Bittersweet Chocolate Ganache Tart With Sea Salt Recipes

CHOCOLATE GANACHE WITH SEA SALT, OLIVE OIL & TOASTS

Steps:

• Heat the cream in a heavy-bottomed pan until it is warm but not boiling (you don't want to overheat the chocolate, so be careful not to overdo it). Take the pan off the heat, then add the chocolate to the pan with the cream and leave to melt for a while, then beat with a wooden spoon. At first it looks like it won't go smooth, but it will. Leave to cool and set. You can also chill it, but take it out of the fridge before serving so that it isn't too firm or 'fridge cold'.
• Cut the bread into fine slices and toast on each side (the best way is under the grill, but watch it like a hawk). Serve the ganache in glasses in small scoops. Drizzle generously with olive oil and sprinkle with sea salt. Brush the toast with more olive oil and serve with the ganache.

CHOCOLATE GANACHE TART

Steps:

• Preheat oven to 350 degrees. Make dough: In a food processor, pulse almonds until finely ground. Add sugar, flour, and salt; pulse until combined. Add butter, pulsing until coarse crumbs form with no large butter lumps (dough should clump together when pinched with fingers).
• Immediately transfer dough to a 9-inch tart pan with a removable bottom. Using a measuring cup, evenly press dough into the bottom and up the sides of pan.
• Bake in center of oven until golden brown and firm to the touch, about 20 minutes. Transfer to a wire rack to cool completely, about 1 hour.
• Make ganache: Place chocolate in a large mixing bowl. In a small saucepan, bring cream to a boil. Pour hot cream, through a sieve, over chocolate. Stir until smooth and creamy in texture. Mix in vanilla.
• Pour chocolate mixture into center of cooled tart shell (if chocolate is lumpy, pass through a sieve). Let stand until set, about 2 hours, or refrigerate for 1 hour. Serve with whipped cream, if desired.

BITTERSWEET CHOCOLATE GANACHE TART WITH SEA SALT

Steps:

• For the Crust Preheat oven to 350°F. Position a rack in the center of the oven. Cream the butter and sugar in a mixer until completely smooth. Add the egg yolk and mix until completely incorporated. Stop the mixer and scrape down the sides of the mixing bowl. Add the salt and flour. Mix just until the dough comes together and starts to move away from the sides of the bowl. Turn the dough out onto a floured surface and lightly knead it into a disc about 6 inches in diameter. Wrap the dough in plastic wrap and place in the freezer for 15 minutes. Roll the dough out on a floured surface into an 11-inch round. Transfer the dough into a 9-inch tart pan with removeable bottom. Gently fit the dough into the pan, trimming off any overhang. Pierce the bottom of the tart shell all over with a fork. Place the tart shell in the freezer for 20 minutes. Line the tart shell with foil and fill it with dried beans or pie weights. Bake for 25 minutes. Remove the foil and beans. Bake until the crust is golden brown, 15 - 20 minutes. Cool the tart shell completely before filling. Ganache Filling Place the chocolate in a medium-sized metal or glass bowl. Place the cream in a small saucepan over medium heat. Bring it just to a simmer, then immediately pour over the chocolate. Let sit for 30 seconds. Stir together very gently, just until the chocolate melts and the mixture is completely smooth. Pour the filling through a strainer into the prepared tart shell, shaking gently to even out the surface, if needed. Refrigerate for 3-4 hours or until set. Remove the tart about 45 minutes before serving to soften it enough to be sliced. Sprinkle the fleur de sel evenly over the top of the tart before serving.

DARK CHOCOLATE GANACHE TART

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine pecans, brown sugar, and flour in a small bowl. Cut in butter using a pastry blender or 2 knives until pea-size crumbs form. Press mixture into the bottom and sides of a 9-inch tart pan with a removable bottom.
• Bake crust in the preheated oven until golden brown, 8 to 10 minutes. Let cool completely on a wire rack, about 30 minutes.
• While crust cools, place chocolate in a glass bowl. Set aside. Pour heavy cream into a small saucepan over medium heat; cook until edges of cream just begin to bubble, but do not boil. Pour hot cream over chocolate and whisk until chocolate is melted and incorporated into cream. Let filling cool for 20 minutes.
• Pour filling into cooled crust. Chill torte in the refrigerator for 2 hours. Remove sides of pan prior to cutting.

SALTED CARAMEL CHOCOLATE GANACHE TART

Steps:

• Preheat the oven to 350 degrees F.
• For the crust, whisk to combine the flour, cocoa powder and salt; set aside.
• In another bowl, cream together the butter and sugar. Add in the egg yolks and vanilla and mix until combined. Little by little, add the dry ingredients until incorporated. The dough may look crumbly, but it should come together easily when you pinch the dough between two fingers.
• Press the dough out into a tart pan. Prick all over with a fork and put into the freezer for 10 minutes. Bake chilled crust for 15 minutes, then cool completely on a wire rack.
• For the caramel, place the sugar, corn syrup and salt in a heavy bottomed saucepan over medium high heat. Stir to combine, but onces the mixture begins to bubble stop stirring for the remainder of the cooking process. The sugar will first turn clear, then it will noticeably start bubbling and eventually take on color. Continue to cook, without stirring, until a candy thermometer inserted into the syrup reads 340°, stir in the butter. Remove the pan from the heat and carefully (watch the sputtering) add the heavy cream and vanilla. Pour the caramel into the cooled crust and refrigerate for about 3-4 hours or until set.
• To make the chocolate ganache, heat the heavy cream to a simmer, then pour it over the chocolate. Let it sit for 60 seconds, then stir until smooth. Pour the chocolate ganache over the caramel tart and refrigerate for a few hours until set.
• To serve, cut into slices and garnish with sea salt.