Chocolate Ganache Tart
Crust.
1 package pecan sandies (pecan shortbread cookies)
1/2 teaspoon coarse Kosher salt
6 tablespoons unsalted butter, melted
Filling.
8 1/2 ounces (1 cup) heavy whipping cream
12 ounces good-quality chocolate, around 60% cacao, finely chopped
4 tablespoons unsalted butter, diced
Garnish.
1 cup heavy whipping cream
2 tablespoons powdered sugar
fresh berries
Crust.
Preheat the oven to 350 F and lightly grease the bottom and sides of a 9-inch round fluted tart pan with a removable bottom. With a food processor, finely crush the cookies. Stir in the salt and melted butter until moistened and crumbly. Press firmly against the sides and bottom of the pan in an even layer.
Bake the crust for 8 minutes until toasted and golden. If needed, use the bottom of a glass or measuring cup to gently press the crust back down if it's puffed up. Set aside to cool.
Filling.
Pour the cream into a saucepan and gently warm over medium low heat until it just simmers around the edges.
Place the chopped chocolate and the butter in a bowl. Pour the hot cream over the chocolate and butter, let stand for three minutes, and then stir with a spatula until the chocolate and butter is completely melted and smooth.
Scrape the ganache into the crust and smooth out the top. Let sit at room temperature overnight (or refrigerate for 4-6 hours) until firm. If you refrigerate the tart to speed up setting the chocolate, you should take it out several hours before serving, since the tart should be served at room temperature.
Garnish.
Before serving, whip the cream and powdered sugar until thick. Serve the tart with the whipped cream and fresh berries.
Yields 10-12 servings
Recipe from Curly Girl Kitchen