Chocolate Ganache Tart With Cherry Vodka Sauce Recipes

CHOCOLATE GANACHE TART WITH CHERRY-VODKA SAUCE

Steps:

• For the crust:
• Heat the oven to 350°F and arrange a rack in the middle.
• Combine butter, sugar, vanilla seeds, and salt in a large bowl and stir until evenly incorporated.
• Add flour and stir until just combined and a soft dough forms.
• Sprinkle dough over the bottom of a 9-inch tart pan with a removable bottom.
• Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the pan (flour the cup occasionally to prevent sticking).
• Cover the tart shell with plastic wrap and let it rest in the refrigerator for 30 minutes.
• Once chilled, prick it all over with a fork and bake until golden brown, about 20 to 25 minutes.
• Remove from the oven and cool completely on a wire rack.
• For the filling:
• Place chocolate and butter in a medium bowl; set aside.
• Combine cream, sugar, and salt in a small saucepan over medium heat and stir until sugar dissolves and liquid is just at a simmer, about 4 minutes.
• Pour cream mixture over chocolate and butter and let sit until melted, about 4 minutes. Gently stir until smooth.
• Pour ganache into the cooled tart shell and transfer to the refrigerator.
• Chill until set, about 1 1/2 to 2 hours.
• For the cherry-vodka sauce:
• Place cherries, vodka, sugar, and reserved vanilla bean from the crust in a small saucepan over medium-high heat and stir to combine.
• Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until cherries start to break down and syrup has thickened, about 50 minutes.
• Remove from heat and let cool.
• Serve with slices of tart.

CHOCOLATE GANACHE-CARAMEL COOKIE TART

Steps:

• Heat oven to 375°F. Make 36 cookies as directed on pouch. Cool completely, about 15 minutes. Store 8 cookies in airtight container for another use.
• Heat oven to 350°F. Spray 9-inch tart pan with 1-inch rim and removable bottom with cooking spray.
• In food processor, process half of the remaining cookies to fine crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to fine crumbs; add to bowl. Stir in melted butter until well blended. Press very firmly on bottom and up side of tart pan. Place tart on rimmed baking sheet. Bake 14 to 18 minutes or until crust is set in center. Cool 15 minutes.
• In medium microwavable bowl, microwave Caramel Layer ingredients uncovered on High 1 minute 30 seconds, stirring halfway through. Stir in 15-second intervals until caramels are melted and can be stirred smooth. Pour over baked crust. Refrigerate 10 minutes.
• In medium microwavable bowl, place chocolate chips. In 1-quart saucepan, heat 3/4 cup whipping cream over medium-low heat 3 to 5 minutes or until hot. Pour cream over chocolate chips in bowl; let stand 5 minutes. Stir until smooth. If needed, microwave chocolate-cream mixture uncovered on Medium (50%) in 15-second increments until chocolate can be stirred smooth. Remove tart from refrigerator. Pour chocolate mixture over caramel layer. Return to refrigerator uncovered, about 2 hours or until chocolate is set.
• Let tart stand at room temperature 10 minutes before cutting. Spoon caramel sauce around edge; sprinkle sea salt on top. Store loosely covered in refrigerator.

CHOCOLATE GANACHE AND RASPBERRY TART

Steps:

• Using on/off turns, mix flour, butter, and sugar in processor until coarse meal forms.
• Mix egg yolks, lemon juice, and 1 tablespoon water in small bowl. Add to processor; mix until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic. Chill 30 minutes. DO AHEAD: Dough can be made 2 days ahead. Keep chilled.
• Preheat oven to 375°F. Butter 9-inch diameter tart pan with removable bottom. Roll out dough on lightly floured work surface to 12-inch round. Fit dough into pan; trim overhang. Freeze 20 minutes.
• Bake crust until golden, 25 minutes; cool.
• Meanwhile, bring cream just to boil in small saucepan. Remove from heat. Add chocolate; stir until smooth. Stir in liqueur and vanilla. Cool ganache 15 minutes.
• Transfer cooled crust to platter. Spoon chocolate ganache into crust and smooth top. Arrange raspberries atop chocolate. Stir raspberry jam and 1 1/2 teaspoons water in small saucepan over medium heat until smooth. Brush warm glaze over berries. DO AHEAD: Can be made 8 hours ahead. Cover and let stand at room temperature.

CHOCOLATE GANACHE TARTS

Steps:

• In a small bowl, beat butter and cream cheese until smooth; beat in flour. Drop dough by scant tablespoonfuls into greased miniature muffin cups; with well-floured hands, press dough onto bottoms and up sides of cups., Bake at 325° for 20-25 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks to cool completely., Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Transfer to a small bowl; cover and refrigerate until firm., Beat chocolate mixture until soft peaks form. Pipe or spoon into tart shells. Garnish with whipped cream, raspberries and confectioners' sugar if desired.

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.

CHOCOLATE GANACHE

Steps:

• Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
• Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

CHOCOLATE GANACHE TARTLETS WITH SWEET CHERRIES

Steps:

• In a small saucepan bring 3/4 cup cream just to a boil. Reduce heat to low and add chocolate, stirring until chocolate is melted and mixture is smooth. Pour 3/4 cup mixture into a bowl, reserving remainder in pan for glazing tartlets. Add 1/3 cup cream to mixture in bowl, stirring until ganache is combined well. Chill ganache until thick and cold, about 1 hour.
• In a small bowl whisk remaining 1/3 cup cream until just stiff. With an electric mixer beat chilled ganache until light and fluffy, about 30 seconds (do not overbeat or it will become grainy). Remove tartlet shells from tartlet pans (use a thin, flexible knife to help remove shells if necessary). Fold whipped cream into ganache until combined well and spread in tartlet shells, smoothing tops.
• Heat reserved chocolate mixture over low heat, stirring, until melted and just warm. Working quickly, with 1 tartlet at a time, spoon about 1 tablespoon glaze onto top, tilting tartlet to allow glaze to completely cover filling. Chill tartlets until glaze is set, about 30 minutes. Tartlets may be made 2 days ahead and chilled, wrapped in plastic wrap.
• Serve tartlets with cherries.

CHOCOLATE GANACHE

Steps:

• Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth., For a pourable ganache, cool, stirring occasionally, until mixture reaches 85°-90° and is slightly thickened, about 40 minutes. Pour over cake, allowing some to drape down the sides. Spread ganache with a spatula if necessary to evenly coat, working quickly before it thickens. Let stand until set., For spreadable ganache, chill, stirring occasionally, until mixture reaches a spreading consistency. Spread over cake.

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.

CHOCOLATE VODKA SAUCE

Steps:

• Combine the cream, milk, butter and corn syrup in a small, heavy saucepan over a moderate heat. Cook, stirring gently, until a thin glaze develops on top. Do not boil.
• Add the vanilla extract and chocolate (a few pieces at a time) while continuing to stir until all the chocolate has melted and the mixture is smooth.
• Stir in the vodka
• Remove from the heat and cool.
• Top your favorite dessert with it!