Dark Chocolate Ganache Tart
Description
This beautiful and elegant dessert is a great one to serve at holiday time. The tart is simple to make, it's just some crushed cookies, sugar and melted butter. And believe it or not, the ganache filling is easy too. Chop up some good quality chocolate an
Ingredients
Cookie Crust:
1 1/2 c. cookie crumbs (sugar cookies, graham crackers)
6 T. unsalted butter, melted
1/4 c. granulated sugar
Dark Chocolate Ganache Filling:
12 oz. good quality dark chocolate, finely chopped (NOT Baker's Chocolate)
8.5 oz. heavy whipping cream 1 c.
4 T. unsalted butter room temperature, broken up
Toppings:
Sea Salt Flakes
Dulce de Leche, fresh berries or your favorite sauce
Directions
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Combine all crust ingredients in a medium bowl until crumbly. Press firmly with a flat cup, like a measuring cup, into a 9 inch tart pan (sides first, then bottom).
Bake for 7-8 minutes. Cool completely in pan.
Dark Chocolate Ganache Filling:
Place chopped chocolate and butter into a large bowl.
In a small saucepan, bring cream just barely to a simmer. Pour over chopped chocolate; cover bowl immediately with plastic wrap. Let stand 5 minutes. Stir with a spatula until combined and smooth.*
Pour into the cooled tart shell. Let set overnight at room temperature or 1-2 hours in refrigerator.
Sprinkle with sea salt and drizzle with a dulce de leche or a favorite sauce or fresh berries, if desired.
Serve at room temperature.
10 servings.
* If there are still unmelted chunks of chocolate in the ganache, heat it up over a simmering double boiler on the stovetop.