This divine dessert is sure to be a crowd pleaser
For the crust
1 1/2 cups vanilla wafers
2 Tbsp cocoa powder
4 tbsp butter, melted
For the ganache
1 1/2 cups heavy cream
12 ounces dark chocolate
4 tbsp butter, room temperature
Preheat oven to 350F.
To make the crust, grind the vanilla wafers in a food processor. Combine with the melted butter until everything is evenly moistened and the mixture feels like wet sand.Press the crust into a 10-inch tart pan with a removeable bottom, and up the sides, making sure it is well packed in and even. Bake the crust for 12 minutes. Allow to cool.
To make the ganache, heat the heavy cream in a saucepan until it is just starting to simmer. Don't let it get too hot, remove when you see tiny bubbles.
Remove from the heat and add the chocolate, and let sit for a few minutes.
Whisk together the chocolate and cream until the mixture is smooth and shiny then add the butter and stir until combined and everything is melted and even. Pour the ganache into the prepared tart shell. Carefully place the tart in the refrigerator to set for at least 3 hours before slicing.
Cranberries and Herbs
in a saucepan add 1/4 cup water and 1/4 cup sugar and bring to a boil. Remove from heat and stir until sugar is dissolved. Stir in 1 cup cranberries and allow to hang out for a minute or two and then remove cranberries and set them on a plate. When cranberries are cooled toss them in a bowl this sugar. You can repeat this process with the lemon thyme as well.
decorate your tart as you please and have fun with it! Be sure to tag me in pictures and use #eatwildappalachia
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