Tuesday, February 18, 2020

Chocolate Ganache Tart

Chocolate Ganache Tart, Chocolate Tart, Ganache Tart, Strawberry Hearts, Valentine's Dessert, Chocolate PieA chocolate ganache tart is a classic dessert that's the perfect end to a special meal.  With a cookie crust and a rich, decadent filling made of nothing more than chocolate, cream and butter, it's best served in small slices.

The crust can be made from any cookies that you like - I used Pecan Sandies for mine - and the crushed cookies are combined with salt and butter, pressed into a tart pan and then briefly baked just to set the crust.

Unlike a chocolate pie, which has a soft and creamy custard or pudding filling made by cooking milk, egg yolks, sugar, cocoa and corn starch until thickened (with a bit of butter, chocolate and vanilla added after cooking), the filling of a ganache tart is much more rich and firm.  The process is simple - cream is heated to a gentle simmer, then poured over chopped chocolate and butter.  The mixture gets stirred until everything is melted and smooth, turning into ganache.  The ganache is poured into the crust and sets up firm as it cools.  If you love the flavor of good-quality chocolate, then you'll love everything about a ganache tart.




Chocolate Ganache Tart, Chocolate Tart, Ganache Tart, Strawberry Hearts, Valentine's Dessert, Chocolate Pie

Chocolate Ganache Tart, Chocolate Tart, Ganache Tart, Strawberry Hearts, Valentine's Dessert, Chocolate Pie





It's a nice change from sugary desserts, because ganache is decidedly un-sweet, especially if you use a darker chocolate, and the decision of what chocolate to use is where you can make it as sweet as you like.  I used dark chocolate with about 60% cacao, which is probably as dark as I would go, but you could use a semi-sweet or even milk chocolate if you want a sweeter filling.

To garnish the tart, I cut little strawberry hearts and served it with lightly sweetened, freshly whipped cream.  It was delicious.




Chocolate Ganache Tart, Chocolate Tart, Ganache Tart, Strawberry Hearts, Valentine's Dessert, Chocolate Pie

Chocolate Ganache Tart, Chocolate Tart, Ganache Tart, Strawberry Hearts, Valentine's Dessert, Chocolate Pie

Chocolate Ganache Tart, Chocolate Tart, Ganache Tart, Strawberry Hearts, Valentine's Dessert, Chocolate Pie

Chocolate Ganache Tart, Chocolate Tart, Ganache Tart, Strawberry Hearts, Valentine's Dessert, Chocolate Pie




Chocolate Ganache Tart
printable


Crust.
  • 1 package pecan sandies (about 11 ounces of pecan shortbread cookies)
  • 1/2 teaspoon coarse Kosher salt
  • 6 tablespoons unsalted butter, melted
Filling.
  • 8 1/2 ounces (1 cup) heavy whipping cream
  • 12 ounces good-quality chocolate, around 60% cacao, finely chopped
  • 4 tablespoons unsalted butter, diced
Garnish.
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • fresh berries 
Crust.
Preheat the oven to 350 F and lightly grease the bottom and sides of a 9-inch round fluted tart pan with a removable bottom.  With a food processor, finely crush the cookies.  Stir in the salt and melted butter until moistened and crumbly.  Press firmly against the sides and bottom of the pan in an even layer.

Bake the crust for 8 minutes until toasted and golden.  If needed, use the bottom of a glass or measuring cup to gently press the crust back down if it's puffed up.  Set aside to cool.

Filling.
Pour the cream into a saucepan and gently warm over medium low heat until it just simmers around the edges.

Place the chopped chocolate and the butter in a bowl.  Pour the hot cream over the chocolate and butter, let stand for three minutes, and then stir with a spatula until the chocolate and butter is completely melted and smooth.

Scrape the ganache into the crust and smooth out the top.  Let sit at room temperature overnight (or refrigerate for 4-6 hours) until firm.  If you refrigerate the tart to speed up setting the chocolate, you should take it out several hours before serving, since the tart should be served at room temperature.

Garnish.
Before serving, whip the cream and powdered sugar until thick.  Serve the tart with the whipped cream and  fresh berries.

Yields 10-12 servings
Recipe from Curly Girl Kitchen

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