Chocolate Ganache Tart

There are a few desserts that I actually enjoy making, simply because I am not a baker and don’t enjoy baking. One of the desserts I love making is a chocolate ganache tart because it is very simple to make and looks super fancy!

A chocolate ganache tart is a dessert that is made by spreading a layer of chocolate ganache over a baked tart shell or crust. The ganache is made by heating heavy cream and then stirring in chopped chocolate until it is smooth and creamy. The chocolate ganache is then spread over the tart shell and chilled until it sets. The finished tart is typically served cold, either on its own or with whipped cream or ice cream. Some variations of chocolate ganache tart may also include other ingredients, such as nuts or fruit, mixed into the ganache or used as a topping.

In my recipe I create a bottom crust from mixed nuts instead of a tart shell. I find that the nutty flavor in combination with the rich chocolate is great. If you don’t love nuts you could use a tart crust instead.

Make sure to follow the ingredients perfectly when it comes to the ganache. If the ingredients change, the ganache may not set and be too runny.

Ingredients:

Crust:

• 4 tbsp unsalted butter, melted
• 1 cup raw almonds
• 1 cup raw walnuts
• 1/2 cup hazelnuts
• 1/4 cup granulated sugar
• 1/2 tsp salt

Ganache:

• 12 oz 72% dark chocolate chips (has to be minimum 72% dark chocolate)
• 1.75 cups of heavy cream
• 6 tbsp butter, room temp, cut into 1 inch pieces
• 1/2 cup granulated sugar
• flaky sea salt for garnish

Preparation:

STEP 1.

Preheat oven to 350*F. In a food processor, pulse the nuts until coarsely ground. Add the remainder of the crust ingredients and blend until combined and the nuts are damp and can stick together. Transfer to a 10 inch tart pan and press into the bottom to form an even crust. Bake for 18-22 minutes until the edges are golden brown. Set aside and cool completely.

STEP 2. – making the ganache

Place your chocolate in a bowl. In a pot over low heat, add your cream and sugar and bring up to steep (barely bubbling). Pour over the chocolate and let it sit for five minutes.

STEP 3.

Once the five minutes are up, add the 6 tbsp of butter to the bowl and mix with a spatula until it is completely smooth. Once smooth, pour over the tart crust, top with flaky salt and transfer to the fridge to set for 2-3 hours.

STEP 4.

Once the tart is set, remove from the fridge and cut with a knife into 10-12 slices. The best way to do this is by heating your knife under hot water and then slicing. Refrigerate or serve immediately.