Chocolate Ganache Tart
WARNING! This recipe is for choco-haulics!!!
The Chocolate Ganache Tart is a luxurious chocolate dessert. Just a small slice will do the trick! It tastes like a truffle over a cookie base. YUM! This is truly for chocolate lovers!
For this recipe, we use semisweet and dark chocolate because it pairs well with the cool minty taste of the sandwich cookies.
The Chocolate Ganache Tart starts by preparing a removable bottom of a circle tart pan on top of a baking sheet prepared with parchment paper. This will help keep your workspace clean throughout the steps of the recipe.
Next, finely ground the sandwich cookies in a food processor. Add the melted butter and continue to process the cookies. Scrape down the processor as needed. Working on the cookie sheet, place the mixture in the tart pan. Press the crumbs up the sides and flatten the bottom of the base. Use the back of a measuring cup to smooth the interior of the base. Bake and allow the base to completely cool before adding the chocolate ganache.
For the ganache filling, place the chocolate melting wafers in a large, spouted liquid measuring cup so it’s easier to pour into the tart shell later. Ganache can be tricky to make because it’s all about timing and how the cream heats the chocolate. Slowly heat the cream and butter together, stirring occasionally. Warm the cream mixture just to a boil and remove from the heat. Add in the vanilla extract, espresso and cinnamon, then stir. Pour the mixture over the chocolate melting wafers and let it sit for a few minutes, giving the cream a chance to warm the chocolate. Stir until a glorious smooth ganache forms, microwaving if necessary.
To assemble the Chocolate Ganache Tart, place the cooled crust on the prepared baking sheet. Pour the ganache into the center of the crust and flatten with an offset spatula. Chill overnight. Once the tart, decorate with sprinkles as desired. Keep refrigerated.
You’ll need some special equipment for the Chocolate Ganache Tart. This recipe calls for a large 10" round with a removable bottom and a food processor. You can also use a 13"×4" rectangular fluted nonstick tart pan.
The Chocolate Ganache Tart is a dense, rich chocolate cake. For the cleanest slicing, use a sharp knife dipped in hot water and wiped dry. Repeat for each slice. Keep refrigerated.
Chocolate Ganache Tart
Ingredients
- 1 14.3 oz. package of chocolate sandwich cookies (about 40)
- 8 tablespoons of melted butter
- 1 cup of semi-sweet chocolate melting wafers
- 1 cup of dark chocolate melting wafers
- 1 cup of heavy whipping cream
- ¼ cup of butter
- 1 teaspoon of vanilla extract
- ½ teaspoon of espresso powder
- ½ teaspoon of cinnamon
Instructions
- Preheat the oven to 350°F. Place a large 10" round fluted nonstick tart pan with a removable bottom on top of a baking sheet prepared with parchment paper.
- For the base: In a food processor, finely ground the sandwich cookies (do not remove the filling). Add the melted butter and continue to process, scraping down the processor as you mix together. Working on the cookie sheet, place the mixture in the tart pan. Press the crumbs up the sides and flatten the bottom of the base. Use the back of a measuring cup to smooth the crust. Bake for 7 minutes. Place the tart pan on a cooling rack and set the prepared baking sheet aside. Allow the base to completely cool before filling.
- For the filling: Fill a large, spouted liquid measuring cup with the chocolate melting wafers and set aside. In a small saucepan slowly heat the cream and butter, stirring occasionally, just to a boil and remove from the heat. Add in the extract, espresso powder, cinnamon and stir. Pour the mixture over the chocolate melting wafers and let sit for a few minutes. Stir vigorously until a smooth ganache forms, microwaving if necessary.
- Assembly- Place the cooled crust on the prepared baking sheet. Pour the ganache into the center of the crust and gently shake to evenly or flatten with an offset spatula. Chill overnight. Once the tart, decorate with sprinkles as desired. Keep refrigerated.
Notes:
- This recipe is suited for a large 10" round or 13"×4" rectangular fluted nonstick tart pan with a removable bottom. If you have a smaller tart pan, refrigerate leftover ganache for truffles later!
- You can easily adapt the Chocolate Ganache Tart recipe by substituting the sandwich cookie flavors, chocolate and extracts to your taste.
- Use fresh sandwich cookies and good quality chocolate since they shine bright in this recipe. You can make the crust with a box of chocolate covered wafer cookies, too.
- The Chocolate Ganache Tart is a dense, rich chocolate cake. For the cleanest slicing, use a sharp knife dipped in hot water and wiped dry. Repeat for each slice. Keep refrigerated.
Tips on the Ganache:
- This is a standard, all-purpose ganache recipe.
- We use chocolate melting wafers for the ganache filling. You can substitute the wafers with a good a good quality baking chocolate bar. Results will vary slightly depending on the kind of chocolate you use, so we selected semi and dark chocolate since they are widely available. They also have less sugar and the ratio to cream, and butter is measured exactly. We recommend Ghirardelli or Guittard melting wafers.
- We’ve suggested making the ganache in a large, spouted liquid measuring cup because it’s easier to pour the ganache when it’s warm.
- You can spread it at room temperature, and also use it for truffles (measure with a melon baller) when completely chilled.
- For frosting, refrigerate it, bring it to room temperature and whip it in the stand mixer for 8-10 minutes (you may need to add some coffee, cream or milk to reach the desired consistency).
- The ganache filling will not harden like melted and cooled chocolate, it will thicken slightly but stay a soft consistency.
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