Chocolate Ganache Tart

Name: Chocolate Ganache Tart
Prep time: 20 min
Total time: 20 min
Yield: 10 Servings
Ingredients: 3 Tablespoons slivered blanched almonds; 6 Tablespoons sugar; 1 1/4 cups (spooned and leveled) all-purpose flour; 2 teaspoon grated orange or lemon zest, (optional); 1/4 teaspoon salt; 6 Tablespoons unsalted butter, cold and cut into pieces; 12 ounce bittersweet chocolate, coarsely chopped; 1 1/4 cups heavy cream; 1 teaspoon vanilla extract

By Leslie Blythe Chocolate, Dessert Baking

November 30, 2014

Attention all chocoholics! This Chocolate Ganache Tart is one of the most decadent chocolate desserts that I have every made. It has very few ingredients and is very easy to make, which for me is key since I am NOT a pastry chef!

Prep: 20 mins
Yields: 10 Servings

Ingredients

3 Tablespoons slivered blanched almonds

6 Tablespoons sugar

1 1/4 cups (spooned and leveled) all-purpose flour

2 teaspoon grated orange or lemon zest, (optional)

1/4 teaspoon salt

6 Tablespoons unsalted butter, cold and cut into pieces

12 ounce bittersweet chocolate, coarsely chopped

1 1/4 cups heavy cream

1 teaspoon vanilla extract

Directions

1Preheat oven to 350 degrees. Make dough: In a food processor, pulse almonds until finely ground. Add sugar, flour, zest (if desired), and salt; pulse until combined. Add butter, pulsing until coarse crumbs form with no large butter lumps (dough should clump together when squeezed with fingers).

2Immediately transfer dough to a 9-inch tart pan with a removable bottom. Using a measuring cup, evenly press dough in bottom and up sides of pan.

3Bake in center of oven until golden brown and firm to the touch, about 20 minutes. Transfer to a wire rack to cool completely, about 1 hour.

Ganache

1Place chocolate in a large mixing bowl. In a small saucepan, bring cream to a boil. Pour hot cream, through a sieve, over chocolate. Stir until smooth and creamy in texture. Mix in vanilla.

2Pour chocolate mixture into center of cooled tart shell (if chocolate is lumpy, pass through a sieve). Let stand until set, about 2 hours, or chill for 1 hour.

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