CHOCOLATE GANACHE TART WITH CHERRY-VODKA SAUCE
This tart (from Chow) is as chic as it is simple. The filling requires no baking, so after a few hours in the refrigerator, just slice and serve. While you wait, make the cherry-vodka sauce; its sweet cherry flavor is a perfect complement to the tart's bittersweet, truffle-like interior. Game plan: The tart can be made up to 2 days ahead. Store covered in the refrigerator. The cherry-vodka sauce can be made up to 4 days ahead. Refrigerate in an airtight container until ready to use.
Provided by Cucina Casalingo
Categories Tarts
Time 2h15m
Yield 1 9 inch tart
Number Of Ingredients 14
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.
Nutrition Facts : Calories 4526.4, Fat 287.9, SaturatedFat 179.4, Cholesterol 692.4, Sodium 1890.4, Carbohydrate 437.8, Fiber 35, Sugar 267.8, Protein 43.6
CHOCOLATE GANACHE TARTS
Make and share this Chocolate Ganache Tarts recipe from Food.com.
Provided by CookingONTheSide
Categories Tarts
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 476.2, Fat 39.8, SaturatedFat 19.8, Cholesterol 95, Sodium 124.7, Carbohydrate 27.4, Fiber 1.5, Sugar 8.8, Protein 5.3
CHOCOLATE GANACHE TARTS
I got this from Taste of Home. This is a must have recipe if your a chocolate lover like me! And its really easy,even for me and i hate hate hate baking!
Provided by hotdish
Categories Tarts
Time 40m
Yield 24 tarts, 24 serving(s)
Number Of Ingredients 6
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!
Nutrition Facts : Calories 108, Fat 8.8, SaturatedFat 5.4, Cholesterol 23.3, Sodium 41.2, Carbohydrate 6.8, Fiber 0.4, Sugar 2.2, Protein 1.2
CHOCOLATE GANACHE TART
Ganache is a luxurious filling made of heavy cream and dark chocolate. Here, it's poured into a buttery almond shortbread crust. Martha made this recipe on Martha Bakes episode 603.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h20m
Number Of Ingredients 9
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
This smooth, satin chocolate ganache recipe will bring a touch of elegance to even the most basic cake. A simple garnish, like fresh fruit, adds the finishing touch. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1-1/4 cups.
Number Of Ingredients 2
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.
Nutrition Facts : Calories 135 calories, Fat 11g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 8mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
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