Chocolate Ganache Tart

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

Servings: 10

Ingredients

1 1⁄4 Cups
All Purpose Flour
6 Tablespoons
Sugar
2 Teaspoons
Grated Lemon Or Orange Rind
1⁄4 Teaspoon
Salt
6 Tablespoons
Unsalted Butter, cold and cut into pieces
12 Ounces
Chocolate
1 1⁄4 Cups
Heavy Cream
1 Teaspoon
Vanilla Extract
6 Tablespoons
Cashewnuts or Almonds (I used Cashew)

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

Comments

Lejna Ramachandran

That's so beautiful..... How did you get that pattern on top Aliena?

Diluckshnie Jayawardena

is that with a stencil?

Aliena Varghese

Lejna Ramachandran: Using confectioner's sugar over the wilton stencil

Diluckshnie Jayawardena

i am going to try this tonight or tomorrow. will let you know how it turns out

Diluckshnie Jayawardena

i made this last night and I used lemon zest in the crust and the taste was really good. my pie crust was hard. did yours turn out the same way?

Diluckshnie Jayawardena

I also added some strawberries for garnishing but them it diluted the color of the ganache. Wondering how I can add fruit and get that same velvety chocolate texture.

Aliena Varghese

@Diluckshnie Jayawardena: My crust was just right, i baked it for exactly 18 minutes and then took it out.... and for the strawberries on the ganache, once your ready to serve , top it up with strawberries/ raspberries. I would wipe them clean and place the fruits in the refrigerator for about an hour - also ensure you use the right ones, any bit of softness in them will lead to a dilution.