Espresso Ganache Tart

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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

https://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 Comments

  • Reply
    Sara
    October 31, 2016 at 5:05 am

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

  • Reply
    Sam @ My Carolina Kitchen
    September 17, 2013 at 6:17 am

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

  • Reply
    The Café Sucre Farine
    August 28, 2013 at 6:47 pm

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

  • Reply
    Milk and Honey
    August 28, 2013 at 3:20 pm

    Looks utterly dreamy.

  • Reply
    grace
    August 28, 2013 at 9:52 am

    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. :)

  • Reply
    Jo-Anne Barkwill
    August 27, 2013 at 11:57 am

    Oh god, yum ….

  • Reply
    vanillasugarblog
    August 27, 2013 at 8:58 am

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

  • Reply
    Laura (Tutti Dolci)
    August 27, 2013 at 8:52 am

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

  • Reply
    Eleni @ On Top Of Spaghetti
    August 27, 2013 at 1:43 am

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

  • Reply
    Denise @ magnoliaverandah
    August 26, 2013 at 9:26 pm

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

  • Reply
    Abbe@This is How I Cook
    August 26, 2013 at 8:28 pm

    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.

  • Reply
    Mary
    August 26, 2013 at 6:43 pm

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

  • Reply
    Averie @ Averie Cooks
    August 26, 2013 at 4:34 pm

    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.

  • Reply
    SallyBR
    August 26, 2013 at 1:19 pm

    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! ;-)

  • Reply
    Sulpicia
    August 26, 2013 at 10:53 am

    This looks AMAZING!

  • Reply
    Monique
    August 26, 2013 at 10:20 am

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

  • Reply
    Catherine
    August 26, 2013 at 9:23 am

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

  • Reply
    Tricia @ Saving room for dessert
    August 26, 2013 at 9:06 am

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

  • Leave a Reply

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