Dark Chocolate Ganache Tart Recipes

Steps:

• Put the chocolate in a large mixing bowl. Pour the cream into a saucepan with the sugar and bring to a simmer, stirring continuously until the sugar is melted. Bring to the boil, then quickly remove from the heat, pour over the chocolate and whisk until smooth and glossy. Use straight away or leave to cool down a little until thick enough to spread on a cake. Alternatively, leave to cool completely, then beat with an electric whisk until light and fluffy and spread on a cake.

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.

Steps:

• Make the tart shell: In a small bowl, combine the vanilla, 1 whole egg and the yolk of another, reserving the remaining egg white for sealing the baked shell.
• In the bowl of an electric mixer fitted with a paddle attachment, combine the flour, sugar and salt. Mix on low speed, then add the butter and continue until mixture has a sandy consistency, about 2 minutes. Add vanilla-egg mixture and continue to mix until the dough comes together around the paddle, 3 to 5 minutes. Divide dough into 2 disks and wrap individually in plastic. Chill until dough is cold but not too hard to roll, about 30 minutes. (The second disk may be double-wrapped in plastic and frozen for up to 1 month; defrost in the refrigerator overnight before using.)
• Heat oven to 325 degrees. Apply nonstick baking spray to a fluted 8- or 9-inch tart pan with a removable bottom. On a lightly floured surface, roll out 1 chilled disk to 1/8-inch thickness, about 11 or 12 inches in diameter. Gently roll dough onto a floured rolling pin, and unroll into tart pan. Press dough into pan's corners, being sure it remains the same thickness all around. Roll the rolling pin across pan edges to cut off excess dough. Place pan in freezer for about 20 minutes.
• Line tart shell with a 12-inch-round sheet of parchment paper, and pour in 3 cups of pastry weights, dry beans or rice. Bake until edges of dough start to color, about 10 minutes. Allow to cool slightly before removing parchment and weights. Return to oven until base of pastry loses its sheen and is slightly golden, another 5 to 7 minutes. Lightly whisk the reserved egg white, and brush it over the entire inner surface of the shell. Return shell to oven to dry the egg white, about 1 minute. Remove from heat and allow to cool completely before filling. (Cooled shell may be wrapped in plastic and stored at room temperature for up to 24 hours before filling.)
• Make the ganache: Place chocolate in a medium bowl. In a small saucepan, combine cream, honey and salt. Bring to a simmer and immediately pour over the chocolate; allow to sit for 1 minute. Using a spatula, begin stirring mixture in the center of the bowl, widening the circle as the cream and chocolate emulsify to create a silky ganache.
• Pour ganache into shell, filling it to the brim. Allow to rest in a cool place for 10 minutes so chocolate can lightly set. Gently and artfully place toppings on the ganache surface. Let rest in a cool place for another hour, or refrigerate for 20 minutes for a faster set. Serve at room temperature, slicing with a sharp knife first dipped in hot water.

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.