Nutty Chocolate Ganache Tart
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Hosting a dinner party is a delicate balancing act: You want to serve dishes that will impress your guests, but you don’t want to wear yourself out before they even arrive. Enter this simple, ever-so-classy nutty chocolate ganache tart from the new cookbook Salad Pizza Wine, by Janice Tiefenbach, Stephanie Mercier Voyer, Ryan Gray and Marley Sniatowsky.
“This tart is the dessert equivalent of the movie The Notebook,” they write. “It seems basic on the surface, but if you look deeper, you’ll find yourself an instant classic that’s impossible to resist.”
We can see why: It only requires six ingredients (plus a flourish of flaky salt for finishing) to come together, it’s naturally gluten-free and it’s ridiculously decadent—not to mention photogenic. Best of all, you can prepare the tart a day in advance to free up time before the big meal.
Excerpted from Salad Pizza Wine by Janice Tiefenbach, Stephanie Mercier Voyer, Ryan Gray and Marley Sniatowsky. Copyright © 2023 Janice Tiefenbach, Stephanie Mercier Voyer, Ryan Gray, and Marley Sniatowsky . Photographs by Dominique Lafond. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
3 cups mixed raw nuts (such as walnuts, blanched hazelnuts, pistachios and almonds)
7 tablespoons brown sugar
¾ teaspoon kosher salt
5 tablespoons unsalted butter, melted, plus more for greasing
14 ounces (400g) bittersweet chocolate, chopped
2 cups whipping cream
7 tablespoons unsalted butter, room temperature, cut into 1-inch cubes
Flaky sea salt, for serving
1. Place a rack in the middle of the oven and preheat to 350°F. Lightly butter a 12-inch removable-bottom tart pan and line the bottom with a round of parchment paper.
2. Make the crust: Add the nuts to a food processor and pulse until finely chopped. Add the sugar and salt and pulse again to combine. Drizzle in the melted butter and pulse until the nuts begin to clump together and the mixture looks sandy. Transfer the mixture to the prepared tart pan and use your hands to firmly and evenly press it into the bottom and up the sides of the pan (it doesn’t need to come all the way up the sides). Bake the crust until it turns golden brown, about 15 to 20 minutes. Set aside to cool.
3. Make the ganache: Place the chocolate in a medium bowl. In a small pot, heat the cream until it just begins to simmer. Immediately pour it over the chocolate and let it sit, undisturbed, for 5 minutes. Add the butter and mix with a spatula until the mixture becomes smooth and glossy.
4. Pour the ganache into the crust and, using an offset spatula, smooth out any bubbles. Chill in the fridge, uncovered, until set, at least 1 hour.
5. Remove the tart from the pan and transfer to a plate. Sprinkle the top with flaky sea salt. Slice the tart into wedges with a hot knife for a clean cut. The tart can be made one day ahead and stored, covered, in the fridge.