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Chocolate Ganache Tart

Happy Belated Thanksgiving! I hope everyone ate until their buttons popped off their pants and have now settled into some expandable sweatpants and onesies. I am still feeling like a beached whale! I'm so lucky to have such amazing friends who can really whip up some superb dishes. There were some home-made cranberry sauce, green bean casserole, cornbread stuffing, bacon mac and cheese, fluffy mashed potatoes etc... I'm feeling kind of full just listing them out. I ate until my stomach was pushing against my space left for breathing :/

The dessert line up was spectacular too. Pumpkin cheesecake, fudge-y brownies, a chocolate tart, all smothered with freshly whipped bourbon whip cream. I don't think I can eat until next Thanksgiving...

A picture of our Thanksgiving spread

Chocolate Ganache Tart

Makes a 9" tart
French Shortbread Tart Shell
6 tbsp butter, cut into pieces
1 tbsp oil
3 tbsp water
1 tbsp sugar
1/8 tsp salt
1 cup flour

Chocolate Ganache
2/3 cup heavy cream
1 tsp vanilla extract
8 oz good quality bittersweet chocolate, chopped into pieces
2 tbsp butter, chopped into pieces
1 tbsp sugar
1/8 tsp salt
2 large egg yolks

  • For the shell: Set oven to 410F. In a medium saucepan, add butter, oil, sugar and salt and melt at low-medium heat
  • Once the butter bubbles and browns around the edges, remove from heat and dump flour and stir quickly.
  • The dough should pull away and stick to the sides. Put in your tart pan and spread it out with a spatula. When its not too hot, palm the dough to the bottom and push onto the sides, covering the entire tart pan. Bake for 10-15 mins or until golden (not brown, because we have to bake it again)
  • For the filling: Reduce oven temp to 325F. Heat heavy cream and vanilla at low-med heat until it bubbles at the edges, remove from heat and pour over chopped chocolate and butter. Let it melt for a bit before stirring.
  • Whisk in sugar and salt and make sure everything is nice and smooth. Beat the egg yolks in a small bowl with 1 tbsp of heavy cream, add a spoon of the ganache to whisk and temper the egg yolks.
  • Add the egg yolks into the ganache and blend well.
  • Pour into the tart shell, level with a spatula and stick it in the oven for 5 mins, just to set. It should still be wobbly when you take it out but if it will set after 2 hours at room temp or in the fridge for 30 mins.
  • Before serving, let it sit outside for 20 mins (nobody wants to eat a chocolate bar). Serve with homemade whipped cream!  

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