Chocolate Tarts

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.

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