert

 Type Tart

 Prep Time 2 hours 30 minutes

 Cook Time 8 minutes

 Total Time 2 hours 38 minutes

 Servings 10

  483 kcal

 Author Olivia

INGREDIENTS

Cookie Crust:

·         1 1/2 cups cookie crumbs (sugar cookie, graham cracker, digestive, etc.)*

·         6 Tbsp unsalted butter melted

·         1/4 cup granulated sugar

Dark Chocolate Ganache Filling:

·         12 oz good quality dark chocolate **340g, finely chopped

·         8.5 oz heavy whipping cream 1 cup, 240g

·         4 Tbsp unsalted butter room temperature, broken up

Toppings:

·         Maldon Sea Salt Flakes

·         Dulce de Leche

 

INSTRUCTIONS

Cookie Crust:

1.    Preheat oven to 350F.

2.    Combine all ingredients in a medium bowl until crumbly. Press firmly into a 9" tart pan (sides first, then bottom).*** Bake for 7-8mins. Cool completely in pan.

Dark Chocolate Ganache Filling:

1.    Place chopped chocolate and butter into a large bowl.

2.    In a small saucepan, bring cream just barely to a simmer. Pour over chopped chocolate and cover bowl immediately with plastic wrap. Let stand 5 mins. Stir with a spatula until combined and smooth. ****

3.    Pour into cooled tart shell and allow to set - overnight at room temperature or 1-2 hours in the fridge.

4.    Sprinkle with sea salt and drizzle with dulce de leche (or any other sauce) if desired. Serve at room temperature.

NOTES

* I used crushed up sugar cookies from a failed recipe.
** Do not use baker's chocolate.
*** I used a flat metal measuring cup to help press down.
**** If you have unmelted chunks of chocolate in your ganache still, you can heat it up over a simmering double boiler on the stove.

Source lifforcake.com       

Tweet