Chocolate Ganache Tart Recipe
Shortbread crust, strawberries, vanilla cream
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Ingredients
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Shortbread Crust
Chocolate Ganache
Vanilla Cream
Toppings
Method
Shortbread Crust
- 1
Prepare the crust
Preheat the oven to 350°F (175°C). In a mixing bowl, cream together the butter and sugar until light and fluffy. Mix in the vanilla extract. Gradually add the flour and salt, mixing until combined. Press the mixture into a tart pan evenly across the bottom and up the sides. Bake for 15-20 minutes or until lightly golden. Let cool.
Chocolate Ganache
- 2
Make the ganache
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chocolate chips. Let sit for about 5 minutes, then stir until smooth. Pour the ganache into the cooled crust and spread evenly. Refrigerate until set, about 1-2 hours.
Vanilla Cream
- 3
Prepare the vanilla cream
In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form. Keep refrigerated until ready to serve.
Assembly
- 4
Assemble the tart
Once the ganache has set, spread the vanilla cream over the ganache layer. Top with fresh strawberries. Serve chilled.