Bittersweet Chocolate Ganache Tart


3 Tbsp slivered blanched almonds
6 Tbsp sugar
1 1/4 cups all-purpose flour
1/4 tsp salt
6 Tbsp unsalted butter, cold and cut into pieces
12 oz. bittersweet chocolate, coarsely chopped
1 1/4 cups whipping cream
1 tsp vanilla extract


Preheat oven to 350 degrees F.

In a food processor, pulse almonds until finely ground. Add sugar, flour and salt; pulse until combined. Add butter, pulsing until coarse crumbs form with no large butter lumps (dough should clump together when squeezed with fingers).

Immediately transfer dough to a 9-inch tart pan with a removable bottom. Evenly press dough in bottom and up sides of pan.

Bake in center of oven until golden brown and firm to the touch, about 20 minutes. Transfer to a wire rack to cool completely, about 1 hour.

Place chocolate in a large mixing bowl. In a small saucepan, bring cream to a boil. Pour hot cream, through a sieve, over chocolate. Stir until smooth and creamy in texture. Mix in vanilla.

Pour chocolate mixture into center of cooled tart shell (if chocolate is lumpy, pass through a sieve). Let stand until set, about 2 hours, or chill for 1 hour.

This recipe is also linked on...

Everyday Sisters' Sharing Sundays: Nuts
Sweet Tooth Friday
Sweets for a Saturday
Food on Friday: Chocolate


Lisa said...

That looks so heavenly. All that chocolate would give me a wonderful sugar high. I have a sweet treat linky party going on at my blog till tomorrow night and I'd love it if you'd come by and link your tart up.

MrsJenB said...

Wow - yum! How did you like it?

Trisha said...

Carolyn, this is a great looking tart. I'm saving this to try later.

Jade Cahoon said...

You had me at "bittersweet chocolate!!" ;) This tart looks wonderful ... okay, I totally have to follow you now! Your recipes are awesome - very inspiring! Thanks for sharing!
Jade @ Effie's Recipe Box