Tarte à la Ganache
AuthorJackie DeKnockCategoryFrance, GOURMET ADVENTUREGanache is just a mixture of heavy cream and melted chocolate. You can also vary your ganache by making it with different types of chocolate - dark chocolate, milk chocolate or white chocolate. Ganache is used as a filling or frosting in various French cakes and pastries.
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Break the chocolate into small pieces and place in a sturdy, heat resistant mixing bowl.
Pour the cream into a small saucepan and warm on medium heat. Remove from heat as soon as it comes to a boil.
Pour the hot cream on top of the chocolate and cover the mixing bowl with a plate. Let it sit for five minutes.
Using a wooden spoon stir the chocolate and cream until completely mixed. Pour into the pie shell.
Refrigerate your tart for at least an hour before eating.
Another version for you to test drive! - Tarte au Chocolat
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Ingredients
Directions
Break the chocolate into small pieces and place in a sturdy, heat resistant mixing bowl.
Pour the cream into a small saucepan and warm on medium heat. Remove from heat as soon as it comes to a boil.
Pour the hot cream on top of the chocolate and cover the mixing bowl with a plate. Let it sit for five minutes.
Using a wooden spoon stir the chocolate and cream until completely mixed. Pour into the pie shell.
Refrigerate your tart for at least an hour before eating.
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