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Because ganache is just two ingredients, you want to use good quality chocolate and full fat heavy cream. The higher the fat content of the cream, the richer and more stable the finished ganache will be. This is a rich and decadent chocolate tart, but you only need a small sliver to satisfy your inner chocoholic!
Makes 11” tart
Chocolate Cookie Crust:
I package Oreos (or similar chocolate sandwich cookies, about 36)
1/2 cup (1 stick) unsalted butter, melted
Ganache Filling:
(3) 4 oz. Ghirardelli Premium Baking Bars, Semi-Sweet and/or Bittersweet, (use the combination to suit to your taste)
1 1/2 Cups Heavy Cream
To Make Crust: Add Oreos (including the cream filling) to bowl of a food processor and pulse until fine crumbs. Transfer crumbs to a medium bowl, add melted butter and mix until well combined. Press the mixture onto the bottom and up the sides of an 11 -inch tart pan. Tip: Use the sides and bottom of a measuring cup to press crumbs evenly into sides and along bottom of tart pan. Place crust in the refrigerator to firm for 1 hour before adding filling.
To Make Ganache filling:
Coarsely chop chocolate bars and place in a heat proof bowl. In a small saucepan, bring cream just to a boil over medium-high heat. Pour heavy cream over chocolate and let stand for 2-3 minutes, until chocolate has softened. Slowly whisk the mixture until smooth and chocolate is melted and shiny. Pour filling into prepared cookie crust. Place in fridge until set, about 4 - 6 hours or overnight.
When ganache is set, top chocolate tart with strawberries, raspberries, chocolate shavings, salted caramel or flaky sea salt if desired.
Note: Add sliced strawberries just prior to serving as cut strawberries will weep onto surface of ganache filling.