Chocolate Ganache Tart

Cookie Crust


1 1/2 cups cookie crumbs (sugar cookie, graham cracker, digestive, etc.)

6 Tbsp unsalted butter melted

1/4 cup caster sugar

2 Tbsp orange rind


  1. Preheat oven to 285 degrees F
  2. Combine all ingredients in a medium bowl until crumbly. Press firmly into a 9″ tart pan (sides first, then bottom) Bake for 4/5 mins. Cool completely in pan.

Dark Chocolate Ganache Filling


Valrhona Chocolate – 12 Oz (340 grams)

Heavy Whipping Cream – 1 Cup (240 grams)

Unsalted Butter Room Temperature – 4 tbsp

70% Cocoa Powder  – 2 tbsp

Ground Cinnamon – 1 tbsp

Ground Hazelnut – 1 tbsp

Cookie Crust


  1. Dark Chocolate Ganache Filling
  2. Place the chocolate, butter, cocoa and hazelnut into a large bowl.
  3. In a small saucepan, bring cream, cinnamon, just barely to a simmer. Pour over chopped chocolate mix and cover bowl immediately with plastic wrap. Let it stand for a few minutes. Stir with a spatula until combined and smooth.
  4. Pour into the cooled tart shell and allow to bake at a 60 Degrees °F oven for 60 minutes.
  5. Sprinkle with Maldon sea salt and drizzle with shaved chocolate or cocoa, serve at room temperature without even placing in the fridge, whipped cream or Vanilla ice cream is a great compliment.

Vergelegen – ‘V’ Cabernet Sauvignon, Stellenbosch 2012

The Flagship wine has texture of liquid silk. Concentrated but elegant, a luxurious wine with a long aftertaste. It is a focused, classically proportioned red, combining freshness with concentration, suppleness with structure.  Aromatic and refined, it has plenty more to give.