Chocolate ganache tart

Rich chocolate ganache tart with a chocolate graham-cracker crust. Baked crust is filled with smooth milk-and-semisweet ganache, chilled until set, then topped with strawberries.

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Step 1

Preheat the oven to 350 degrees. Spray a 9" tart pan with a removable bottom with some non-stick spray and set aside.

Step 2

In a food processor, add the crushed cookies and butter; pulse until the mixture resembles the texture of wet sand, then press it evenly into your prepared tart pan.

Step 3

Bake the crust for about 10 minutes; remove it from the oven and allow it to cool quite a bit. The crust will puff up as it bakes but as it cools, it will deflate.

Step 4

Add the chocolate chips to a large bowl along with the pinch of salt and set aside.

Step 5

In a small saucepan, add the butter and cream and heat together until the butter is fully melted and the mixture comes to a simmer. Pour mixture over the chocolate chips and allow it to sit for just a few minutes.

Step 6

Whisk the chocolate chips and cream mixture together really well until you get a nice smooth ganache. Pour mixture into your prepared crust, pop it in the fridge, and allow it to set for about 8 hours or overnight.

Step 7

When ready to serve, top with some sliced strawberries that have been tossed with a little Grand Marnier!