Pistachio and Chocolate Ganache Tart Recipe

Chocolate lovers beware! Starting with a pistachio brownie crust and followed by a layer of rich chocolate ganache, chocolate ice cream and finally chocolate sauce, any chocoholic would be impressed. To hasten the process, a good-quality boxed fudge-brownie mix can be used with the addition of pistachios.

Pistachio and Chocolate Ganache Tart
Michael Salmon, Hartstone Inn: Signature Recipes from an Elegant Maine Inn

1 batch pistachio brownies (use your favorite brownie recipe and incorporate pistachios)
1 pound dark (sweetened) chocolate, finely grated
1½ cups heavy cream
2 ounces Bailey’s Irish Cream
1 ounce Grand Marnier
1 Tablespoon unsalted butter
1 teaspoon vanilla extract
Chocolate ice cream
Chocolate sauce
Caramel-rum sauce (recipe follows)
Freshly chopped pistachios for garnish

Prepare the brownies and cool slightly. Lightly butter a 9-inch tart pan with a removable bottom. Remove two-thirds of the brownies from the pan (the remaining third can be eaten as brownies) and press into the tart mold, evenly distributing it on the bottom and 1 inch up the sides.

Bring to a simmer 1 inch of water in a medium-sized saucepan. Combine the dark chocolate, heavy cream, Bailey’s, Grand Marnier, butter and vanilla extract in a medium-sized mixing bowl, and place the bowl over  the simmering water. Stir occasionally, until the chocolate melts and the mixture becomes smooth.

Pour the ganache into the brownie shell and chill for 2 hours or until it is firmly set up. Put the chocolate sauce and caramel-rum sauce in separate squirt bottles.

To serve, remove the tart from the refrigerator and using either a torch or the open flame from a gas range, warm the sides slightly to release the tart. Using a long thin knife dipped in hot water, cleaned and dried between slices, slice the tart into 12 wedges. On a plate, set a wedge of the tart and scoop of chocolate ice cream on the side. Squirt chocolate sauce and caramel-rum sauce over the tart, ice cream and plate. Sprinkle with chopped pistachios and serve immediately.

Caramel-Rum Sauce
2 cups brown sugar, firmly packed
1 cup unsalted butter
½ cup dark rum
1 cup heavy cream
2 teaspoons vanilla extract

Bring all ingredients, except vanilla, to a boil in a small saucepan, stirring occasionally. Reduce the heat to low and simmer the sauce for 15 minutes over low heat. Stir in the vanilla and keep warm until serving.