
Chocolate Ganache Tart
Ingredients
Cookie Crust
1 1/2 cups cookie crumbs (sugar cookie, graham cracker, digestive, etc.)
6 Tbsp unsalted butter melted
1/4 cup caster sugar
2 Tbsp orange rind
Dark Chocolate Ganache Filling
12 oz Valrhona Chocolate (340g)
8.5 oz heavy whipping cream 1 cup (240g)
4 Tbsp unsalted butter room temperature
2 Tbsp 70% cocoa powder
1 Tbsp ground cinnamon
1 Tbsp ground hazelnut
Method
Cookie Crust
- Preheat oven to 285 deg F
- Combine all ingredients in a medium bowl until crumbly. Press firmly into a 9″ tart pan (sides first, then bottom) Bake for 4/5 mins. Cool completely in pan.
Dark Chocolate Ganache Filling
- Place the chocolate, butter, cocoa and hazelnut into a large bowl.
- In a small saucepan, bring cream, cinnamon, just barely to a simmer. Pour over chopped chocolate mix and cover bowl immediately with plastic wrap. Let stand for a few minutes. Stir with a spatula until combined and smooth.
- Pour into cooled tart shell and allow to bake at a 60 deg f oven for 60 minutes.
- Sprinkle with maldon sea salt and drizzle with shaved chocolate or cocoa, serve at room temperature without even placing in the fridge, whipped cream or Vanilla ice cream is a great compliment.