Salted Pecan Chocolate Ganache Tart with Fresh Raspberries and Cream


This is a super easy and delicious chocolate tart. Serve with whipped cream and a few fresh berries, it is the perfect dessert for any occasion! ~Amy

This is a super easy and delicious chocolate tart. Serve with whipped cream and a few fresh berries, it is the perfect dessert for any occasion!
~Amy

Salted Pecan Chocolate Ganache Tart

1 9inch tart pan

Crust:
1/4 cup powdered sugar
1/2 tsp vanilla
1 egg yolk
1/2 cup butter, melted
1 1/4 cups flour
1/3 cup roasted and salted pecan, chopped
1/2 tsp coarse salt

Whisk together, butter, vanilla, powdered sugar, salt, and egg. Add flour and nuts and stir until a fine crumble. Press into tart pan. Bake at 350 for 25-30 minutes or until a golden brown. Pressing lifted crust with the back of a spoon if necessary.
Cool completely.

To make ganache:

1 cup heavy cream
10 oz. good quality chocolate, bittersweet, semi sweet, or milk chocolate, chopped into small pieces.

In a medium sized bowl place chocolate.
In a medium sized saucepan heat cream to almost a boil. Pour hot cream over chocolate and let it rest 5-7 minutes. Stir until smooth. Pour into cooled crust and chill until ready to serve. Dust with cocoa powder.
Serve with whipped cream and fresh raspberries if desired.

Recipe by
Amy Richardson

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