Chocolate Ganache Tartby:Lindsay, November 9th, 2011
An elegant and impressive dessert.
Yield one 9 inch tart, about 10 servings
Cookie Dough for the Crust (this recipe yields 2 crusts, wrap one and place it in the freezer for next time. Or make half and omit the egg)
- 1 Cup Sugar
- 20 Tablespoons Butter, room temperature
- 3 Cups Flour
- 1/4 Teaspoon Salt
- 1 Egg
- 1/2 Teaspoon Vanilla
- Eggwash made of 1 egg, a pinch of sugar and a pinch of salt
Place the butter and sugar in a mixer and beat until the mixture is light and fluffy. Add the egg and mix until fully incorporated. Add the vanilla, mix. Add the flour and salt and mix to combine. Divide into 2 pieces and wrap each tightly with plastic wrap. Place on in the freezer for later and one in the refrigerator to cool slightly.
Roll out the dough to fit a 9 inch tart pan. Press into the pan and line the shell with tinfoil and fill with baking beads (or make a little tinfoil package of dry black beans). Bake for about 15 minutes at 350° until the shell begins to become golden. Carefully remove the beans and brush with eggwash. Bake for 5-7 more minutes until golden. Let cool.
Apricot Glaze (Optional)
- 1/4 Cup Apricot Preserves
- 2 Tablespoons Grand Marnier
Combine the jam and Grand Marnier in a sauce pan. Bring to a simmer and let cook for 2-3 minutes. Strain and set aside to cool.
- 12 Ounces Bittersweet Chocolate (around 60%)
- 1 Cup Heavy Cream
- 4 Tablespoons Butter, room temp
Chop the chocolate and place it in a bowl. Bring the cream to a boil. Pour the cream over the chocolate. Let sit for 3 minutes. Stir together with a whisk until smooth. Whisk in the butter until fully incorporated.
Spread the apricot jam on the bottom of the tart shell. Pour the ganache into the shell. Let cool for 5 hours or overnight, in the refrigerator. Slice and serve with Whipped Cream or Vanilla Sauce.