Chocolate Ganache And Ginger Tart Recipes
CHOCOLATE GANACHE AND GINGER TART
One of my favourite combinations: chocolate and ginger!
Categories Chocolate Desserts Desserts Sweet Pies, Pastries and Tarts Sweet Pies, Pastries and Tarts
Yield 8
Number Of Ingredients 12
Steps:
- Method Preheat the oven to 180 °C. Prepare a 13 x 35 cm loose-bottomed rectangular tart pan. Chocolate pastry Combine the butter and sugar in a blender and, with the motor running, add the whole egg and the egg yolk. Add the flour and cocoa powder and blend until it forms a dough. Wrap in plastic wrap and refrigerate for 30 minutes. Press the pastry into the prepared pan and bake blind for 10 minutes (no need to use baking paper and beans). Glacé ginger Slice the peeled ginger as thinly as possible. Place the ginger into a saucepan and cover with water. Bring to a boil. Reduce the heat and simmer for 10 minutes. Drain and repeat. Place the sugar, water and salt into a saucepan and add the ginger. Cook until the liquid is the consistency of thin honey and the ginger is transparent. Remove from the heat and carefully scoop the ginger out of the liquid. Place the strips on a cooling rack and keep to one side to dry overnight. Chocolate ganache Melt the chocolate in the microwave and heat the cream slightly. Add the cream to the chocolate and combine gently with a whisk. Pour a 1-cm thick layer of ganache into the prepared tart pan. Layer generously with the glacé ginger and cover with the rest of the ganache. Keep to one side until set. Serve with vanilla or chocolate ice-cream.
CHOCOLATE GANACHE PUMPKIN TART
I love the flavor combination of spiced pumpkin and chocolate, which inspired me to create this chocolate pumpkin tart. Sometimes I like to sprinkle chopped crystallized ginger over the chocolate ganache for extra flavor and texture. -Bernice Janowski, Stevens Point, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 425°. In a large bowl, combine flour, sugar, baking cocoa, pie spice and salt. Stir in butter until crumbly. Press onto bottom and up sides of a 9-in. tart pan with removable bottom; place on a baking sheet. Bake 10 minutes; cool on a wire rack., Meanwhile, in another large bowl, whisk pumpkin, eggs, brown sugar, orange zest, pie spice and salt. Slowly whisk in cream. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350°. Bake until filling is set, 40-45 minutes. Cool on a wire rack., For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 10 minutes. Stir with a whisk until smooth. Spread over tart; chill until set. If desired, garnish with crystallized ginger.
Nutrition Facts : Calories 551 calories, Fat 30g fat (18g saturated fat), Cholesterol 134mg cholesterol, Sodium 358mg sodium, Carbohydrate 70g carbohydrate (50g sugars, Fiber 4g fiber), Protein 7g protein.
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