Desserts

Salty chocolate ganache tart/ Tarta cu ganache de ciocolata si blat sarat

Ganache tart

This tart is to die for if you love salty sweets as I do. The crust just complements the ganache and the delicate flavour of raspberries and almond raise the cake at a completely new level. Is very easy to make and perfect for a hot day of summer!

For the crust

150 gr salty crackers

75 gr butter

Fort the ganache

175 gr white chocolate

175 gr dark chocolate

200 ml whipping cream (38%)

a splash of almond extract

a splash of raspberry extract

Extra:

25 gr white chocolate

fruits of your choise

almonds

Ganache tart

1. Add the crackers into a food processor and ground them

2. Melt the butter and add the crackers into it

3. Add the crackers in a pan with detachable bottom and press them well in order to obtain the crust

4. Let the pan in the fridge while you prepare the ganache

5. Into a microwave safe bowl add the whipping cream and microwave for about 2:30 minutes

6. Add the chocolate into the hot whipping cream and let it sit for 2-3 minutes

7. Mix well with a spatula until you get a glossy sauce

8. Add the almond extract and the raspberry extract into the ganache and mix

9. Pour the filling over the crust

10. Let the tart to set for a couple of hours and decorate with fruits, white chocolate and almonds

ENJOY!

Romana

Ganache tart

Pentru blat

150 gr biscuiti sarati

75 gr unt

Pentru ganache de ciocolata

175 gr ciocolata alba

175 gr ciocolata neagra (cel putin 70% cacao)

200 ml frisca lichida

esenta de migdale

esenta de zmeura

Extra

fructe

migdale

25 gr ciocolata alba

Ganache tart

1. Maruntiti biscuitii intr-un robot de bucatarie sau ii puteti da prin masina de tocat

2. Topiti untul si adaugati biscuitii peste el

3. Intr-o tava cu peretii detasabili, adaugati biscutii si presatii bine pana tapetati toata tava

4. Bagati tava in frigider si lasati-o acolo pana pregatiti crema de ciocolata

5. Intr-un vas rezistent la microunde adaugati frisca lichida si lasati-o in cuptorul cu microunde pentru aproximativ 2:30 minute

6. Peste frisca calda adaugati ciocolata si lasati-o asa pentru 2-3 minute

7. Amestecati energic pana obtineti o crema lucioasa

8. Adaugati esentele si amestecati

9. Turnati ganache-ul peste crusta de biscuiti si lasati tarta la frigider pentru cateva ore

10. Decorati cu fructe, migdale si ciocolata alba topita

POFTA BUNA!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s