No Bake Chocolate Ganache Tart Recipe 435
NO-BAKE CHOCOLATE GANACHE TART RECIPE - (4.3/5)
Provided by á-4084
Number Of Ingredients 6
Steps:
- Break up wafers and place in a food processor; blend until fine crumbs. Add butter and process until blended. Press into bottom and up sides of a 5 x 14-inch removable-bottom tart pan. Freeze while preparing filling. Place 8 ounces milk chocolate and the bittersweet chocolate in a bowl. Heat cream to just steaming and pour over chocolate. Whisk until smooth. Pour chocolate mixture over crust and top with strawberries. Refrigerate 2 hours or overnight. Melt remaining milk chocolate and drizzle over tart.
CHOCOLATE GANACHE TART
Ganache is a luxurious filling made of heavy cream and dark chocolate. Here, it's poured into a buttery almond shortbread crust. Martha made this recipe on Martha Bakes episode 603.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h20m
Number Of Ingredients 9
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.
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- Break wafers into smaller pieces, and place in a food processor; pulse until fine crumbs. Add butter to cookie crumbs, and process until well blended. Press the cookie mixture into the bottom and up the sides of a removable-bottom tart pan. Freeze crust while preparing filling.
- Place the 8 ounces chopped 35% Blonde chocolate, 4 ounces chopped 32% Blonde chocolate, and salt in a medium bowl. In a small saucepan, heat the cream and the butter until the butter is melted and the cream is steaming (scalded). Pour the cream mixture over the chocolate, and whisk until smooth.
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- To make the crust: Pulse Oreo cookies, with filling, in a food processor until finely ground. Transfer crumbs to a medium bowl, add melted butter, and mix until combined and moistened. Press the mixture onto the bottom and up the sides of a 9-inch (23cm) tart pan. Place it in the fridge for 30 minutes to firm up before adding the filling (or before baking the crust). If possible, I recommend to bake the crust in a 350F/180C preheated oven for 5-6 minutes, then let it cool completely on a wire rack before adding the filling. This will make the crust more crisp and less soft.
- To make the filling: In a medium heatproof bowl, place chopped bittersweet and milk chocolate. Set aside. In a small saucepan over medium heat, bring the heavy cream and butter to a low boil. Remove from the heat and pour mixture over the chocolate. Let stand for 1 minute. Using a rubber spatula, stir mixture until melted and smooth (if not completely melted, heat in the microwave for several seconds and stir, until melted). Pour mixture over chilled Oreo crust and refrigerate until set, at least 4 hours or overnight. You can make the tart a day ahead of time.
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