Salty Chocolate Ganache Tart with Raspberries, Hazelnut Whipped Cream
A rich chocolate dessert made with ganache and shortbread pastry.
- Shortbread pastry crust
- 8 ounces dark chocolate
- 1 cup cream
- dash salt
- 4 tablespoons butter at room temperture.
- 2 tablespoons dark rum
- whipped cream see below
Chop chocolate into small even sized pieces.
Bring milk to a boil, add salt. Pour over chocolate.
Allow to sit for 30 seconds, and then begin to stir from center until all chocolate is melted. I used a mini whisk. A honey dipper works well too.
Add butter a tablespoon at a time and stir until smooth.
Add in dark rum and stir until smooth.
Pour into tart shells. Allow to cool for at least one hour. Top with raspberries and whipped cream.
Top with whipped cream. Recipe is in notes.
1 cup whipped cream
1 tablespoons hazelnut flavoring (can also use vanilla extract, or flavor with the rum)
1 teaspoon sugar
Mix with beater on medium high speed until cream is whipped, but not too stiff.