Salty Chocolate Ganache Tart with Raspberries, Hazelnut Whipped Cream
A rich chocolate dessert made with ganache and shortbread pastry.
Servings: 6
Ingredients
- Shortbread pastry crust
- 8 ounces dark chocolate
- 1 cup cream
- dash salt
- 4 tablespoons butter at room temperture.
- 2 tablespoons dark rum
- raspberries
- whipped cream see below
Instructions
- 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.
Notes
Whipped Cream
Ingredients
1 cup whipped cream
1 tablespoons hazelnut flavoring (can also use vanilla extract, or flavor with the rum)
1 teaspoon sugar Instructions Mix with beater on medium high speed until cream is whipped, but not too stiff.
1 tablespoons hazelnut flavoring (can also use vanilla extract, or flavor with the rum)
1 teaspoon sugar Instructions Mix with beater on medium high speed until cream is whipped, but not too stiff.