Chocolate Tart

Ingredients:

Sweet Pastry Crust:

• 1 ¼ C Flour
• ½ C Powdered Sugar
• ¼ tsp Salt
• ½ C Butter, Medium Diced
• 1 Egg
• ½ tsp Vanilla Extract

Chocolate Ganache:

• 8 oz Chocolate Chips
• ½ C Heavy Cream
• 1 tsp Vanilla Extract
• 1 Tbsp Corn Syrup

Chocolate Tart:

• 1 ¼ C Heavy Cream
• 9 oz Semi-Sweet Chocolate Chips
• 3 Eggs, beaten
• 1 tsp Vanilla Extract
• ¼ tsp Salt

Garnish:

• ½ C chopped cashews

Directions:

Sweet Pastry Crust:

1. Place all of the ingredients in a food processor and pulse until incorporated.
2. Wrap dough in plastic wrap and chill for an hour.
3. Roll the dough to about ¼ inch thickness and place it into a tart pan, using your fingers to form the edges.
4. Place the crust in the freezer for 30 minutes.
5. Preheat the oven to 375 degrees.
6. Lightly prick the pastry crust with a fork across the bottom of the shell, to prevent the dough from puffing up as it bakes. Place the tart pan on a sheet tray and bake the crust for 10 minutes. Rotate the pan and bake for an additional 10 minutes.

Chocolate Ganache:

1. Bring the cream to a boil.
2. Add the chocolate, vanilla and corn syrup.
3. Mix until the chocolate is completely melted.

Chocolate Tart:

1. Boil the heavy cream in a heavy bottomed sauce pot and add the chocolate.
2. Whisk until the chocolate is melted and the mixture is completely smooth.
3. Add the remaining ingredients and whisk to thoroughly incorporate.
4. Pour into the partially-baked tart shell and bake at 350 in the oven for 20 minutes.
5. Once the tart is set, add ½ cup of the chocolate ganache to the top and garnish with ½ cup of chopped cashews.