Chocolate Ganache Tarts
Serves 415 mins prep7 mins cook
Easy chocolate ganache tarts made with a nut and oatmeal crust and a rich dark chocolate ganache filling, topped with flaky sea salt
0 servings
What you need
cup chopped pecans
cup slivered almonds
tbsp all purpose flour
tbsp cocoa powder
tsp espresso powder
cup dark brown sugar
tsp cinnamon
tsp clove
tsp salt
tsp almond extract
tsp vanilla extract
tbsp unsalted butter
Instructions
Oatmeal Nut Cookie Crust 9 Preheat the oven to 350 F (180 C) and set out 4 mini tart trays (5 inches wide) with removable bottoms. This recipe can make 4 thick crust tarts or 6 thin crust tarts. I prefer using the crust ingredients to make 4 thick crust tarts. 1 Blitz oatmeal and chopped nuts for 3 seconds into to coarse pieces using a blender or food processor. Small chunks are perfect to have mixed in. 6 Place the chopped nuts and oats into a medium bowl and whisk together with the flour, brown sugar, cocoa powder and espresso powder. Whisk in the cinnamon and cloves to distribute. 7 Pour in the melted butter, pure vanilla extract and almond extract, stir with a rubber spatula until well mixed. 2 Divide the crust mixture between 4 mini tart pans (5 inches wide). Use a spoon or your finger tips to press crust into the bottom and sides of each tart pan. Transfer the tart pans to a rimmed baking sheet and bake them for 18-22 minutes until golden and fragrant. 10 Carefully remove tart trays from the pan and place them on a wire rack to cool completely. Dark Chocolate Ganache Filling 11 Place chopped dark chocolate and espresso powder in a medium mixing bowl. 3 Heat the heavy cream in small saucepan on medium heat until lightly bubbling. (Not a full boil). Remove cream from the heat and carefully pour it over the chopped chocolate. 13 Let sit for about 2 minutes for the hot heavy cream to melt the chocolate Then, add the butter slices and whisk until smooth. 14 Carefully spoon or pour the dark chocolate ganache into the cooled tart shells. If you make 4 shells instead of 6 there may be a bit of ganache left over. Save it in an air tight container in the fridge to enjoy later. 15 Place the filled tart shells in the fridge for 2 hours to firm. Top and Serve 4 Remove chocolate tarts from fridge. Place a tart on an upside down juice glass with a bottom that is slightly smaller than the tart tray's removable bottom. Slowly press down until the tart ring falls around the glass. Remove the bottom of the tart pan from the cooked tart shell. 16 Place the tart on a serving plate. Top with a sliced fig and sprinkle of flaky sea salt.View original recipe