Valentine’s Day is fast approaching. Here’s a quick, easy recipe that’s also gluten-free. You can make it for your sweetie, your mom, your dad, your kids, your co-workers, your friends, and your neighbors. They will all love you for it! I found this recipe in some magazine ages ago and we serve it every February at The Artist’s Inn. Enjoy!
Chocolate Ganache TartCrust
4 Tbsp unsalted butter, melted, plus more at room temperature for pan
1 1/2 cups mixed raw nuts (walnuts, blanched hazelnuts, pistachios and/or almonds)
6 Tbsp. sugar
3/4 tsp kosher salt
Ganache and Assembly
12 oz bittersweet chocolate, chopped
2 cups heavy cream
6 Tbsp. unsalted butter, room temperature, cut into 1 inch pieces
Flakey sea salt
Crust: Place a rack in middle of oven, preheat to 350. Lightly butter 12” tart pan with removable bottom. Lightly butter pan and line with parchment paper cut in a round to fit into the pan. Pulse nuts in food processor until finely chopped. Add sugar and sale and pulse again to combine.
Drizzle in melted butter and pulse until nuts begin to clup together and mixture looks sandy. Using your hands, firmly and evenly press mixture into bottom and up a little on the sides of the pan. Bake crust until golden brown, 20 – 25 minutes. Cool.
Ganache and Assembly: Place chocolate in a medium bowl. Heat cream in a small saucepan until just beginning to simmer; immediately pour over chocolate. Let sit, undisturbed, for 5 minutes. Add butter and mix with a heatproof rubber spatula until smooth and glossy, Scrape ganache into crust and smooth out any bubbles. Chill, uncovered until set, at least 1 hour.
Remove tart from pan; sprinkle with sea salt. Slice into wedges and garnish with clementines or raspberries.
Tart can be made 1 day ahead. Cover and keep chilled.