What’s a dessert that’s easy to make yet impressive to serve?
This decadent chocolate ganache tart is, making it the perfect dinner party capper.
Its press-in crust is made from buttery, salty crackers (looking at you Ritz!
Photo: Victor Protasio
A final shower of flaky sea salt adds an irresistible pop of flavor.
Now go and ganache!
What is Ganache?
Ganache (pronouncedguh-NAHSH)a French invention of the mid-1800sis simply a mixture of cream and chocolate.
It may also include butter for a creamier texture and extracts or oils for flavor.
Place crackers in a large zip-top bag and seal well.
Pulse in a food processor or use a rolling pin or wine bottle to crush crackers into fine crumbs.
Melt 1 stick of butter in a small saucepan over medium-low, stirring occasionally.
Transfer cracker crumbs to a large bowl.
Transfer to a 9-inch tart pan with a removable bottom or a 9-inch pie plate.
Press the crust into an even layer on the bottom and up the sides of the pan.
Bake until lightly golden, about 10 minutes.
Remove from the oven and let cool completely, about 45 minutes.
Stir in vanilla and kosher salt and let cool to room temperature, about 30 minutes.
Pour the cooled ganache into the cooled crust.
Refrigerate, uncovered, for at least 2 hours and up to 6 hours, covering after 2 hours.
Before serving, sprinkle with flaky sea salt, if desired.
