Dark Chocolate Ganache Tart

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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.




Original Recipes visit: Dark Chocolate Ganache Tart @ livforcake.com

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