Easy French Ganache Tart

🧂 Ingredients

• 1 cup all-purpose flour
• 1/2 cup butter

  softened
• 1/3 cup sugar
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon vanilla extract
• 1/4 cup finely chopped almonds
• 12 oz German

  dark or semisweet chocolate, chopped
• 1 cup heavy cream
• 1/2 tsp kosher salt
• 1/2 tsp vanilla extract

Instructions

• 1 Preheat the oven to 350 degrees and butter a 9-inch tart shell with a removable
  bottom.
• 2 Make the chocolate shortbread dough: In a food processor, pulse the almonds
  until they are finely ground. Add the flour, sugar, unsweetened cocoa powder,
  and vanilla; pulse until combined. Add the softened butter, pulsing until coarse
  crumbs form with no large butter lumps (dough should clump together when pinched
  with fingers).
• 3 Immediately transfer the dough to the prepared tart pan. Using your fingers or
  the bottom of a measuring cup, evenly press dough into the bottom of the shell
  and up the sides of the pan.
• 4 Bake the shell in the center of the oven until golden brown and firm to the
  touch, about 20 to 25 minutes. Transfer the shell to a wire rack to cool
  completely before filling with ganache.
• 5 Make the ganache filling: Place the chopped chocolate into a medium-size bowl
  along with kosher salt and vanilla. Set aside. In a small saucepan over medium
  heat, bring the heavy whipping cream to a bare simmer. Pour immediately over the
  shaved chocolate, salt, and vanilla. Cover and let sit for 4 to 5 minutes. Once
  the chocolate has begun to melt, with a wire whisk, stir from the inside out
  until the chocolate is completely combined, smooth and silky. Pour into the
  cooled, baked tart shell. Cover loosely and refrigerate for 6 hours and up to 3
  days.
• 6 Once set, slice and serve topped with sliced almonds, sea salt, or anything else
  that sounds good!

Nutrition Info