chocolate ganach tart

Simple and Elegant Chocolate Ganache Tart

This chocolate ganache tart is simply deceptive. It’s elegant and absolutely delightful. A chocolate lover’s dream. Serve this French ganache tart with whipping cream and fresh berries. Or sprinkle with sea salt and drizzle with dulce de leche. Consider it a simple, elegant, chocolate canvas for your favorite chocolate accompaniments.

First, make a shortbread tart crust.

Preheat over to 350 degrees. Use a tart pan with a removable bottom.

Combine 2-1/2 cups of crushed shortbread or sugar cookies, 6 tablespoons of unsalted butter, and 1/4 cup of granulated sugar. You can use a top quality store bought cookie. Press firmly into the tart pan, making certain to cover the sides to the top rim, and pushing the crumb mixture into the corners. Use a large spoon or bottom of a glass tumbler to help pat the crust firmly. Bake for about 6 minutes at 350 degrees. Allow to cool completely.

While the crust is cooling, make your ganache.

Place 12 oz of your favorite dark chocolate – broken into pieces – in a large bowl. Ghirardelli semi-sweet chocolate chips are lovely in this tart. Toss 4 tablespoons of unsalted butter with the chocolate pieces. Then, in a small saucepan, gently heat 8-1/2 ounces of heavy whipping cream, making sure that it doesn’t scorch, until just until simmering. Pour the hot cream over the chocolate and butter, and immediately cover with plastic wrap. Let sit until the chocolate has melted. Mix thoroughly with a spatula until smooth and glossy. All of the chocolate should be melted completely.

Pour the ganache into the cooled tart crust. Refrigerate overnight or for at least two hours. This should be covered, but if you want the top to have a nice glossy finish, be careful that the plastic wrap or other cover does not touch the surface of your ganache.

Remove from the refrigerator about one hour before serving. Enjoy your chocolate ganache tart with large ripe blackberries and whipping cream, and get creative and add your favorite topping.

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