Chef Andrea Meyer from Bisous Bisous Patisserie makes chocolate ganache tart filling to promote the Dallas Chocolate Festival.
7 oz - 64% chocolate, chopped
1/2c + 3.5T - Heavy cream
1 T - Glucose (substitute corn syrup if needed)
.5 oz - Unsalted butter
Scald cream and glucose in a pot. Separately put chocolate and butter in a bowl. Whisk scalded cream into the chocolate slowly to emulsify. Pour directly into prepared and baked tart shell or pie crust. Chill. Makes 1 large tart or 4 small.
You can dust tart with cocoa powder, cocoa nibs and or shaved chocolate.
Glucose is available at Michael's or Hobby Lobby in the cake area.