Hello again! It’s me, Kiera from Ambrosia, and today I’m going to show you how to make Chocolate Ganache Tarts. Ganache is a type of chocolate mixture commonly used as a glaze, icing, or filling in numerous types of pastries. We’re going to make our ganache with a secret ingredient: Ghee Butter, our delicious cannabis butter we learned to make last week.
You might see the word “ganache” and think this is a French pastry that is too difficult to make, but it’s really a simple recipe. So take a deep breath, collect your thoughts, and let me show you the wonderful world of Chocolate Ganache Tarts!
To get things started off right, we’re going to need a few ingredients and tools:
- Store bought cookie dough (Sugar Cookie)
- Flour (to sprinkle on the cutting board)
- 12 oz. Chocolate (Dark Chocolate)
- 1 cup heavy whipping cream
- 2 tsp. Infused Ghee
- Rolling pin
- Tart Shells
- Cutting Board
- Cookie Cutter
- Pot (Double Boiler)
- Rubber Spatula
Okay, now that we have our ingredients and tools let’s get this show on the road!
Step 1: Rolling the Dough
Preheat the oven to 350 F. While your oven gradually gets hotter we’ll get started on the cookie dough. Sprinkle flour onto your cutting board until it covers most of the board. Now, using your rolling pin, roll out the cookie dough until it’s about 1/2 inch thick.
Step 2: Cutting out the Shapes
Now that our cookie dough is nice and flat, let’s have some fun. Using a cookie cutter, cut out your desired shape. It can be any shape you’d like. Circles. Stars. Hearts. Half Moons. Whatever your heart shaped cookie desires! Personally, I like to use a flower pattern cookie cutter.
Step 3: Baking the Dough
Evenly press the dough into the tart shell. Once the dough is evenly pressed use a fork to prick holes at the base. Now that the dough is ready to go, place it in the oven for 15 minutes at 350 F.
Step 4: Making the Ganache
Okay, our tart shell is baking, let’s get working on that ganache. Place your double boiler over medium heat. Break up your 12 oz of chocolate into small pieces and add them to the double boiler, along with 1 cup of heavy whipping cream. Stir until the cream and chocolate melt into one smooth mixture.
(While any chocolate will work with this recipe, I like to use Dark Chocolate. Not only does it taste better for this particular treat, but dark chocolate is rich in antioxidants and relatively low in sugar.)
Now that your mixture is melted and glossy add in the 2 tsp of Ghee Butter. Stir well. Once the Ghee has mixed in, set Ganache aside and allow to cool.
Step 5: Pouring and Cooling
If we timed this correctly your tart shells should be done baking. Take out the shells and allow them to cool. Once the ganache and the tart shells have properly cooled, go ahead and pour your ganache into the tart shell. Start at the center and work your way outward. Cool in your refrigerator for 2 hours.
Step 6: Enjoy
Welcome back. Guess what? I have a surprise for you. It’s in your fridge. Go take a look. Did you see it? It’s the Chocolate Ganache Tarts you worked so hard on. They’re done! Congratulations! Think you deserve a taste? Obviously, the answer is a resounding “yes.” Quite delicious, isn’t it?
Don’t forget to come back next Friday for more recipes and cannabis cooking tips.
Photo courtesy of Stephen Panosain