This tart is the dessert equivalent of the movie The Notebook. It seems basic on the surface, but if you look deeper, youll find yourself an instant classic thats impossible to resist.
Nutty Chocolate Ganache Tart
Makes 1 ( 12-inch ) tart
Special Equipment
- 12-inch removable-bottom tart pan
- Food processor
Ingredients
Crust
- 3 cups mixed raw nuts (we like walnuts, blanched hazelnuts, pistachios and almonds)
- 7 tbsp brown sugar
- tsp kosher salt
- 5 tbsp unsalted butter, melted
Ganache
- 14 oz (400 g) bittersweet chocolate, chopped
- 2 cups 35% cream
- 7 tbsp unsalted butter, room temperature, cut into 1-inch cubes
Serving
- Flaky sea salt
Directions
Preheat the oven and prepare the pan: Place a rack in the middle of the oven and preheat to 350F. Lightly butter a 12-inch removable-bottom tart pan and line the bottom with a round of parchment paper.Make the crust: Add the nuts to a food processor and pulse until finely chopped. Add the sugar and salt and pulse again to com- bine. Drizzle in the melted butter and pulse until the nuts begin to clump together and the mixture looks sandy. Transfer the mixture to the pan and use your hands to firmly and evenly press it into the bottom and up the sides of the pan (it doesnt need to come all the way up the sides). Bake the crust until it turns golden brown, about 1520 minutes. Set aside to cool.Make the ganache: Place the chocolate in a medium bowl. In a small pot, heat the cream until its just beginning to simmer.Immediately pour it over the chocolate and let it sit, undisturbed, for 5 minutes. Add the butter and mix with a spatula until the mix- ture becomes smooth and glossy.Assemble and chill: Pour the ganache into the crust and, using an offset spatula, smooth out any bubbles. Chill in the fridge, uncovered, until set, at least 1 hour.Serve: Remove the tart from the pan and transfer to a plate. Sprinkle the top with flaky sea salt. Slice the tart into wedges with a hot knife for a clean cut. The tart can be made 1 day ahead and stored, covered, in the fridge.
Excerpted from Salad Pizza Wine by Janice Tiefenbach, Stephanie Mercier Voyer, Ryan Gray and Marley Sniatowsky. Copyright 2023 Janice Tiefenbach, Stephanie Mercier Voyer, Ryan Gray, and Marley Sniatowsky. Photographs by Dominique Lafond. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.Next: This Potato-Topped Pizza Al Taglio Is the Ultimate Comfort Food
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