Chocolate Ganache Tart
- 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
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.
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