Dark Chocolate Ganache Tart

By christoph

Velvety smooth and rich dark chocolate fills a golden flaky pasty crust in this stunning and decadent dessert. Topped with delicate leaves of chocolate and fresh blueberries, this one is a chocoholics dream come true.

Ingredients

• 1 single pie crust from scratch or refrigerated
• 1 cup dark chocolate chopped
• 1 cup milk chocolate chopped
• 1 cup heavy cream
• ¼ cup unsalted butter cut into small pieces
• 1 ounce Grand Marnier optional

Details

Servings 14
Preparation time 20mins
Cooking time 45mins
Adapted from jamesandeverett.com

Preparation

Step 1

Roll out the pie crust and place in a 9” tart pan. Prick the bottom of the crust with a fork and blind bake in a 375°F oven for about 15 minutes or until lightly browned. Remove from oven and place on wire rack to completely cool.

Place chopped chocolate in a mixing bowl.
Heat cream and butter on the stove or in the microwave until just barely boiling.

Pour hot cream over chocolate and let stand for about 5 minutes to soften chocolate. Mix with a whisk until chocolate and cream becomes a smooth mixture. Allow mixture to cool slightly, almost to room temp, but still pour-able.

Add Grand Marnier if desired and mix well.
Pour chocolate filling into tart crust and place in the fridge to set up, at least 1 hour.
Top with chocolate decorations and fruit if desired.