"A classic ganache tart with a pecan shortbread crust, and a rich, dark chocolate filling made of cream, butter and chocolate."
Chocolate Ganache Pecan Shortbread Tart
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Prep time: 10mins
Cook time: 10mins
Serves or Makes: 12-16
Recipe Card
ingredients
For the Crust
- 11 ounces pecan sandies or other shortbread cookies (1 package)
- 1/2 teaspoon coarse Kosher salt
- 6 tablespoons unsalted butter, melted
ingredients
Ganache
- 8 1/2 ounces heavy whipping cream (1 cup)
- 12 ounces good quality 60% chocolate, finely chopped
- 4 tablespoons unsalted butter, diced
ingredients
For the Garnish
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
- fresh berries
Method
For the Crust
Step 1
Preheat the oven to 350°F and lightly grease the bottom and sides of a 9-inch round fluted tart pan with a removable bottom. With a food processor, finely crush the cookies. Pulse in the salt and melted butter until moistened and crumbly. Press firmly against the sides and bottom of the pan in an even layer.
Step 2
Bake the crust for 8 minutes until toasted and golden. If needed, use the bottom of a glass or measuring cup to gently press the crust back down if it's puffed up. Set aside to cool.
For the Ganache
Step 1
Pour the cream into a saucepan and gently warm over medium low heat until it just simmers around the edges.
Step 2
Place the chopped chocolate and the butter in a bowl. Pour the hot cream over the chocolate and butter, let stand for three minutes, and then stir with a spatula until the chocolate and butter is completely melted and smooth.
Step 3
Pour the ganache into the crust and smooth out the top. Let sit at room temperature overnight (or refrigerate for 4-6 hours) until firm. If you refrigerate the tart to speed up setting the chocolate, you should take it out several hours before serving, since the tart should be served at room temperature.
For the Garnish
Step 1
Before serving, whip the cream and powdered sugar until thick. Serve the tart with the whipped cream and fresh berries.