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
Decadent, chocolate mousse-like filling and a flakey, tender crust make this very special. Be sure to coat hands well with flour when putting the dough into pastry cups. - Lorraine Caland, Thunder Bay, Ontario
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, beat butter and cream cheese until smooth; beat in flour. Drop dough by scant tablespoonfuls into greased miniature muffin cups; with well-floured hands, press dough onto bottoms and up sides of cups., Bake at 325° for 20-25 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks to cool completely., Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Transfer to a small bowl; cover and refrigerate until firm., Beat chocolate mixture until soft peaks form. Pipe or spoon into tart shells. Garnish with whipped cream, raspberries and confectioners' sugar if desired.
Nutrition Facts : Calories 123 calories, Fat 10g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 43mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE GANACHE TART
Ganache is a luxurious filling made of heavy cream and dark chocolate. Here, it's poured into a buttery almond shortbread crust. Martha made this recipe on Martha Bakes episode 603.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h20m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Make dough: In a food processor, pulse almonds until finely ground. Add sugar, flour, and salt; pulse until combined. Add butter, pulsing until coarse crumbs form with no large butter lumps (dough should clump together when pinched with fingers).
- Immediately transfer dough to a 9-inch tart pan with a removable bottom. Using a measuring cup, evenly press dough into the bottom and up the sides of pan.
- 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.
- 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.
- 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 refrigerate for 1 hour. Serve with whipped cream, if desired.
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
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