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Dark Chocolate Ganache Tart

Perrin No Rules Ganache Tart

What does dark chocolate ganache, sweet pate sucre crust and Himalayan pink salt need to complete this sweet and savory tart? A robust cinnamon and coconut beer from Perrin Brewing Company! No Rules is a porter produced by Perrin utilizing Beanilla extracts and flavorings. Beanilla coconut and cinnamon extracts mingle with a robust porter to create a truly amazing product. Not only is it a pleasure to drink, it is a delight to bake with. If you find yourself venturing into the Grand Rapids area and feel the need to have a truly amazing beer and great brewery cuisine, check out their restaurant and brewery.

Our extracts are high quality, providing the pure flavor of the fruit, nut or flavoring you want to replicate in your baking creations. The coconut extract provides the distinct and tropical flavor of coconut that has been a long time favorite among chefs and bakers alike. This exquisite flavor has a subtle sweetness with undertones of butterscotch and caramel. Add the exotic flavor of the tropics to your frostings, pies, cakes, syrups, and drinks and just about anywhere you long for that colorful coconut taste. Cinnamon extract brings a spicy but subtle bite to chocolate, white chocolate blondies or even your favorite coffee drink. Each of our extracts comes ready to use, perfect for the home baker or for use by commercial restaurants, breweries and bakeries.

Dark Chocolate Ganache Tart Recipe

Yields approximately 6-9 mini tarts

No Rules Chocolate Ganache Filling


  • 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


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 (


  • 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


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.

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