Chocolate Ganache Tart Recipes

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 TART

Steps:

• Preheat oven to 350 F. Place crackers in a large zip-top bag; seal well. Using a rolling pin or wine bottle, crush crackers into fine crumbs. (Alternatively, pulse in a food processor.) Melt 1 stick butter in a small saucepan over medium-low, stirring occasionally.
• Transfer cracker crumbs to a large bowl. Stir in sugar. Stir in melted butter until mixture is well combined and the consistency of wet sand. Transfer to a 9-inch tart pan with a removable bottom or a 9-inch pie plate. Press crust into an even layer on bottom and up sides of pan. Bake until lightly golden, about 10 minutes. Remove from oven and let cool completely, about 45 minutes.
• Meanwhile, make the ganache: Place 2 inches of water in a medium pot over medium; bring to a simmer. Fit a small saucepan (or heatproof bowl) over simmering water, making sure water doesn't touch saucepan. Combine chocolate chips and cream in saucepan. Cook, stirring constantly, until chocolate is completely melted and mixture is glossy, 4 to 5 minutes. Remove saucepan from water; stir in remaining ½ stick butter, 1 tablespoon at a time, until fully incorporated. Stir in vanilla and kosher salt. Let cool to room temperature, about 30 minutes.
• Pour cooled ganache into cooled crust. Refrigerate, uncovered, for at least 2 hours and up to 6 hours, covering after 2 hours. Before serving, sprinkle with flaky sea salt, if desired.

CHOCOLATE GANACHE

Steps:

• Cook the chocolate chips, heavy cream, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

CHOCOLATE GANACHE TARTS

Steps:

• In a mixer, beat together cream cheese and butter until well combined. Add flour until dough forms.
• In a greased mini muffin tin, place a scant tablespoon of dough into each cup.
• Press into bottom and up the sides of each, forming a cup shape.
• Bake at 325 for 20-25 minutes. Let cool into pan for 5 minuted and them remove them onto a cooling rack to cool completly.
• In a saucepan over low heat, melt the chocolate chips into the cream until smooth and completly melted.
• Pour into a seperate bowl and let cool.
• When mixture cools, beat until soft fluffy peaks form.
• Pipe mixture into tart shells. YUMMMMMMYYYYY!

CHOCOLATE GANACHE TARTS

Steps:

• Heat oven to 375 degrees.
• In bowl of food processor, pulse flour, walnuts and sugar for 1 minute.
• Add butter and pulse 10 times, or until mixture resembles wet sand.
• Press mixture into six 6-inch tart pans with removable bottoms.
• Bake 15 minutes, cool completely.
• For filling, place chocolate in bowl.
• In saucepot over medium-high heat, bring heavy cream to a boil.
• Pour over chopped chocolate.
• Let sit for 1 minute.
• Stir until completely smooth.
• Divide ganache mixture evenly among prepared tart pans.
• Garnish with walnut halves, whipped topping and fresh mint, if desired.

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.

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.

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 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 CUSTARD TART

Steps:

• Preheat the oven to 350°F (175°C).
• In a large heatproof bowl, combine the chocolate and cream or half-and-half. Set the bowl over a pan of simmering water, stirring occasionally until the chocolate is melted and the mixture is smooth.
• Remove the bowl from the saucepan and whisk in the egg, egg yolk, and Cognac. Pour the mixture into the prebaked tart shell, tilting and shaking it very gently to even out the filling.
• Set the tart pan on a baking sheet and bake until the filling looks almost set but still quivers when the tart is gently jiggled, about 20 minutes. Don't overbake. Let cool completely.
• Remove the tart pan sides by setting the tart on an overturned bowl or other tall, wide surface (a large can of tomatoes works well). Gently press down on the outer ring and let the ring fall to the countertop. Set the tart on a flat surface. Release the tart from the pan bottom by sliding the blade of a knife between the crust and the pan bottom, then slip the tart onto a serving plate. (If it doesn't release cleanly, simply serve the tart on the pan bottom.)
• Whipped cream (page 239) is one possible accompaniment to a wedge of this delectable tart, but Caramel Ice Cream (page 144) dials up the richness. Or, a scribble of Orange Caramel Sauce (page 242) will add a pleasant citrusy note.
• The tart should be served the same day it's made. Keep it at room temperature until ready to serve.