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Chocolate Ganache Tart

Chocolate Ganache Tart

Another dessert creation because I already had everything in the kitchen. Simple and easy to make, you can top this chocolate ganache tart with any seasonal fruit! I love the crust on this because it’s nutty and the hints of salt tame down the richness of the chocolate. Give it a try!

Chocolate Ganache Tart

September 26, 2018
: 10 servings
: 30 min
: 45 min
: 1 hr 15 min

By:

Ingredients
  • Crust
  • 1/2 cup hazelnuts
  • 1/2 cup almonds
  • 1/2 cup pecans
  • 1/2 cup almond flour
  • 1/4 cup sugar
  • 1 stick unsalted butter, cold and cubed
  • 1/4 teaspoon kosher salt
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • Filling
  • 10 ounce semisweet chocolate (or even higher percentage dark chocolate, if preferred)
  • 1/2 cup heavy cream
  • 1 tablespoon coconut oil
  • Pinch of kosher salt
Directions
  • Step 1 Preheat oven to 325F and grease a 9″ tart pan.
  • Step 2 In a food processor, process nuts until the texture is coarse (do not over process, you want some nut pieces for crunch). Add almond flour, sugar, and salt and process again.
  • Step 3 Add butter and quickly pulse the mixture.
  • Step 4 Add yolks and vanilla extra and pulse until a dough forms.
  • Step 5 Press the dough onto the bottom of the pan and along the sides. Place in fridge for 30 minutes.
  • Step 6 Take out pan and, with a fork, pierce the bottom of the tart in multiple locations all over.
  • Step 7 Bake for 30 minutes.
  • Step 8 While the crust is baking, combine chocolate, cream, coconut oil, and salt in a bowl over a double boiler.
  • Step 9 Stir the mixture until everything is melted and incorporated.
  • Step 10 Pour chocolate mixture into the baked tart crust and smooth out top.
  • Step 11 Refrigerate tart for at least 4 hours before topping with favorite fruit and serving.

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