Salty Chocolate Ganache Tart

Salted Ganache Tart
  • 8 ounces dark chocolate (72% works well)
  • 1 cup heavy cream
  • 2 tbsp CinSoy Miso 
  • 1 tsp vanilla extract
  • 10 ounces gingersnap cookies 
  • 2 tbsp sugar
  • 1 stick butter - melted
  • 1/2 tsp cinnamon
Whipped Cream:
  • 1 cup heavy cream
  • 1 1/2 tbsp honey
  • 1/4 tsp cinnamon
  1. Crush gingersnaps - works best in a food processor. 
  2. Mix melted butter, gingersnap cookies, cinnamon and sugar in a bowl until you achieve a sandy texture. 
  3. Press the mixture into a pie pan - make sure you get the crust up the sides and even thickness. 
  4. Bake at 350 degrees for 6-8 minutes. Remove from oven and let cool completely before filling. 
  5. Heat cream in a saucepan until very hot but not scorched. 
  6. Pour over chocolate and whisk until melted. Add in miso and vanilla and whisk until everything is melted together. 
  7. Carefully pour the chocolate mixture into the crust. Put in fridge to set for at least 4 hours. 
  8. Whip the cream, honey and cinnamon together until medium to firm peaks form.
  9. Top slices of pie with a dollop of whipped cream and enjoy!


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