I pretty much don’t love any kind of filling, frosting topping or whatever like I love ganache. I could eat endless amounts of this creamy, rich and chocolatey filling… like a truck load if it was possible! I have always love ganache which is lucky for me because my mom only makes three types of frosting, ganache, fresh whipped cream and cream cheese frosting.
Ganache was first created as a filling for a certain kind of chocolate truffle. Maison Siraudin, a confectioner from Paris, first made the decadent truffle in 1862. There is not a ton of history besides this but I for one am SO glad Siraudin made that truffle!
Now this chocolate ganache tart isn’t just any regular tart, it’s an orange ganache tart. OMG, I can’t even explain how delicious this tart is. The crust is made up of Nabisco Famous Chocolate Wafers and then the orange ganache is poured over it. To top it off and somehow make it even more perfect then I could possibly think, candied orange peel. The orange addition to this tart just brings out a brightness and a tiny hint of tartness.
What’s your favorite way to enjoy ganache? Sandwiched between a cake, as a truffle or just straight from the bowl?!
Ganache Tart
Ingredients
- 42 chocolate wafer cookies (about 9 oz); I used 1 box of Nabisco Famous Chocolate Wafers
- 1 tablespoon granulated sugar; I used Florida Crystals organic raw cane sugar
- 7 tablespoons salted butter, melted; I used Kerry Gold
- A pinch of course kosher salt
- 8 ounces semisweet chocolate chips; I used Ghirardelli
- 6 ounces bittersweet chocolate chips; I used Ghirardelli
- 1 ¼ cups heavy cream; I used Organic Valley
- 2 Cara Cara orange; zest and juice.
- 1 tablespoon orange liqueur; I used Grand Marnier
Directions
- Preheat oven to 350 degrees. In a food processor, combine cookies and sugar. Process until it forms super fine crumbs. Add butter and pulse until mixture just comes together. Press crumbs firmly into a 9-inch tart pan with a removable bottom. Place on a baking sheet and bake about 15-20 minutes. Crust should be dry and set. Let cool at least 1-hour.
- In a 3 quart or larger bowl, combine chocolate and a pinch of salt. In a small saucepan, bring cream to a simmer over medium heat; remove from direct heat. Add zest and juice from oranges; gently whisk to combine. Add orange liqueur; gently whisk to combine. Immediately pour cream over chocolate. Let stand for about 1 minute. Stir gently until chocolate melts and mixture is completely smooth. Pour chocolate into cooled tart shell and refrigerate 1-2 hours to set.
- Remove tart from pan to serve. Top with your choice of chopped nuts (pistachios are delicious), orange segments, candied orange slices, whipped cream or just enjoy it as is. Tasty!
- Variations: Remove orange zest, juice and liqueur. Add 2- tablespoons raspberry liqueur (like Chambord) and top with fresh raspberries to serve.Remove orange zest, juice and liqueur. Top with mixed fruit (strawberries, blueberries, blackberries, raspberries) and whipped cream. Use graham cracker crumbs for the crust is place of chocolate wafer crust.
