February 15, 2009

Chocolate Ganache Tart

Chocolate Ganache Tart

I was expecting displeasure with this recipe, and sure enough, I got it. I'm not a fan of chocolate that isn't sweet: bittersweet, semisweet, dark, etc. The ingredients for this chocolate ganache filling were simple: melted bittersweet chocolate and half-and-half. No added sugar, no vanilla extract, nothing. The recipe is even a bit misleading, calling for 1/2 cup sliced almonds in the ingredient list (assuming they are to be added into the chocolate, yet the recipe doesn't mention this anywhere). In the end, I just added them all on top (what a waste of almonds). Alas, the whole-wheat tart crust was even a bust: tough, chewy, and flavorless...not light, flaky, and subtly sweet like a tart crust should be. The tart also never seemed to set and get quite as firm as you would want. It stayed the consistency of a thick pudding, not runny, but too soft to hold its own. And the taste was, well, bittersweet. Like biting into a huge bittersweet chocolate bar with almonds. Blah, boring.

Make again? No. Experimenting with semisweet or milk chocolate might be worth another try, but not anytime soon.




Chocolate Ganache Tart
Vegetarian Times, November/December 2005

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