Dark Chocolate Ganache Tart

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The production process is extremely simple, you just require to comply with the techniques that we have composed on this page. The complying with are the stages of exactly how to cook Dark Chocolate Ganache Tart.


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

Maldon Sea Salt Flakes
Dulce de Leche


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.

* 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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Originally posted 2018-01-01 22:10:47.