Chocolate Ganache Tart

Victoria Dwek Victoria Dwek
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A rich chocolatey dessert that’s easier than easy to prepare. Watch 4 amazing things to learn more ways to use Gefen Gluten-Free Pie Crusts, even on Passover. 

25m 12
Easy Vegetarian Pescatarian Passover Parve

Contains: Egg

Directions

Make the Tart

  1. Preheat oven to 350°F.

  2. Place chopped chocolate in a glass or metal bowl.

  3. In a saucepan, bring non-dairy whipped topping to a boil. Pour over chocolate. Let sit for two to three minutes to let the heat melt the chocolate; stir until smooth. If there are still pieces of chocolate left, you can warm the mixture in a microwave or double boiler slightly.
    Pour into pie crust. 

  4. Bake for 12–15 minutes. 

  5. Garnish by shaving praline chocolate with a peeler; serve at room temperature or warm with ice cream.

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4 Comments

rr •

Can this be frozen in the tart shells?

Raquel Malul Kosher.com Team •
Reply to rr

Yes, I would just wait to garnish right before serving.

Basya •

Can I refrigerate the pie and serve it cold from the fridge? I know the recipe says to serve warm or room temp, but I was wondering if it can be used as a cold dessert.

Raquel Malul Kosher.com Team •
Reply to Basya

I would think the ganache may be too hard to eat if it's straight from the fridge. It may need some time to thaw a little before serving.

Aubrey Wolff •

Whipped topping When boiling my whipped topping, it changed consistency 3 times until the final one which was like skim milk. Is this what it should look like?

BARB •

Will this freeze well? Can I freeze these in advance and garnish before serving?