Tuesday, March 5, 2019

Chocolate Ganache Tarts






Chocolate Ganache Tarts

 

 

 

Dark, creamy, and incredibly rich - this dark chocolate ganache tart is a winner all around! Make one large 9" tart, or 4 mini tarts!

Ingredients

For the Crust:
·       1 1/2 cups all-purpose flour
·       1/2 cup confectioners' sugar
·       1/2 teaspoon salt
·       1/2 teaspoon ground cinnamon
·       Pinch of ground ginger
·       1/2 cup (1 stick) unsalted butter, very cold, cubed
·       1 large egg yolk, lightly beaten
·       For the chocolate ganache:
·       8 ounces dark chocolate, finely chopped
·       1 1/4 cups heavy cream
·       1/4 cup (1/2 stick) unsalted butter, at room temperature, cut into cubes

For the topping:
·       Flaky sea salt
·       OR
·       1 cup heavy cream
·       2 tablespoons confectioners' sugar
·       Fresh raspberries (about 1 cup)

Instructions

1.    To make the tart crust:
2.    In a large bowl combine the flour, sugar, salt, and spices. Cut in the butter with your fingers until well incorporated. Some of the butter chunks will be sized like small pebbles, others like oatmeal flakes. Once incorporated, add in the egg yolk and bring the mixture together using a fork. The mixture will be quite shaggy, but don't worry! Dump the mixture into a tart pan with a removable bottom (or 4 mini tart pans with removable bottoms) and using your fingers, press the crust into the sides and on the bottom of the pan. Place the crust in the freezer and chill for one hour. This step is mandatory and important; it will keep the tart crust from puffing up too much while baking.
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Full instructions: Click here