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