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Decadent Espresso Ganache Tart

Decadent Espresso Ganache Tart for Your Sweetest Moments

Indulge in a Decadent Espresso Ganache Tart, a chocolate lover's dream with a silky ganache and buttery crust.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 4 hours
Total Time 4 hours 42 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Chocolate Cookie Crumbs substitute with gluten-free options if needed
  • 1/2 cup Unsalted Butter melted
For the Ganache Filling
  • 1 cup Heavy Cream heated
  • 2 tablespoons Espresso Powder instant espresso is recommended
  • 1/4 teaspoon Salt to balance sweetness
  • 8 ounces Bittersweet Chocolate chopped or chocolate chips
For the Whipped Cream (Optional)
  • 1 cup Heavy Cream for whipped cream
  • 1 tablespoon Espresso Powder
  • 1 teaspoon Vanilla Extract optional
  • 2 tablespoons Powdered Sugar to sweeten

Equipment

  • 10-inch tart pan
  • Mixing Bowl
  • Saucepan
  • Spatula

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C).
  2. Combine chocolate cookie crumbs with melted unsalted butter in a mixing bowl.
  3. Press the mixture into the bottom and sides of a 10" tart pan.
  4. Bake for 10-12 minutes until firm; cool for 20 minutes on a wire rack.
  5. Heat heavy cream in a saucepan until just boiling; stir in espresso powder and salt.
  6. Pour the hot cream over bittersweet chocolate and let sit for a few minutes to melt, then stir until smooth.
  7. Pour the ganache into the cooled crust, smooth the top, and refrigerate for at least 4 hours.
  8. Whip heavy cream until soft peaks form; gradually add espresso powder, vanilla extract, and powdered sugar.
  9. Slice the tart and serve with optional whipped cream or fresh berries.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 30gProtein: 4gFat: 22gSaturated Fat: 12gCholesterol: 50mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 600IUCalcium: 40mgIron: 2mg

Notes

Firmly pack the crust and allow adequate chilling time for the ganache to set.

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