RECIPE FOR CHOCOLATE TART RECIPES

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CHOCOLATE GANACHE TART RECIPE - BON APPéTIT



Chocolate Ganache Tart Recipe - Bon Appétit image

This deceptively simple chocolate tart features a press-in nut crust that requires zero dough-making skills and also happens to be gluten-free. (You can also swap in any nut you want, it’s versatile.) This recipe is from Montreal’s cozy-cool coffee-pizza-wine restaurant Elena.

Provided by Janice Tiefenbach

Yield 8 servings

Number Of Ingredients 9

4 Tbsp. unsalted butter, melted, plus more room temperature for pan
2½ cups mixed raw nuts (such as walnuts, blanched hazelnuts, pistachios, and/or almonds)
6 Tbsp. sugar
¾ tsp. kosher salt
12 oz. bittersweet chocolate, chopped
2 cups heavy cream
6 Tbsp. unsalted butter, room temperature, cut into 1" pieces
Flaky sea salt
A 12"-diameter tart pan with removable bottom

Steps:

  • Place a rack in middle of oven; preheat to 350°. Lightly butter pan; line with a round of parchment paper cut to fit just inside pan. Pulse nuts in a food processor until finely chopped. Add sugar and salt and pulse again to combine. Drizzle in melted butter and pulse until nuts begin to clump together and mixture looks sandy. Using your hands, firmly and evenly press mixture into bottom and up sides of pan (it doesn’t need to come all the way up the sides). Bake crust until golden brown, 20–25 minutes. Let cool.
  • Place chocolate in a medium bowl. Heat cream in a small saucepan until just beginning to simmer; immediately pour over chocolate. Let sit, undisturbed, 5 minutes. Add butter and mix with a heatproof rubber spatula until smooth and glossy. Scrape ganache into crust and smooth out any bubbles. Chill, uncovered, until set, at least 1 hour.
  • Remove tart from pan; sprinkle sea salt over. Slice into wedges with a hot knife.
  • Do Ahead: Tart can be made 1 day ahead. Cover and keep chilled.

EASY CHOCOLATE TART RECIPE | REE DRUMMOND | FOOD NETWORK



Easy Chocolate Tart Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     dessert

Total Time 8 hours 40 minutes

Cook Time 20 minutes

Yield 6 to 8 servings

Number Of Ingredients 8

One 14-ounce package chocolate sandwich cookies, such as Oreos
1 stick (8 tablespoons) salted butter, melted 
1 1/2 cups heavy cream
3 tablespoons salted butter 
12 ounces dark chocolate, chopped 
12 ounces milk chocolate, chopped 
4 ounces white chocolate
2 teaspoons coconut oil 

Steps:

  • For the crust: Add the cookies to a food processor and pulse to fine crumbs. Pour in the melted butter and pulse together. Tip into an 11-inch fluted tart pan with a removable bottom and press the mixture in with a 1/4-cup measure to form an even crust on the bottom and sides. Put it in the freezer for 15 minutes to set.
  • For the ganache: Put the cream and butter in a pan and heat until the mixture starts to bubble.
  • Put the dark and milk chocolate in a bowl and pour the warmed cream and butter over it. Mix everything together until melted and fully combined, then pour it into the chilled tart base. Refrigerate the tart overnight until set.
  • For the chocolate curl garnish: Put the white chocolate and coconut oil in a bowl and set over a pan of simmering water until the chocolate is melted; mix together. Pour the melted mixture onto the underside of a clean baking sheet and spread it in a very thin layer with an offset spatula or knife. Put it in the freezer until set, about 2 minutes. (To check if it is set, press it with your fingertip; it should leave the slightest mark but not a depression.)
  • Using a sharp-edged spatula, scrape the chocolate from the bottom of the baking sheet into curls. Remove the tart from the pan and decorate with the curls.

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