Black Cocoa Tart with Creamy Chocolate Ganache and Strawberry Cream
I've Found my new favorite form of chocolate. Black cocoa powder is the bomb, in this recipe I used the black cocoa for the tart and then made a yummy ganache finished off with a strawberry whip cream.
Ingredients
Crust
- 1 cup sugar
- 1/2 cup flour
- 3/4 cup black cocoa
- 1/4 tsp salt
- 1/2 cup melted butter
Filling
- 2 cups semi sweet chocolate chips
- 1 cup heavy whipping cream
- 1/4 cup butter softened
- pinch of salt
Strawberry Whipped Cream
- 1/2 cup heavy whipping cream
- 2 tbsp powdered sugar
- 2 tbsp crushed freeze dried strawberries
Instructions
- Preheat oven to 350 degrees
- In a bowl, combine sugar, flour, black cocoa powder, and salt. Pour in melted butter and combine thoroughly (you might need to use your hands).
- Pat the crust mixture into 5 individual sized tart pans, make sure they have removable bottoms. Press it on the sides gently. Bake until set, about 10 minutes. Set aside.
- For the filling, heat heavy cream until it starts to lightly bubble, do not boil. Place chocolate chips in a bowl and pour heavy cream over. Cover and let sit for 2 minutes.
- Uncover and stir chocolate until fully mixed together. Add salt and room temperature butter and mix until the butter is combined. Divide filling into the five tart pans and let sit until room temperature.
- For the whipped cream, crush the freeze dried strawberries and set aside. In a bowl using an electic mixer, whip together heavy cream and powdered sugar until cream has stiff peaks. Add in the powdered strawberry and continue to whip until incorporated. Top the tarts with the strawberry cream and enjoy!