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Chocolate Ganache Ladyfinger Tart CARLA HALL

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This Chocolate Ganache Ladyfinger Tart is off the charts!

1 package store-bought pie dough (thawed)
unsalted butter (for greasing)
1 packages store-bought spongy ladyfinger cookies (cut in half lengthwise)
1/2 cup unsweetened coconut flakes
1/4 cup sliced almonds
8 ounces bittersweet chocolate chips
1 1/2 teaspoon vanilla extract
1/4 teaspoon Kosher salt
1 cup heavy cream
1 cup heavy cream (cold)
1 tablespoon confectioner’s sugar

For the Ladyfinger tart: Preheat oven to temperature listed on pie dough package. Grease an 11-inch tart shell with butter. Transfer pie dough to tart shell and press into edges, trimming any excess dough.
Bake tart shell according to directions, remove from oven and allow to cool completely. Set aside.
Working with one ladyfinger at a time, lay ladyfingers, cut-side down, on the inside of tart shell. Repeat until the entire bottom of shell is covered, trimming ladyfinger ends to fit, if necessary. Set aside.
For the Chocolate Ganache: In a medium sized mixing bowl, add chocolate, vanilla extract and salt. Set aside.
In a small saucepan over medium heat, add heavy cream and bring to a simmer. Remove from heat and pour into bowl with chocolate mixture. Stir gently until chocolate has melted and is fully combined.
To Assemble: Pour half of the prepared chocolate ganache over ladyfingers to ensure all are evenly covered. Repeat layering process with the remaining ladyfingers. End with the chocolate ganache.
Place the completed tart in freezer and allow to set for at least 15 minutes.
Meanwhile, make the tart toppings: In a large skillet over medium heat, add coconut flakes. Stirring frequently, allow coconut flakes to cook until golden brown, about 2-3 minutes. Remove from heat, transfer coconut flakes to bowl and allow to cool.
Return skillet to medium heat and add sliced almonds to pan. Stirring occasionally, allow almonds to cook until golden brown and fragrant, about 5 minutes. Remove from heat, transfer to small bowl and allow to cool.
For the Whipped Cream: In a large metal mixing bowl, whip heavy cream using a large whisk until soft peaks form. Add sugar and continue to whip until medium peaks form.
To Serve: Remove pie from refrigerator when ready to serve and top with the whipped cream, creating a pillowy texture on the top of the pie. Garnish with tart toppings and cut into wedges and serve immediately.
Tip: Make ahead and freeze until that perfect holiday party rolls around!

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