This Ganache Topped Chocolate Tart has 3 chocolate components: Chocolate graham cracker crust, rich chocolate filling and luscious chocolate ganache.
I took this to a teachers’ luncheon and not a crumb remained when I took home my cake stand!
Ganache Topped Chocolate Tart
This was Ganache Topped Chocolate Tart was the second dessert I made for Nick’s teachers’ holiday luncheon…he’s a senior and this is my 8th and final year of volunteering at Cathedral High School…sniff, sniff. A decadent chocolate option is always in order when it comes to desserts…they’re usually the first to disappear from a buffet of sweets. I also made this lemon pavlova for those few who go for citrus over chocolate.
You should have seen the long faces when the family figured out this tart wasn’t for them! This marvelous chocolate wonder may make an encore appearance as our Christmas dessert.
- 1 egg yolk
- 2 tablespoons cream
- 1/2 cup sliced almonds, toasted
- 1/4 cup sugar
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 6 tablespoons butter, cut into 1/2-inch pieces
- 1 1/4 cups cream
- 1/8 teaspoon instant espresso powder
- 1/8 teaspoon salt
- 9 ounces semi-sweet chocolate, chopped
- 4 tablespoons butter,cut into cubes, at room temperature
- 2 eggs, at room temperature
- 3 tablespoons cream
- 1 tablespoon light corn syrup
- 2 ounces semi-sweet chocolate, chopped
- 1 tablespoon hot water
- To make crust, mix egg yolk and cream together in small bowl. Put almonds and sugar in food processor and blend until nuts are finely ground. Add flour and salt and pulse to combine. Toss butter pieces over flour mixture, then process just till mixture looks like coarse corn meal. With processor running, add egg yolk mixture and process until dough comes together into a ball. Wrap the dough in plastic wrap and flatten into a 6 inch disc. Refrigerate 30 minutes.
- Grease 9 inch tart pan with removable bottom with cooking spray. Roll out dough between two pieces of plastic wrap into about an 11-inch round. Remove top layer of plastic and flip dough into tart pan, fitting dough along the bottom of pan and up the sides. Remove plastic and pat any torn seams together.Trim excess from the top. Freeze pan for 30 minutes.
- Bake about 25 minutes, till crust golden brown. Remove to cooling rack to cool completely.
- When ready to fill pile, pre-heat oven to 250º. Heat cream, espresso powder, and salt in the microwave in a large Pyrex measuring up till it just starts to bubble. Add chocolate and let sit till chocolate melts. Whisk till smooth being careful not to add air to the chocolate mixture. Add butter and continue to whisk gently until fully incorporated. Pour eggs through sieve or strainer into chocolate mixture and whisk till well combined. Pour filling into crust and bake for 30 to 35 minutes till outer edges just begin to set. Middle will appear wobbly. Let cool completely on a cooling rack. Refrigerate at least 3 hours before glazing. Remove tart from refrigerator for 15-30 minutes before glazing.
- To make the glaze, bring cream and corn syrup to simmer in small saucepan, stirring occasionally. Remove from heat, add chocolate and cover till chocolate is melted. Pour glaze onto middle of tart, then carefully tip it to disperse the glaze over the top. Pop any large bubbles with toothpick. Let rest at room temperature for at least an hour before serving.
- Remove tart from pan and place on serving platter. Cut into wedges and serve.
Recipe adapted from America's Test Kitchen.
Total time does not include chilling time.
Amount Per Serving: Calories: 0 Total Fat: 0g