Dark Chocolate Ganache Tart

Dark Chocolate Ganache Tart Recipe

Yields approximately 6-9 mini tarts

No Rules Chocolate Ganache Filling

Ingredients:

12 ounces bittersweet chocolate, finely chopped
4 tablespoons unsalted butter (1/2 stick), cut into small pieces
3/4 cup heavy cream
¼ cup No Rules Vietnamese Porter - Perrin Brewing Company
3 tablespoons granulated sugar
1/4 teaspoon fine salt

Directions:

Place the heavy cream and No Rules in a heavy saucepan. Place the chocolate on a cutting board and chop into fine pieces using a serrated knife. Heat the mixture to a low simmer over low heat. Remove from heat and pour over the chopped chocolate and unsalted butter. Let the mixture sit for 3-4 minutes. Whisk the mixture until combined. Add the granulated sugar and salt to the chocolate mixture and whisk to combine all of the ingredients together. Set aside.

Sweet Tart Dough (MarthaStewart.com)

Ingredients:

2 1/2 cups all-purpose flour
3 tablespoons sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
2 large egg yolks
1/4 cup ice water

Directions:

Preheat oven to 350 degrees. Combine the flour, butter and sugar in a food processor. Pulse until the ingredients form a crumbly mixture. Combine the egg yolks and ice water in a small bowl. With the food processor running, add the ice water/egg yolk mixture to the bowl. Run until the dough starts to come together. Turn off the processor and dump the dough onto a sheet of plastic wrap. Wrap the dough and form into a disk. Chill for 2-4 hours. Once chilled, place approximately 2 tablespoons of dough into the center of a pre-sprayed mini tart pan and push the dough into the bottom of pan and evenly up the sides. Removing any extra dough from the top of the tart pans. Place the tart pans on a baking sheet and bake at 350 degrees for 10-15 minutes until the tart dough begins to turn a golden brown on the edges. Remove from the oven and let cool in the pans. To remove the shells, invert the pan and gently remove the tart shells. Place on the baking sheet and fill with the cooled ganache. Refrigerate the tarts 3-4 hours or overnight until the ganache is set.

Garnish with Himalayan pink salt and toasted coconut chips.