Milk Chocolate Ganache Tart
I’m a milk chocolate lover in world dominated by dark chocolate fans. I love the smooth, creamy richness of good milk chocolate. This recipe spotlights that luxurious, silky goodness better than any other chocolate dessert I have ever tasted. It amazes me that it only requires five ingredients.
The dense, chocolaty filling is a classic ganache and is foolproof. The simple crust, made from crushed pretzels, is crunchy with just the right amount of saltiness to temper the richness of the decadent filling. It, too, is foolproof.
Since the chocolate plays such an important role in this recipe, buy a good brand. I prefer the creaminess of European style milk chocolate. Of course, you could splurge on some super premium European milk chocolate, but in Las Vegas, the large bars of Belgian chocolate sold by Fresh & Easy Markets are perfect for this. The Cadbury and Green & Black’s brands are also good and will give equally superb results. For the best result, avoid Hershey-style chocolate or supermarket brand milk chocolate chips.
This tart is so perfect just as it is that it really doesn’t need a sauce or garnish, but if you insist, a scoop of premium vanilla ice cream wouldn’t hurt.
Milk Chocolate Ganache Tart
Crust:
2 cups coarse pretzel crumbs
1 stick very soft butter
½ cup powdered sugar
Filling:
12 oz. good quality milk chocolate
8 oz heavy cream
½ stick (4 tablespoons) butter
To make the crust combine the pretzel crumbs, soft butter and powdered sugar. Using finger tips, rub together until combined and the mixture forms large, coarse crumbs. Place in a tart or pie pan and with the back of a small glass, firmly press the crumbs evenly in the bottom and up the sides of the pan.
Bake for about 10 minutes in a 350 degree oven until the edge of the crust just begins to brown. Remove from the oven and set aside while preparing the filling.
To make the filling, coarsely chop the chocolate and place in a medium bowl with the butter. In a small pan bring the cream just to a boil and pour over the chocolate and butter. Let sit for about 5 minutes and gently stir with a spatula until the chocolate has completely melted and the mixture is smooth. Do not use a mixer or a whisk to minimize creating bubbles or beating excess air into the mixture.
Pour into the cooled crust and refrigerate overnight. To serve, slice into small wedges.
Serves 8-10
I made this over this past weekend. It could not have been eaiser to make, and tastes like a million bucks! It has a great wow factor, when serving guests. I recommend this recipe with a 5 star rating!
I made the tart early this morning and served this evening — absolutely fantastic! No need for the peanut butter I suggested in an earlier comment. Very easy, very elegant, utterly delicious. Thanks!
So happy to hear it…thanks for the feedback!
what size is the tart pan or pie pan that was omitted thanks rose
This one was made in a standard 9 inch tart pan. Just adjust the height of your crust edge slightly if you’re using a different size or type of pan.
I love milk chocolate too, and dark chocoholics are such snobs about it! What if you used peanut butter filled pretzels, so you have the chocolate and peanut butter?
That could be very good! You might want to give the bottom of the tart pan a little spritz of non-stick spray to aid in releasing the slices.
Good idea. I’m going to make this next week for my mom’s birthday, and she’s a big peanut butter & chocolate fan! Thanks for the recipe!
is there any alternative to pretzel crumbs
Yes….any type of cookie or cracker crumb would work equally well. You might try graham crackers, vanilla wafers, Ritz crackers or just about any crisp, dry cookie or cracker that you like. Plain, coarse French bread crumsb would be interesting, as well. I have also substuted finely chopped nuts for half of the crumbs in this recipe and that worked very well. The pretzel crumbs are nice with this filling since the salt on the crackers plays well with the richness of the filling. Take a look at my recipe for pecan/graham cracker crust here for another variation.
This looks fantastic!!! Into my bookmarks it goes!
*kisses* HH
I really want a piece of this right now… wish I had everything in the cupboard to make this ….in love with the picture too xo!
That tart looks really delicious. Im drooling just now!
Raymund
http://angsarap.wordpress.com
fantastic… would take milk chocolate over dark any day, in fact, would probably turn down the dark… this is just the best chocolate dessert I have seen in a long time….thanks
I totally agree with you on the world domination of dark chocolate! Its like as we grow up we are supposed to like the more sophisticated dark chocolate! But I love milk chocolate! I almost always sub milk chocolate in recipes that call for dark – I love that I don’t have to in this recipe! Can’t wait to try it! Poppy
I lived and worked in England for a while. I just adore the Galaxy brand of chocolate that you have available. It’s difficult to find here in the States, but when I find it I stock up. Plain Galaxy brand milk chocolate would be just superb in this recipe!
Milk chocolate will always be my favorite. Man this looks good and so easy to put together. Love the pretzel crust.