Description
Decadent Chocolate Ganache Tart. Honestly, the hardest thing you have to do is wait for it to chill at least 4 hours in the fridge. Plan ahead.
Ingredients
- FOR THE CRUST:
- 1-½ cup Chocolate Graham Cracker Crumbs
- 6 Tablespoons Unsalted Butter, melted
- FOR THE FILLING:
- 12 ounces, weight Semisweet Or Bittersweet Chocolate, Finely Chopped
- 1 cup Heavy Cream
- 4 Tablespoons Unsalted Butter
- 1 teaspoon Espresso Powder (optional)
- ¼ teaspoons Pure Vanilla Extract
Preparation
For the crust:
Preheat oven to 350ºF. Combine chocolate cookie crumbs with melted butter and mix until completely combined. Press crumb mixture into the bottom and up the sides of a 9-inch tart pan. Place tart pan on a half sheet pan and bake for 10 minutes. Remove from oven and set aside while preparing the filling.
For the filling:
Place chopped chocolate in a medium bowl; set aside. In a microwave safe container, heat heavy cream and butter until it just begins to boil. Immediately pour heavy cream mixture over chocolate and walk away for a couple of minutes to let cream melt the chocolate. Add espresso powder and vanilla extract to the cream and chocolate; whisk together gently until fully combined. Pour chocolate mixture into chocolate tart crust. Refrigerate at least 4 hours or overnight.
Note: To cut neat slices, dip a knife in hot water and wipe clean each time you slice.
