Ingredients for Jacques Torres Chocolate Tart
- 1 cup heavy cream
- 2 tablespoons honey
- Bittersweet Chocolate
- Unsalted Butter
- Pastry Shells
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How to Make Jacques Torres Chocolate Tart
- In a medium saucepan, combine 1 cup heavy cream and 2 tablespoons honey. Heat over medium heat, stirring occasionally, until small bubbles begin to form around the edges (do not boil).
- While the cream heats, finely chop 8 ounces of bittersweet chocolate and place it in a medium bowl.
- Pour half of the hot cream mixture over the chopped chocolate. Let it sit undisturbed for 30 seconds to melt the chocolate slightly.
- Gently stir the cream and chocolate until smooth and combined. Repeat with the remaining cream, stirring until a smooth ganache forms.
- Add 2 tablespoons of softened unsalted butter to the ganache and whisk until fully incorporated and the mixture is glossy.
- Pour the ganache into your prepared 9-inch tart shell.
- Place the filled tart on a baking sheet and refrigerate for at least 2 hours, or until the filling is completely set.
- Once set, remove from the refrigerator, and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
29g
Fat
95g
Carbs
7g