Salty Chocolate Ganache Tart

This is the perfect creation if you need an egg-free or gluten-free fabulous dessert and love chocolate! I guarantee that if you try it, you’ll like it!

Salty Chocolate Ganache Tart
(Serves 10-16 . . . very rich!)

Crust:
In a blender, combine:
1.5 cups of your favorite salted nuts (I used almonds, but pecans, walnuts, or whatever you love would work well)
1/3 cup sugar
3 tablespoons melted butter
1/2 teaspoon salt

Grind together until the nuts are pulverized.

Pat into the bottom of a buttered, 12″ pie plate.

Bake in the oven at 350°F. for 20 minutes or until the edges start to brown.
Remove from oven and let it cool on the counter.

Filling:
In a medium-sized sauce pan, heat:
2 cups heavy cream until it starts to form tiny bubbles along the edges but before it actually boils. Turn off the heat.


Add:
12 ounces special dark chocolate chips (or bittersweet)
6 ounces butter. Let it stand for 3-4 minutes to allow the butter to mostly melt, then whisk the mixture until it’s completely smooth and shiny.

Pour into the cooled (or at least mostly cooled) pie shell.
Cool completely and then chill for 1-2 hours before serving (or overnight). It needs to be completely cold to set properly and can easily be made a day before serving; just cover it loosely when the filling is no longer wet.

This torte can be garnished with more whipped cream and berries or sprinkled with more crushed nuts or powdered sugar, but it also tastes splendid without any additional adornment! I served it plain on the first night, since it was just one of several desserts we enjoyed last weekend!

And their father Israel said unto them, If it must be so now, do this; take of the best fruits in the land in your vessels, and carry down the man a present, a little balm, and a little honey, spices, and myrrh, nuts, and almonds” (Genesis 43:11; nuts have been prized as gifts for more than 4,000 years! They’re full of protein and more nourishing than a traditional crust, so what’s not to love?!)

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