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Mocha Ganache Tart With Macaroon Crust

Chocolate chip cookies are great. So are brownies. And cupcakes? Who doesn’t love a cupcake? But sometimes you need something special. A show stopper. A dessert that will elicit nothing short of oohs and aahs.

Something like this:

mocha ganache tart with macaroon crust

Don’t freak out. I’m going to walk you step by step through the whole thing, and I promise that it’s easier than you think. Best of all? You can make this tart up to a week in advance, so you have plenty of time!

Let’s get started!

  • Make the Macaroon Crust 1 of 12
    mocha ganache tart with macaroon crust

    Combine the dry ingredients in the bowl of your food processor. You can use any kind of almonds on-hand - whole, sliced or slivered. 

  • Finely Grind the Dry Ingredients 2 of 12
    mocha ganache tart with macaroon crust

    Blend or pulse, till ingredients are finely ground.

  • Add Your Wet Ingredients 3 of 12
    mocha ganache tart with macaroon crust

    Pulse in wet ingredients till mixture begins to "ball up" on the side of the bowl.

  • Press Crust Into Your Pan 4 of 12
    mocha ganache tart with macaroon crust

    Lightly dampened fingers make it easy to press this crust into your pan - and no rolling!

  • Bake the Crust 5 of 12
    mocha ganache tart with macaroon crust

    The crust is ready when it looks dry, is firm to the touch and slightly pulls away from the pan edges.

  • Prepare the Ganache Fillings 6 of 12
    mocha ganache tart with macaroon crust

    Ganache sounds fancy but is really quite simple - it typically involves heating cream (and other ingredients) to a simmer, and pouring the mixture over chopped chocolate. Whisk till smooth; you've got ganache!

  • Fill With the Dark Chocolate Ganache 7 of 12
    mocha ganache tart with macaroon crust

    Use a 1/4 cup measure to drop the dark chocolate ganache into the crust. 

  • Add the White Chocolate Ganache 8 of 12
    mocha ganache tart with macaroon crust

    Fill in between with the white chocolate ganache; don't worry if it doesn't look perfect - you're going to swirl it all together next!

  • Swirl the Fillings! 9 of 12
    mocha ganache tart with macaroon crust

    A small knife is perfect for swirling the two fillings together!

  • Time to Decorate! 10 of 12
    mocha ganache tart with macaroon crust

    Piping looks hard but just takes a little practice. A star tip makes even a novice look like a professional. Try a few "test" rosettes on a piece of waxed paper before you pipe onto the tart.

  • Finish with Slivered Almonds 11 of 12
    mocha ganache tart with macaroon crust

    A slivered almond in each rosette is the perfect finishing touch.

  • Ready to Serve! 12 of 12
    mocha ganache tart with macaroon crust

    This tart is as rich as it is pretty - a sliver is more than enough, making this the perfect dessert for a crowd!

Mocha Ganache Tart With Macaroon Crust
adapted from Gourmet

Make the macaroon crust:
Pre-heat oven to 350. Line a 9″ tart pan with removable bottom with foil; spray with a non-stick cooking spray. Place lined pan on a baking sheet and set aside. In your food processor finely grind: 1 c. almonds (whole, slivered or sliced), 1 c. sugar, 1 T. flour and 1 t. instant coffee.

Add 1 large egg white and 2 t. vanilla; blend till mixture just forms a ball. Using lightly dampened fingers, press into the bottom only of your prepared pan. Bake till dry and firm to the touch, about 15-20 minutes. Cool completely in pan.

Make the dark chocolate ganache:
In a small saucepan bring 5 T. heavy cream, 2 T. unsalted butter, 1 T. light corn syrup and 1 T. instant coffee to a simmer. Whisk in 1 c. chocolate chips till smooth; transfer to a small bowl and set aside. Clean and dry the saucepan.

Make the white chocolate ganache:
In your clean saucepan bring 5 T. heavy cream, 2 T. light corn syrup and 1 T. instant coffee to a simmer. Whisk in 2 c. white chocolate chips till smooth. Remove from heat and whisk in 1 heaping tablespoon sour cream. Remove 1/2 c. of ganache and transfer to a small dish; whisk in 1 T. room temperature butter and set aside (this will be for piping rosettes later).

Fill the tart:
Using a 1/4 c. measure, drop dark chocolate ganache into the crust. Follow with white chocolate ganache in between. Swirl together using the tip of a small knife. Freeze till firm, 2-3 hours. Meanwhile, freeze reserved ganache for about 5-10 minutes, till just firm – transfer to a piping bag (or heavy duty ziploc bag) fitted with a star tip (I used an Ateco #4 tip).

Decorate and serve:
Using foil as an aid, remove tart from pan – peel off foil and transfer to a serving plate. Pipe rosettes around the edge of the tart; add sliced or slivered almonds if desired. Serve immediately or store, refrigerated, for up to one week (to store: place in fridge and cover when firm. Let stand at room temperature for 30 minutes prior to serving).

Makes 16 servings.

Read more from Sheri on Donuts, Dresses and Dirt.
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