This chocolate ganache tart made with your choice of crust is truly rich and decadent. If oyu love chocolate and butterscotch you are in for a treat!
3/4 c unbleached flour
1/4 c powdered sugar
1 stick cold butter, cut into cubes
Heaping 3/4 cup granulated sugar
Scant 1/2 cup egg whites (from about 3 large eggs)
Scant 2 1/2 cups sweetened flaked coconut such as Baker’s
1 c heavy whipping cream
10 ounces bittersweet chocolate, broken into 1 inch chunks or chocolate chips work also.
1 large egg, lightly beaten
1 c packed brown sugar
1 vanilla bean, split lengthwise, or 1 t vanilla extract
1/4 c brewed espresso
4 T butter, cut into cubes
3/4 c whipping heavy cream
1/4 t kosher salt
Maldon salt flakes for topping (optional)
To Make The Shortbread Crust:
Preheat oven to 375. Combine, flour, powdered sugar and butter cubes, in a small bowl. Using a pastry blender, cut butter into flour until mixture is pebbly and holds together when gathered. With floured fingers, press the dough across the bottom and sides of a 9 inch spring form pan or a removable bottom tart pan. Place in preheated oven and bake until golden brown and crisp, 18-20 minutes. Remove and set aside to cool.
Or the Coconut Crust:
Preheat oven to 350. In a bowl, stir together the sugar, egg whites, and coconut until completely combined. Press into a 9″ tart pan. Bake until golden, 12 to 15 minutes. The tart will become more golden after it is baked with the filling.
To Make the Ganache:
Place the cream in a small heavy saucepan over medium-low heat until beginning to steam. Do not let it boil. Add the chocolate and whisk gently until the chocolate melts and the mixture is smooth and glossy, 2-3 minutes. Whisk in the egg, remove the pan from the heat, and set mixture aside to cool and thicken slightly, about 5 minutes.
Pour the cooled chocolate mixture into the cooled crust and bake until firm at 375 for about 15 minutes. Center should still be a bit moist when a knife is inserted into it. Let cool until it is no longer piping hot.
Place the sugar and the vanilla in a medium sized, heavy pot over medium heat. Cook, stirring occasionally, until the sugar is very soft and fragrant and beginning to melt, about 5 minutes. Add the coffee and butter and stir until the mixture is well blended, about two minutes.
Add the cream and kosher salt and bring to a simmer. This might hiss and sputter like a left behind tart but just keep stirring until the sauce is the consistency of thick honey, about 15 minutes. Remove from heat and take out the vanilla pod, if used. If this gets too thick upon standing just stir in more heavy cream and heat in the micro on low until this gets good and saucey.
Now take this saucey sauce and pour over your chocolate filling. Spread evenly across the top. If your butterscotch is runny, it will thicken with refrigeration. Sprinkle with salt flakes if you’d like. Cover loosely and refrigerate for at least two hours and up to 3 days. After I refrigerated this, I kept it at room temperature and enjoyed it much more than when it was cold.
Adapted From: Bold (Susanna Hoffman and Victoria Wise)
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