Chocolate Ganache Tart
Servings:
This rich ganache is super satisfying and the individual portion is just the right size for enjoying after a big holiday meal. The warm color of caramel makes a lovely topping for Thanksgiving, while the bright red of raspberries adds Christmas flair.
By Krissa Rossbund
Recipe by Mary Moran
Directions
1 recipe Raspberry Sauce and fresh red raspberries (Christmas)
For crust, in large bowl stir together crushed cookies, melted butter, and cream cheese spread. Place twelve 3-inch tart pans with removable bottoms onto large baking sheet. Lightly coat pans with nonstick spray. Place about 3 tablespoons of crust mix in prepared tart pan; press onto bottom and up sides of pan. Repeat with remaining crust mix and pans. Place tart pans in freezer to chill while preparing filling.
For ganache, in large saucepan bring whipping cream, butter, and vanilla just to boiling over medium-high heat. Remove from heat. Add both chocolates (do not stir). Let stand 5 minutes. Stir until smooth. Divide ganache between chilled tart crusts. Chill at least 3 hours before serving.
Before serving, remove tarts from pans. For Thanksgiving, top tarts with Caramel Sauce, orange peel, and fleur de sel. For Christmas, pool Raspberry Sauce on dessert plates. Add one tart to each plate; top tarts with fresh raspberries. Store leftover tarts and sauce in refrigerator; serve within 48 hours. Makes 12 tarts.
Ingredients
Crust:
4-1/4 cups finely crushed chocolate wafer cookies (about 82 cookies)
1 cup unsalted butter, melted
3 tablespoons whipped cream cheese spread
Nonstick cooking spray
Ganache:
1-1/2 cups whipping cream
1/2 cup unsalted butter
3/4 teaspoon vanilla
15 ounces good-quality milk chocolate, chopped
3 ounces good-quality semisweet chocolate, chopped
