Once ready, set the greased tart pan on a baking sheet and then pour the graham cracker mixture into the pan. In a large bowl, combine the finely crushed chocolate graham crackers, sugar, and melted butter. It’s well worth the investment and you can use it for all sorts of recipes like our granola tart, 7UP Lemon Tart, and Mint Ice Cream Oreo Tart. The bottom comes out, which makes it very easy to remove the tart when serving it. If you don’t have a tart pan, we highly recommend getting one. Preheat the oven to 350 degrees F and then grease an 11-inch tart pan with butter or non-stick spray. Make sure the water is warm so it easily mixes in. Warm water – I know water and chocolate don’t usually mix but this helps thin out your glaze.Light corn syrup – This gives the smooth, shiny appearance to the glaze.Chocolate chips often don’t melt as smoothly due to the coating that is added to them when they are made. We don’t recommend using chocolate chips for this recipe, you want a high quality chocolate in bar form. 60% Bittersweet Chocolate – You can use a chocolate with a higher percentage if you like but try to keep it 60% or above.Vanilla extract – We prefer pure extract, but imitation could work as well.Make sure you chop it into very fine pieces so it melts easily when the cream is poured over it. 60% Bittersweet Chocolate – You could use a higher percentage of chocolate, but try not to go much lower.Heavy cream – There is no good substitute for this.Butter – You can use either salted or unsalted, just melt it before using.Granulated sugar – Regular white sugar is all you need.A high power blender or food processor does a good job at crushing them. Chocolate graham crackers – You can use your favorite brand, just make sure to finely crush them.Here’s what you’ll need for this chocolate ganache tart:
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