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
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
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.
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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- 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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