In my effort to constantly strike a balance between health and deliciousness, I’ve created a tart that is better for you than most store-bought versions, but incredibly decadent. Guittard chocolate is my absolute favorite in this recipe.
CHOCOLATE GANACHE TART with Grand Marnier
- 2 cups [220 g] blanched almond flour
- 1/3 cup [40 g] cocoa powder, such as Guittard or Droste, plus more for garnish
- 6 Tbsp [85 g] unsalted butter, melted and slightly cooled
- 1⁄3 cup [80 ml] maple syrup
- Kosher salt
- 1 lb [455 g] high-quality dark chocolate chips or chunks, such as Guittard
- 1 cup [240 ml] heavy cream
- 2 Tbsp Grand Marnier
- 1 tsp vanilla extract
- 1⁄2 cup [70 g] finely chopped pistachios
- 1⁄4 cup [60 g] crème fraiche
- Luxardo maraschino cherries in syrup
- Preheat the oven to 350°F [180°C].
Place the tart pan on a baking sheet, and bake until the crust looks barely dry and set, 20 minutes. Place on a wire rack and let cool for 15 minutes.
Combine the chocolate and cream in a double boiler or in a bowl set over a pan of water on the stove. Stir over low heat until melted and smooth, about 2 minutes. Remove from the heat, and stir in the Grand Marnier, vanilla, and a pinch of salt.
Pour the ganache into the cooled tart shell. Use a spatula to spread the ganache evenly. Allow to set at room temperature and serve within 4 hours, or cover and refrigerate overnight if you prefer a very dense texture. If serving the following day, allow to come to room temperature for an hour before serving.
Before serving, sprinkle some of the chopped pistachios around the rim of the tart. Dust with a little cocoa powder if desired. Garnish each slice with a spoonful of crème fraîche and a spoonful of cherries in their syrup, and sprinkle with the remaining chopped pistachios. Serve.
Reprinted from The Vibrant Life: Eat Well, Be Well by Amanda Haas with permission from Chronicle Books, 2019. Photographs © Erin Kunkel.