Chocolate Ganache Tart
Ready In: 45 mins
Serves: 10
Ingredients
- 3 tablespoons blanched slivered almonds
- 6 tablespoons sugar
- 1 3⁄4 cups all-purpose flour
- 2 teaspoons grated orange zest (optional) or 2 teaspoons grated lemon zest (optional)
- 1⁄4 teaspoon salt
- 6 tablespoons unsalted butter, cold and cut into pieces (no substituions)
- 12 ounces bittersweet chocolate, coarsely chopped (we have used Valhrona & Ghirardelli)
- 1 1⁄4 cups heavy cream
- 1 teaspoon vanilla extract
Directions
- Preheat oven to 350°.
- MAKE DOUGH:.
- In a food processor, pulse almonds until finely ground.
- Add sugar, flour, zest (if desired), and salt; pulse until combined. Add butter, pulsing until coarse crumbs form with no large butter lumps (dough should clump together when squeezed with fingers).
- Immediately transfer dough to a 9-inch tart pan with a removable bottom.
- Using a measuring cup, evenly press dough in bottom and up 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 chill for 1 hour.
- Enjoy!
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