By Aliena Varghese

Chocolate Ganache Tart

4.65 stars based on 3 reviews 50
By Aliena Varghese

Another elegant, easy and luxurious tart baked for a potluck for the Husband's office was a definitely a HIT.

10 Servings
All Purpose Flour 1 14 Cups
Sugar 6 Tablespoons
Orange Rind or lemon zest 2 Teaspoons
Salt14 Teaspoon
Butter, unsalted, cold and cut into pieces 6 Tablespoons
Chocolate 12 Ounces
Heavy Cream 1 14 Cups
Vanilla Extract 1 Teaspoon
Cashewnuts 6 Tablespoons
  • Preparation Steps
  • 1

    Preheat oven to 180 C. Make dough: In a food processor, pulse cashew or almond 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).

  • 2

    Immediately transfer the coarse 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

  • 3

    Bake 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.

  • 4

    Make ganache: Place 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.

  • 5

    Pour 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.

  • 6

    I used the wilton stencil to create a pattern, and dusted confectioner's sugar over the stencil just before serving

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