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Chocolate Ganache Tart


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Chocolate Ganache Tart 0 Picture


  • Crust:
  • 4 whole graham Crackers
  • 1/2 cup chopped Walnuts
  • 1/2 cup blanched slivered Almonds
  • 1/4 cup sugar
  • 5 Tbsp unsalted Butter, melted
  • Ganache Layer:
  • 2 cups Whipping Cream
  • 1 Lb. semisweet Chocolate, finely chopped
  • 2 Tbsp Light Corn Syrup
  • 1/2 cup unsalted Butter, cut into 8 pieces, room temp



Step 1

Preheat oven to 350.
Butter a 10 inch springform pan with 2 3/4 inch sides.
In a food processor, process graham crackers until coarsely ground.
Add nuts, sugar and salt, and process mixture until coarsely chopped, using on/off turns.
Add butter and process until evenly distributed.
Press crumb mixture into bottom of prepared pan.
Bake 15 minutes, until edges start to brown. Cool.

Ganache Layer:
In a heavy medium saucepan, bring cream to a boil.
Decrease heat to low, then stir in chocolate until melted.
Remove from heat and stir in corn syrup.
Stir in butter, a piece at a time, until mixture is smooth.
Let cool, stirring occasionally, until luke warm.

Pour ganache into cooled crust. Place pan in refrigerator for 2 hours, until ganache is firm


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