Chocolate Ganache Tart
Chocolate lovers beware. Starting with a pistachio brownie crust and followed by a layer of rich chocolate ganache, chocolate ice cream and finally chocolate sauce, any chocoholic would be impressed. To hasten the process, a good-quality boxed fudge-brownie mix can be used with the addition of pistachios, or leave the nuts out completely.
This decadent chocolate dessert is so easy to make especially if you take the shortcut of using a brownie mix. Ganache is as simple as melting chocolate and adding in a few ingredients. Pour the ganache into the brownie crust, and you have reached the pinnacle of chocolate heaven.
TOOL TIP:
For my Chocolate Ganache Tart I use a deep 11-inch tart pan with a removable bottom. It is also my pan of choice for a thick quiche.
In this instance, I served the tart with a “smear” of Nutella with pistachio ice cream. Another great option would be to use a smear of “Creama di Pistachio”…think Pistachio flavored Nutella! It really is “lick off the spoon” good!
Chocolate Ganache Tart
Course: DessertCuisine: FrenchDifficulty: Easy12
servings35
minutes45
minutesIngredients
1 pound dark (sweetened) chocolate, finely grated
1 1/4 cups heavy cream
2 ounces Bailey’s Irish Cream
1 ounce Grand Marnier
1 Tablespoon unsalted butter
1 teaspoon vanilla extract
Optional sides: ice cream, chocolate sauce, caramel sauce, whipped cream, shaved chocolate, mint
- Pistachio Brownies
1/2 pound dark (sweetened) chocolate, finely grated
1 cup unsalted butter, cut into small pieces
1/4 cup cocoa powder
1/2 cup all-purpose flour
1 cup granulated sugar
1/4 teaspoon Kosher salt
4 large eggs
1 teaspoon vanilla extract
1 teaspoon pistachio or almond extract
1 cup shelled pistachio nuts, coarsely chopped
Directions
- Prepare the brownies and cool slightly.
- Lightly butter a 9-inch tart pan with a removable bottom. Remove two-thirds of the brownies from the pan (the remaining third can be eaten as brownies) and press into the tart mold, evenly distributing it on the bottom and 1 inch up the sides.
- Bring to a simmer 1 inch of water in a medium-sized saucepan. Combine the remaining ingredients in a medium-sized mixing bowl, and place the bowl over the simmering water. Stir occasionally, until the chocolate melts and the mixture becomes smooth.
- Pour the ganache into the brownie shell and chill for 2 hours or until it is firmly set up. Put the chocolate sauce and the Caramel-rum sauce in separate squirt bottles.
- To serve, remove the tart from the refrigerator and using either a torch or the open flame from a gas range, warm the sides slightly to release the tart. Using a long thin knife dipped in hot water, cleaned and dried between slices, slice the tart into 12 wedges. On a plate, set a wedge of the tart and garnish as desired. I often put a scoop of chocolate ice cream on the side. Squirt chocolate sauce and Caramel-rum sauce over the tart, ice cream and plate. Sprinkle with chopped pistachios and serve immediately with a sprig of mint.
- Pistachio Brownies
- Preheat the oven to 350-degrees F.
- Butter and flour a 9-inch by 9-inch baking pan, tapping out the excess flour.
- Bring to a simmer 1 inch of water in a medium-sized saucepan. Combine the grated chocolate and butter in a medium-sized mixing bowl, and place the bowl over the simmering water. Stir occasionally, until the mixture becomes smooth.
- In another bowl, mix together the cocoa powder, flour, sugar and salt. Whisk in the eggs and extracts until the mixture is combined. Add this mixture to the melted chocolate and butter, and whisk together until smooth. Stir in the chopped pistachios.
- Pour the brownies mix into the prepared baking pan and place in the center of the preheated 350-degree oven. Bake for 45 minutes and remove to a rack to cool.
