A Novel Potluck: Flourless Chocolate Ganache Tart

This ultra-chocolately dessert is both decadent and gluten-free.


| January/February 2008


Flourless Chocolate Ganache Tart

We love it when Melissa Rubin makes this decadent (and gluten-free) ultra-chocolately dessert for our final chapter.

1 cup pecans
1 cup walnuts
3/4 cup sugar
4 tablespoons butter, melted
16 ounces semisweet chocolate
2 cups cream
1 egg yolk
Powdered sugar

1. To make tart shell, place pecans, walnuts, sugar and butter in a food processor. Pulverize the mixture and press it into a 10-inch tart pan.

2. Preheat oven to 375 degrees Fahrenheit. Bake crust for 10 minutes, or until it’s golden brown.

3. Place chocolate in a double boiler and melt it.





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