Chocolate Ganache Tart
When I tell you this tart is made out of only 5 ingredients, you are going to be completely shocked. All you really need is flour, butter, heavy cream, chocolate chips, and salt (water too, but that technically isn't an ingredient). This tart is silky smooth and will impress anyone who eats it. It is the ultimate dessert for any chocolate lover. It is decadent, rich, creamy, and so chocolate-y.
TOTAL TIME: 40 minutes (plus chilling) SERVINGS: 8-10 INGREDIENTS:
1 cup heavy cream
16 oz. semi sweet chocolate chips
Sea salt flakes
Roll out your all butter pie crust and drape it over a 9 or 10 inch tart pan with a removable bottom. Gently press the dough into the pan and trim away any excess dough. Make sure the dough is evenly thick all around.
Poke holes in the bottom of your crust using a fork. Then, cut out a piece of parchment paper that is about 2 inches larger than your tart pan on all sides. Place that piece of parchment on top of the crust and then place your pie weights on top. If you do not have pie weights, will the cavity with dried beans or uncooked rice. Make sure to fill the cavity with your pie weights, beans, or rice. Make sure to use parchment paper or then your crust will melt on top of your pie weights. Place the pan in the fridge and preheat your oven to 425° F.
Place the tart pan in the oven and let it back for 20 minutes. This is called blind baking or par baking. Since you do not bake the pie after you add the filling, you need to bake it now to make the crust. The pie weights make sure that your crust does not puff up too much.
After about 20 minutes, take the pie weights and parchment paper off and bake the crust for 7 more minutes. Take it out of the oven and let it cool for about 5 minutes at room temperature before transferring the pan to the freezer.
While the crust is in the freezer, add your chocolate chips to a heat proof bowl and set aside. Warm up your cream to a simmer on a medium-low flame. Immediately pour the hot cream over the chocolate and cover your bowl. Set it aside for 5-7 minutes. This is the chocolate ganache filling.
After 5-7 minutes, use a rubber spatula and mix together the chocolate and cream together until the mixture is completely smooth. You will have to mix for a couple minutes.
Remove your pan from the freezer, at this point, your tart should be completely cool. If it is not, let it chill for a little longer. Pour your chocolate ganache into your crust. Let it chill in the fridge for at least 3 hours. Before serving, sprinkle your sea salt on top.