Remy Martin Louis Xiii Recipe
Make Remy Martin Louis Xiii Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Ganache filling
Finish
Method
Prepare crust
- 1
In a medium bowl, stir together graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand and holds together when pressed.
- 2
Press and chill
Press the crust evenly into a 9-inch tart pan with a removable bottom. Chill in the refrigerator for 15 minutes to set.
- 3
Bake crust
Bake at 350°F (175°C) for 8–10 minutes until lightly golden. Remove from oven and let cool completely on a rack.
Make ganache filling
- 4
Heat the cream
Place heavy cream in a small saucepan and heat over medium flame until it just reaches a simmer.
- 5
Melt chocolate and combine
Pour the hot cream over the chopped dark chocolate. Let sit for 1–2 minutes, then whisk until smooth and glossy.
- 6
Incorporate cognac and butter
Stir in Remy Martin Louis XIII Cognac and butter until fully emulsified and the ganache is silky.
Assemble and chill
- 7
Fill tart
Pour the ganache into the cooled crust and smooth the top with a spatula.
- 8
Chill until set
Refrigerate for at least 4 hours, or until the ganache is firm.
- 9
Finish and serve
Just before serving, sprinkle a light pinch of sea salt flakes over the ganache for contrast. Slice and serve chilled.
