CHOCOLATE GANACHE TART
A decadent chocolate tart your party guests will love.
Provided by Jenna Helwig
Time 3h
Number Of Ingredients 7
Steps:
- Preheat oven to 350 F. Place crackers in a large zip-top bag; seal well. Using a rolling pin or wine bottle, crush crackers into fine crumbs. (Alternatively, pulse in a food processor.) Melt 1 stick butter in a small saucepan over medium-low, stirring occasionally.
- Transfer cracker crumbs to a large bowl. Stir in sugar. Stir in melted butter until mixture is well combined and the consistency of wet sand. Transfer to a 9-inch tart pan with a removable bottom or a 9-inch pie plate. Press crust into an even layer on bottom and up sides of pan. Bake until lightly golden, about 10 minutes. Remove from oven and let cool completely, about 45 minutes.
- Meanwhile, make the ganache: Place 2 inches of water in a medium pot over medium; bring to a simmer. Fit a small saucepan (or heatproof bowl) over simmering water, making sure water doesn't touch saucepan. Combine chocolate chips and cream in saucepan. Cook, stirring constantly, until chocolate is completely melted and mixture is glossy, 4 to 5 minutes. Remove saucepan from water; stir in remaining ½ stick butter, 1 tablespoon at a time, until fully incorporated. Stir in vanilla and kosher salt. Let cool to room temperature, about 30 minutes.
- Pour cooled ganache into cooled crust. Refrigerate, uncovered, for at least 2 hours and up to 6 hours, covering after 2 hours. Before serving, sprinkle with flaky sea salt, if desired.
CHOCOLATE GANACHE TART WITH CHERRY-VODKA SAUCE
This tart (from Chow) is as chic as it is simple. The filling requires no baking, so after a few hours in the refrigerator, just slice and serve. While you wait, make the cherry-vodka sauce; its sweet cherry flavor is a perfect complement to the tart's bittersweet, truffle-like interior. Game plan: The tart can be made up to 2 days ahead. Store covered in the refrigerator. The cherry-vodka sauce can be made up to 4 days ahead. Refrigerate in an airtight container until ready to use.
Provided by Cucina Casalingo
Categories Tarts
Time 2h15m
Yield 1 9 inch tart
Number Of Ingredients 14
Steps:
- For the crust:
- Heat the oven to 350°F and arrange a rack in the middle.
- Combine butter, sugar, vanilla seeds, and salt in a large bowl and stir until evenly incorporated.
- Add flour and stir until just combined and a soft dough forms.
- Sprinkle dough over the bottom of a 9-inch tart pan with a removable bottom.
- Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the pan (flour the cup occasionally to prevent sticking).
- Cover the tart shell with plastic wrap and let it rest in the refrigerator for 30 minutes.
- Once chilled, prick it all over with a fork and bake until golden brown, about 20 to 25 minutes.
- Remove from the oven and cool completely on a wire rack.
- For the filling:
- Place chocolate and butter in a medium bowl; set aside.
- Combine cream, sugar, and salt in a small saucepan over medium heat and stir until sugar dissolves and liquid is just at a simmer, about 4 minutes.
- Pour cream mixture over chocolate and butter and let sit until melted, about 4 minutes. Gently stir until smooth.
- Pour ganache into the cooled tart shell and transfer to the refrigerator.
- Chill until set, about 1 1/2 to 2 hours.
- For the cherry-vodka sauce:
- Place cherries, vodka, sugar, and reserved vanilla bean from the crust in a small saucepan over medium-high heat and stir to combine.
- Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until cherries start to break down and syrup has thickened, about 50 minutes.
- Remove from heat and let cool.
- Serve with slices of tart.
Nutrition Facts : Calories 4526.4, Fat 287.9, SaturatedFat 179.4, Cholesterol 692.4, Sodium 1890.4, Carbohydrate 437.8, Fiber 35, Sugar 267.8, Protein 43.6
CHOCOLATE GANACHE TARTS
I got this from Taste of Home. This is a must have recipe if your a chocolate lover like me! And its really easy,even for me and i hate hate hate baking!
Provided by hotdish
Categories Tarts
Time 40m
Yield 24 tarts, 24 serving(s)
Number Of Ingredients 6
Steps:
- In a mixer, beat together cream cheese and butter until well combined. Add flour until dough forms.
