Chocolate Ganache Tart

 


Chocolate Ganache Tart

Ingredients

60 round buttery crackers, such as Ritz

¾ cup (1½ sticks) unsalted butter, divided

1 tablespoon powdered sugar

6 ounces (1 cup) bittersweet chocolate chips

1 cup heavy whipping cream

1 teaspoon pure vanilla extract

⅛ teaspoon kosher salt

Flaky sea salt for garnish (optional)

Directions

Preheat the oven to 350°F. Place crackers in a large zip-top bag and seal well. Pulse in a food processor or use a rolling pin or wine bottle to crush crackers into fine crumbs. Melt 1 stick of butter in a small saucepan over medium-low, stirring occasionally.

Transfer cracker crumbs to a large bowl. Stir in sugar and then melted butter until the mixture is well combined, matching the consistency of wet sand. Transfer to a 9-inch tart pan with a removable bottom or a 9-inch pie plate. Press the crust into an even layer on the bottom and up the sides of the pan. Bake until lightly golden, about 10 minutes. Remove from the oven and let cool completely, about 45 minutes.

Meanwhile, make the ganache: In the top of a double boiler, combine chocolate chips and cream, and then cook, stirring constantly, until the chocolate is completely melted and the mixture is glossy, 4 to 5 minutes. Remove the double boiler from the stove and the top saucepan from the water, and then stir in the remaining ½ stick of butter, 1 tablespoon at a time, until fully incorporated. Stir in vanilla and kosher salt and let cool to room temperature, about 30 minutes.

 

Comments

Post a Comment

Popular posts from this blog

Caldo de Pollo

Image
  Caldo de Pollo Ingredients 5 pounds chicken leg quarters 2 gallons water 2 tablespoons minced garlic 2 tablespoons salt 1 tablespoon garlic powder 1 cube chicken bouillon 4 large carrots, peeled and cut into large chunks 4 large potatoes, peeled and cut into large chunks 4 zucchini, cut into large chunks 1 chayote, cut into large chunks 1 large white onion, cut into large chunks ½ bunch fresh cilantro, chopped Directions Place chicken legs into a large stockpot; pour water over chicken. Add minced garlic, salt, and garlic powder. Cover and bring to a boil over high heat. Reduce to a simmer and cook until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube until dissolved; add carrots, potatoes, zucchini, chayote, and white onion. Reduce heat to medium-low and simmer until carrots and potatoes are tender, 45 minut...
Read more

Fallow's Fried Corn Ribs

Image
  Fallow's Fried Corn Ribs INGREDIENTS Corn cob 4 Sunflower oil or vegetable, or rapeseed for frying Coriander Small handful, chopped Lime 1 Olive oil 15ml, to drizzle For the seasoning Salted kombu 52g Old bay seasoning 25g Smoked paprika 8g Smoked chilli flakes 6g Maldon salt25g At London restaurant Fallow, chefs Jack Croft and Will Murray put sustainability at the core of everything they do. One of their most popular dishes is fried corn ribs, heavily seasoned with kombu, smoked paprika and salt: watch them make it at the bottom of the page. If you're looking for a meat-free alternative to ribs, try this corns ribs recipe.  Step01 For the kombu seasoning Put your oven onto its lowest possible setting. Line a baking tray with baking parchment and place the salted kombu on top in an even layer. Place into the oven and leave to dehydrate until completely dry. Step02 Once dry, let it cool and then place into a ...
Read more

Keto quesadillas

Image
  Keto quesadillas Ingredients Low carb tortillas 2 eggs 2 egg whites 170 g (180 ml) cream cheese ½ tsp salt 1½ tsp ground psyllium husk powder 1 tbsp coconut flour Filling 1 tbsp olive oil or butter, for frying 140 g (300 ml) Mexican cheese or any hard cheese of your liking 28 g (220 ml) baby spinach Instructions Tortillas Preheat the oven to 400°F (200°C). Using an electric mixer, beat eggs and egg whites together until fluffy. Add cream cheese and continue to beat until the batter is smooth. In a bowl, combine salt, psyllium husk and coconut flour. Mix well. Add the flour mixture into the batter while beating. When combined, let the batter sit for a few minutes. It should be thick like pancake batter. Your brand of psyllium husk powder affects this step — be patient… If it does not thicken enough, add some more. Place parchment paper on a baking sheet. Use a spatula to spread the ba...
Read more