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Dark Chocolate Ganache Tart

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This dramatic dessert can be assembled a day ahead of serving, making it the perfect choice to prepare for a dinner party. Just remember to remove it from the refrigerator 15 to 30 minutes before serving to allow it come to the ideal temperature. Since this dessert is all about the chocolate, use a high-quality brand such as Scharffen Berger or Valrhona.

 

Dark Chocolate Ganache Tart

1 egg yolk

2 Tbs. plus 1 tsp. ice water

3 tsp. vanilla extract

1 1⁄4 cups (6 1/2 oz./200 g) all-purpose flour

1⁄3 cup (3 oz./90 g) sugar

1/4 cup (3/4 oz./20 g) cocoa powder

1⁄4 tsp. salt

10 Tbs. (5 oz./150 g) cold unsalted butter

10 oz. (315 g) semisweet or bittersweet chocolate, chopped

1 cup (8 fl. oz./250 ml) heavy cream

Fleur de sel to taste

In a small bowl, stir together the egg yolk, water and 2 tsp. of the vanilla; set aside.

In a stand mixer fitted with the flat beater, stir together the flour, sugar, cocoa powder and salt on low speed. Add the butter, increase the speed to medium-low and mix until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and beat just until the dough pulls together.

Transfer the dough to a work surface and flatten into a disk. Wrap in plastic wrap and refrigerate until well chilled, at least 1 hour.

Preheat an oven to 350°F (180°C).

On a lightly floured work surface, roll out the dough into a 20-by-8-inch (50-by-20-cm) rectangle. Transfer to a 13-by-4-inch (33-by-10-cm) tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan. Cut off any overhanging dough and prick the dough in several places with a fork.

Line the dough with parchment paper and fill with pie weights. Bake until the sides are cooked through and the bottom is almost cooked through and slightly flaky, 25 to 30 minutes. Remove the pie weights and parchment and continue to cook until the bottom is dry and set, about 8 minutes more. Transfer the pan to a wire rack and let cool.

Cut the remaining 2 Tbs. butter into small pieces and put in a heatproof bowl along with the chocolate. In a small saucepan over medium-high heat, bring the cream to a boil. As soon as it comes to a boil, remove the cream from the heat and pour it over the chocolate and butter. Let stand for 2 minutes, add the remaining 1 tsp. vanilla extract and whisk until smooth.

Carefully pour the chocolate ganache into the prepared tart shell. Sprinkle with fleur de sel to taste and refrigerate the tart until the filling is set, about 1 hour. Remove the tart from the refrigerator about 15 minutes before serving. Serves 8 to 10.

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Best of the Web: Chocolate Treats

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What better way to celebrate Valentine’s Day than with rich, dark, decadent chocolate? For creative ways to savor the holiday’s signature flavor, we turned to some of our favorite bloggers, where we found mouthwatering inspiration for truffles, cakes, cookies, brownies and more. Here are a handful that made us swoon.

 

Chocolate Hazelnut Linzer HeartsChocolate Hazelnut Linzer Hearts by Smitten Kitchen
These nutty cookie sandwiches are cut into hearts and spread with Nutella — perfect for a Valentine’s Day party.
Dark Chocolate Whipped CreamDark Chocolate Whipped Cream by Food52
No matter what you’re baking for Valentine’s Day, a dollop of this will take it over the top.
Dried Cherry and Cacao Nib BrowniesDried Cherry and Cacao Nib Brownies by Brooklyn Supper
These brownies are filled with festive (and colorful!) surprises: tart dried cherries and crunchy cocoa nibs.
Nibby Chocolate Rye MuffinsNibby Chocolate Rye Muffins by A Sweet Spoonful
These chocolatey muffins rely on whole-grain rye flour for an extra dose of hearty flavor.
Chocolate Shortbread Heart CookiesChocolate Shortbread Heart Cookies by Two Peas & Their Pod
A smattering of red, pink and white sprinkles gives these crispy shortbread cookies a touch of charm.
Chocolate Chocolate DonutChocolate Chocolate Donut by Table for Two
Surprise your sweetheart on Valentine’s Day with a breakfast of one of these cakey, creamy doughnuts, and you’ll earn big brownie points.
Red Velvet Molten Chocolate Lava Cakes with Chocolate Ganache Center.Red Velvet Molten Chocolate Lava Cakes with Chocolate Ganache Center by Half Baked Harvest
Filled with gooey chocolate ganache, these crimson cakes would make a gorgeous finale to a special dinner.
Chocolate Covered Strawberry CupcakesChocolate Covered Strawberry Cupcakes by Heather Christo
Moist chocolate cupcakes, a layer of strawberry-cream cheese frosting, and a fresh chocolate-dipped strawberry — these cupcakes were meant for a V-day celebration.
Dark Chocolate BrowniesDark Chocolate Brownies by The Pioneer Woman
No need to mess with a classic — these rich and decadent brownies will delight any chocoholic.
Flourless Chocolate Almond CakesFlourless Chocolate Almond Cakes by A Couple Cooks
These gluten-free treats are filled with ground almonds instead of flour, and they get an extra kick from a pinch of cinnamon and cayenne.
Raspberry Cheesecake Brownie BitesRaspberry Cheesecake Brownie Bites by Just a Taste
A swirl of raspberry-laced cream cheese gives brownie bites a pop of color. These would make great gifts!
Raw Chamomile + Lavender + Bee Pollen Chocolate TrufflesRaw Chamomile + Lavender + Bee Pollen Chocolate Truffles by Local Milk
The mild, natural flavors of chamomile, lavender and bee pollen are unexpected pairings for rich chocolate truffles. (P.S.: T