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Three distinct luscious layers of chocolate and espresso make this tart special.  It starts with a dark chocolate cookie crumb crust, followed by a chocolate and espresso ganache center,  topped off with a glossy pool of more dark chocolate.  It’s truffle, meets fudge, meets mousse, with a strong jolt of caffeine thrown in for good measure.  This tart needs no garnish, not even a sprig of mint.  It is what it is, and it’s proud of it.

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I used chocolate wafer cookies to make the crumb crust. but you can any plain chocolate cookie, including chocolate graham crackers.  If you don’t want the espresso flavor,  substitute almond extract, a flavored liqueur like Grand Marnier, or just leave it plain.  Next time I might add a touch of cinnamon or cardamom, which I think would be great with the espresso.

Espresso Ganache Tart

Yield: serves 8-10

Ingredients

    for the crust
  • I cup finely ground chocolate cookie crumbs (I used Nabisco's Famous Wafers)
  • 5 Tbsp unsalted butter, melted
  • 1/4 cup sugar
    for the filling
  • 1 1/4 cups heavy cream
  • 2 Tbsp espresso powder
  • 10 oz bag of good quality dark or bittersweet chocolate chips
  • 2 large eggs, beaten
  • 1 tsp vanilla extract
  • 1/4 tsp salt
    for the glaze
  • 3 Tbsp heavy cream
  • 2 oz dark or bittersweet chocolate chips
  • 1 tsp light corn syrup
  • 1 Tbsp warm water

Instructions

  1. Set oven to 350F
  2. Combine the crumbs, melted butter and sugar in a bowl. Stir until all the crumbs are moistened and everything is well combined.
  3. Press evenly into a 9" tart pan with removable bottom. (You can also use a 9" pie pan) Cover the bottom and up the sides, using your hands to smooth and pack it firmly.
  4. Bake for about 10 minutes, then cool on a rack for about 20 minutes.
  5. To make the filling, bring the cream just to a boil, take off the heat and stir in the espresso powder. Pour over the chocolate chips and let sit undisturbed for 5 minutes. Stir together until smooth. Combine the eggs, salt and vanilla in another small bowl, and then add to the chocolate. Stir until completely combined.
  6. Pour the filling into the cool crust. Bake for about 20 to 25 minutes until the filling is set along the edges but still a bit loose in the very center. The filling will firm as it cools.
  7. Cool the tart on a rack for an hour.
  8. To make the glaze, bring the cream just to a boil (I did this in the microwave) and add the chocolate. Stir until completely smooth. Add in the corn syrup and the warm water and stir again until smooth and glossy.
  9. Pour over the tart, swirling it around so it coats the top evenly.
  10. Let set for an hour before cutting. If you refrigerate the tart, let it sit out a bit before serving.

Notes

recipe adapted from Epicurious

http://theviewfromgreatisland.com/espresso-ganache-tart/

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This kind of deep chocolate tart or flourless cakes is usually served at room temperature, but I Ike them cold, straight out of the fridge.  Whatever your pleasure, this cake is smooth and silky, with a nice crunchy crust and a definite espresso flavor.

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18 Responses to Espresso Ganache Tart

  1. Sara says:

    Thanks for the recipe. What is a good substitute for the corn syrup in the glaze? Can I skip it entirely?

  2. I should never have looked at this at breakfast time…
    Sam

  3. Stunning, beautiful, amazing, I. want. some. now. wow!

  4. Looks utterly dreamy.

  5. grace says:

    i was a fan of the chocolate-espresso combination well before it became a thing, so rest assured that i’d be all over this. :)

  6. Jo-Anne Barkwill says:

    Oh god, yum ….

  7. Oh my gosh girl!
    This is just stunning!
    Espresso with chocolate is my weakness.
    Well that and mint & chocolate too.

  8. That espresso ganache looks divine – please pass me a spoon!

  9. I think this must be what they mean by “Death By Chocolate”…! Looks amazing…

  10. This looks chocolicious. A small slice for me please, that way I can have two! Love the glossy topping.

  11. This sounds decadent. Looks decadent. Another great recipe, Sue. BTW, I tried your nutella smores bars over the weekend. We are eating them and watching them disappear way too fast.

  12. Mary says:

    Oh Sue!! really! I can’t resist – the photography is absolutely stunning!
    Mary x

  13. Pinned. Omg this is just STUNNING Sue! The flavors. The photography. It’s all so beautiful. Your larger pics, the quality of them, whoa – I am blown away by these clicks! And this recipe. 3 layers of chocolate heaven.

  14. SallyBR says:

    looks absolutely stunning! I love the way the pieces sit on your beautiful counter top…

    I am going to save this to my Pinterest board, because I happen to have a husband who will LOVE IT! ;-)

  15. Sulpicia says:

    This looks AMAZING!

  16. Monique says:

    Every little chocolate coffee lover will want to make this~ Most certainly..It is going in my recipe Pin:)

  17. Catherine says:

    Dear Sue, This looks beautiful. I would be in heaven with a s lice of this. Blessings, Catherine

  18. This looks and sounds heavenly. No chocolate overload for me – I can take it!

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