DARK CHOCOLATE GANACHE TART

DARK CHOCOLATE GANACHE TART

This simple and elegant Dark Chocolate Ganache Tart can be topped with anything you like, from a sprinkling of sea salt to dulce du leche or fresh berries.

INGREDIENTS

Cookie Crust:

1. 1 1/2 cups cookie crumbs (sugar cookie, graham cracker, digestive, etc.)*
2. 6 Tbsp unsalted butter melted
3. 1/4 cup granulated sugar

Dark Chocolate Ganache Filling:

1. 12 oz good quality dark chocolate ** 340g, finely chopped
2. 8.5 oz heavy whipping cream 1 cup, 240g
3. 4 Tbsp unsalted butter room temperature, broken up

Toppings:

1. Maldon Sea Salt Flakes
2. Dulce de Leche

INSTRUCTIONS

Cookie Crust:

1. Preheat oven to 350F.
2. Combine all ingredients in a medium bowl until crumbly. Press firmly into a 9" tart pan (sides first, then bottom).*** Bake for 7-8mins. Cool completely in pan.

Dark Chocolate Ganache Filling:

1. Place chopped chocolate and butter into a large bowl.
2. In a small saucepan, bring cream just barely to a simmer. Pour over chopped chocolate and cover bowl immediately with plastic wrap. Let stand 5 mins. Stir with a spatula until combined and smooth. ****
3. Pour into cooled tart shell and allow to set - overnight at room temperature or 1-2 hours in the fridge.
4. Sprinkle with sea salt and drizzle with dulce de leche (or any other sauce) if desired. Serve at room temperature.

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