Chocolate Ganache Tart / Pecan Crust
The crust on this tart is sooooo good!
- 2 1/2 c
- pecans - toasted or not
- 1/2 c
- 3 - 4 Tbsp
- melted, salted butter
- 14 oz
- giaradelli semi sweet chocolate chips - or another quality brand
- 2 c
- heavy cream
Place in freezer to chill for 15 minutes.
Place chocolate chips in a medium bowl.
In another sauce pan, heat cream until bubbly around the edges of pan. I stick my pinkie into the center to see if hot...but if bubbling around edges, that's a pretty good sign it's hot enough.
Pour the cream over the chocolate. Let sit for a few minutes. Then, whisk until all chips are blended and melted into the cream. Will have a beautiful sheen.