- In a greased mini muffin tin, place a scant tablespoon of dough into each cup.
- Press into bottom and up the sides of each, forming a cup shape.
- Bake at 325 for 20-25 minutes. Let cool into pan for 5 minuted and them remove them onto a cooling rack to cool completly.
- In a saucepan over low heat, melt the chocolate chips into the cream until smooth and completly melted.
- Pour into a seperate bowl and let cool.
- When mixture cools, beat until soft fluffy peaks form.
- Pipe mixture into tart shells. YUMMMMMMYYYYY!
Nutrition Facts : Calories 108, Fat 8.8, SaturatedFat 5.4, Cholesterol 23.3, Sodium 41.2, Carbohydrate 6.8, Fiber 0.4, Sugar 2.2, Protein 1.2
CHOCOLATE GANACHE TARTS
Make and share this Chocolate Ganache Tarts recipe from Food.com.
Provided by CookingONTheSide
Categories Tarts
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees.
- In bowl of food processor, pulse flour, walnuts and sugar for 1 minute.
- Add butter and pulse 10 times, or until mixture resembles wet sand.
- Press mixture into six 6-inch tart pans with removable bottoms.
- Bake 15 minutes, cool completely.
- For filling, place chocolate in bowl.
- In saucepot over medium-high heat, bring heavy cream to a boil.
- Pour over chopped chocolate.
- Let sit for 1 minute.
- Stir until completely smooth.
- Divide ganache mixture evenly among prepared tart pans.
- Garnish with walnut halves, whipped topping and fresh mint, if desired.
Nutrition Facts : Calories 476.2, Fat 39.8, SaturatedFat 19.8, Cholesterol 95, Sodium 124.7, Carbohydrate 27.4, Fiber 1.5, Sugar 8.8, Protein 5.3
DARK CHOCOLATE GANACHE TART
This is a melt-in-your mouth, decadent chocolate ganache tart that I make for special dinner parties. It's easy and quick to make. Friends and family love it! Delicious on its own, or served with a dollop of sweetened whipped cream and a drizzle of caramel sauce. It's best if you use Belgian chocolate.
Provided by Loll
Categories Desserts Pies Tarts
Time 3h25m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine pecans, brown sugar, and flour in a small bowl. Cut in butter using a pastry blender or 2 knives until pea-size crumbs form. Press mixture into the bottom and sides of a 9-inch tart pan with a removable bottom.
- Bake crust in the preheated oven until golden brown, 8 to 10 minutes. Let cool completely on a wire rack, about 30 minutes.
- While crust cools, place chocolate in a glass bowl. Set aside. Pour heavy cream into a small saucepan over medium heat; cook until edges of cream just begin to bubble, but do not boil. Pour hot cream over chocolate and whisk until chocolate is melted and incorporated into cream. Let filling cool for 20 minutes.
- Pour filling into cooled crust. Chill torte in the refrigerator for 2 hours. Remove sides of pan prior to cutting.
Nutrition Facts : Calories 287.4 calories, Carbohydrate 25 g, Cholesterol 34.8 mg, Fat 21.7 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 9.8 g, Sodium 35.5 mg, Sugar 9.3 g
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CHOCOLATE GANACHE TART RECIPE | BON APPéTIT
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4.4/5 (61)Estimated Reading Time 8 minsServings 8
- Place a rack in middle of oven; preheat to 350°. Lightly butter pan; line with a round of parchment paper cut to fit just inside pan. Pulse nuts in a food processor until finely chopped. Add sugar and salt and pulse again to combine. Drizzle in melted butter and pulse until nuts begin to clump together and mixture looks sandy. Using your hands, firmly and evenly press mixture into bottom and up sides of pan (it doesn’t need to come all the way up the sides). Bake crust until golden brown, 20–25 minutes. Let cool.
- Place chocolate in a medium bowl. Heat cream in a small saucepan until just beginning to simmer; immediately pour over chocolate. Let sit, undisturbed, 5 minutes. Add butter and mix with a heatproof rubber spatula until smooth and glossy. Scrape ganache into crust and smooth out any bubbles. Chill, uncovered, until set, at least 1 hour.
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