Chocolate Ganache Tart Pecan Crust Recipes

CHOCOLATE GANACHE TART / PECAN CRUST

Steps:

• 1. Preheat oven to 350 degree. Toast pecans on a sheet pan 10 - 12 minutes. ( optional)
• 2. Place the toasted pecans on food processor along with 1/2 cup sugar. Pulse until looks like sand.
• 3. Drizzle 3 tablespoons of butter into the crumbs, pulse until you see it's going to stick together. If you need the 4th tablespoon, go ahead and add it, it won't hurt anything.
• 4. Pat the pecan mixture into a 9 inch tart pan or 9 inch pie plate. Up the sides as well. Place in freezer to chill for 15 minutes.
• 5. After chilling place in preheated oven to 10 - 12 minutes or until starting to color just a bit.
• 6. Cool crust.
• 7. Make Ganache: Place chocolate chips in a medium bowl. In another sauce pan, heat cream until bubbly around the edges of pan. I stick my pinkie into the center to see if hot...but if bubbling around edges, that's a pretty good sign it's hot enough. Pour the cream over the chocolate. Let sit for a few minutes. Then, whisk until all chips are blended and melted into the cream. Will have a beautiful sheen.
• 8. Pour this evenly into the pecan crust. Place in refrigerator and chill for a good 2 hours.
• 9. Remove from refrigerator and remove tart pan. Allow the tart to set at room temperature for 20 minutes before cutting... I serve this decadent dessert with just a dollop of whipped cream...it needs nothing else... Enjoy this creamy, smooth, chocolaty indulgence.

CHOCOLATE GANACHE TART

Steps:

• Preheat oven to 350 degrees. Make dough: 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 pinched with fingers).
• Immediately transfer dough to a 9-inch tart pan with a removable bottom. Using a measuring cup, evenly press dough into the bottom and up the 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.
• Make ganache: 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 refrigerate for 1 hour. Serve with whipped cream, if desired.

MEXICAN CHOCOLATE TART WITH CINNAMON-SPICED PECANS

Steps:

• For pecans:
• Preheat oven to 350°F. Spray rimmed baking sheet with nonstick spray. Whisk all ingredients except pecans in medium bowl. Stir in pecans. Spread in single layer on sheet, rounded side up. Bake until just browned and dry, about 30 minutes. Cool on sheet. Separate nuts, removing excess coating. DO AHEAD Can be made 2 days ahead. Store airtight at room temperature.
• For crust:
• Preheat oven to 350°F. Blend first 4 ingredients in processor. Add melted butter; process until crumbs are moistened. Press crumbs into 9-inch-diameter tart pan with removable bottom, to within 1/8 inch of top. Bake until set, about 20 minutes. Cool on rack.
• For filling:
• Bring cream to simmer in medium saucepan. Remove from heat. Add chocolates; whisk until melted. Add butter, 1 piece at a time; whisk until smooth. Whisk in vanilla, cinnamon, and salt. Pour filling into crust. Chill until filling begins to set, about 15 to 20 minutes.
• Arrange nuts in concentric circles atop tart. Chill until set, about 4 hours. DO AHEAD Can be made 1 day ahead. Cover loosely with foil and keep chilled. Serve tart with whipped cream.