Ingredients for the tart crust
- 300 g cookies of your preference
- 100 g cow milk butter
- 100 g NuCrema praline
- 100 g ION dark chocolate couverture
Ingredients for the filling
- 200 g ION dark chocolate couverture
- 200 ml whipping cream 36% fat
Method for the tart crust
Heat over a bain-marie or in a microwave oven the butter, praline, and dark chocolate couverture, until melted.
Then, beat the cookies in a food processor, until almost finely ground. Right after, transfer to a large bowl and mix with the melted butter, praline, and dark chocolate couverture.
Stir thoroughly until the mixture comes together, and then spread it evenly in a 22-24 cm round tart pan pressing gently.
Finally, refrigerate the tart for 1 hour, until cool.
Method for the filling
Place a small pot over heat and add the whipping cream. Heat until it comes to a boil.
Afterwards, put the finely chopped dark chocolate couverture into a bowl, and then while stirring with a mariz, pour the warm heavy cream, until it turns into a smooth, glossy ganache.
Right after, take the tart crust out of the fridge, pour the ganache over the tart crust and refrigerate for at least 2 hours, until firm.
