salted chocolate ganache tart with shortbread cookie crust

i wanted to share with you all an easy chocolate ganache tart!  sounds pretty fancy and complicated i know, but it's not too bad.  you don't even need to roll out a crust for the tart shell!  the crust is a shortbread cookie crust that's crumbly and you place into the tart pan and press it all together and bake.

i think i'll share it with my family and friends this easter.  this tart plus a little coffee... :) mmmm.  the sea salt adds such a nice touch.  i used black sea salt, but any course sea salt will do.

what are your easter plans?

salted chocolate ganache tart with shortbread cookie crust

serves 10

for the crust:

2 sticks of salted butter

6 T sugar

1 t nielsen-massey vanilla paste

1/2 t kosher salt

2 1/2 cups all-purpose flour

for the filling:

18 oz semi-sweet chocolate, finely chopped

6 T salted butter

1 1/2 cups heavy cream

1 t nielsen-massey vanilla paste

1/4 t kosher salt

for garnish:

pastel sprinkles

black cyprus sea salt

1) heat the oven to 350 F.  mix crust ingredients until incorporated.  the dough will be soft but crumbly.

2) sprinkle the dough over the bottom of an 11 inch tart pan with a removable bottom.  using your fingers, evenly press the dough into the bottom and up the sides of the pan.  you will not need all the dough, use enough to cover the tart pan with a dough that's 1/4" thick all around.

3) cover tart shell with plastic wrap and let it rest in the fridge for 30 mins.  once chilled, prick all over and bake until golden brown about 20-25 mins.

4) remove from the oven and let cool completely.

5) place the chocolate and butter in a bowl.  combine cream, vanilla and salt in a small saucepan over medium heat and stir gently until cream comes to a simmer.

6) pour cream over chocolate and butter, give mixture a slight stir and let sit for 5 mins.  gently stir until chocolate is smooth.

7) pour about 3/4 of chocolate ganache into the cooled tart shell and the place the rest of the chocolate ganache into a small bowl.  chill both for 2 hours.

8) whip reserved chocolate ganache in electric mixer until light and fluffy.  this will be used for the frosting.

9) place whipped frosting into piping bag and pipe stars onto each slice using a large star tip.  then add sprinkles and a few pinches of sea salt!

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