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Chocolate Ganache Tart with Whipped Cream
Description Chocolate Ganache Tart with Whipped Cream
Serves 8
Heavy Cream:
1/3 cup powdered sugar
1 cup heavy whipping cream
1 teaspoon vanilla extract
Chocolate Ganache Tart Filling:
1 cup heavy cream
7 oz. semisweet high quality chocolate, chopped
2 Tablespoons unsalted butter
1 tsp rum
1 baked tart shell
In a bowl, place chopped chocolate, set aside. Heat cream until heating to just under boiling and pour into bowl with chocolate. With a silicone spatula mix chocolate and cream together until chocolate is completely melted. Add butter and rum and stir until melted into chocolate mixture. Pour chocolate filling into baked and cooled tart shell and place in refrigerator to chill for 3 hours or overnight. To make the cream: whip the cream, sugar, and extract together to form a stiff whipped cream. When ready to serve tart, dollop whipped cream and serve immediately.
Pate Sucree Tart Shell
1-1/2 cups all-purpose flour
½ tsp. salt
¼ cup confectioners’ sugar
2 tsp. vanilla bean paste
2 large egg yolks
½ cup unsalted butter, cut into chunks
1 Tbsp. lemon juice & zest (optional)
1. In a food processor, pulse the flour, sugar, vanilla bean paste, salt, lemon juice and lemon zest until combined. Add butter chunks, process until mixture resembles cornmeal.
2. Pulse as you add yolks until dough starts to come together.
3. Turn the dough out onto a lightly floured work surface and blend dough by pushing it away with the heel of your hand and gathering it up with a pastry scraper into a ball.
4. Wrap the dough in plastic, flatten it into a disk and chill for at least 30 minutes or overnight.
5. Preheat oven to 350 degrees F.
6. Roll dough out until large enough to fit tart shell pan or mini tart shells.
7. Place gently into tart pan.
8. Dock dough and weigh down with pie weights
9. Bake in 350 degrees oven for approximately 15 minutes then remove pie weights. Continue to bake tart until golden brown.



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