Chloe Brown is meticulous in everything she does, from managing her chronic pain, to building her clients’ websites, to even creating a list for how to get her personal life on track. After being isolated for so long, she knows she needs to break out of her comfort zone and take a couple of risks. Enter her handsome superintendent- tattoos, motorcycle, and all. He’s the perfect guy to help her navigate her newfound adventurous side. However, will the feelings they start developing for each other get in the way of checking items off Chloe’s “Get A Life” list?
I decided to make a dark chocolate ganache tart with a gingersnap crust for this book based on Chloe’s love (and maybe dependence) on fancy salted chocolates whenever she has a pain flare up and the gingersnap cookies that her little sister Eve bakes for her.
Chocolate Ganache Tart with Gingersnap Crust
- Cookie Crust:
- 1 1/2 cups gingersnap crumbs
- 6 Tbsp unsalted butter melted
- 1/4 cup sugar
- Dark Chocolate Ganache Filling:
- 12 oz dark chocolate finely chopped
- 1 cup heavy whipping cream
- 4 Tbsp unsalted butter room temperature, broken up
- Maldon Sea Salt Flakes
Preheat oven to 350F.
Combine all ingredients in a medium bowl until crumbly. Press firmly into a 9″ tart pan (sides first, then bottom). Bake for 7-8mins. Cool completely in pan.
Dark Chocolate Ganache Filling:
Place chopped chocolate and butter into a large bowl.
In a small saucepan, bring cream just barely to a simmer. Pour over chopped chocolate and cover bowl immediately with plastic wrap. Let stand 5 mins. Stir with a spatula until combined and smooth.
Pour into cooled tart shell and allow to set – overnight at room temperature or 1-2 hours in the fridge.
Sprinkle with sea salt or drizzle with dulce de leche (or any other sauce) if desired. Serve at room temperature.