DARK CHOCOLATE GANACHE TART

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DARK CHOCOLATE GANACHE TART

Minggu, 23 Juni 2019

DARK CHOCOLATE GANACHE 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.

INGREDIENTS

Cookie Crust:
  1. 1 1/2 cups cookie crumbs (sugar cookie, graham cracker, digestive, etc.)*
  2. 6 Tbsp unsalted butter melted
  3. 1/4 cup granulated sugar
Dark Chocolate Ganache Filling:
  1. 12 oz good quality dark chocolate ** 340g, finely chopped
  2. 8.5 oz heavy whipping cream 1 cup, 240g
  3. 4 Tbsp unsalted butter room temperature, broken up
Toppings:
  1. Maldon Sea Salt Flakes
  2. 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.