This Canadian Foodie Original recipe was the hit of the 2013 holiday season and if you like this flavour combination - your next favourite recipe.
Weigh chocolate; cut into chunks
Heat cream to scalding; mix in chocolate with whisk, stirring to melt into ganache
Weigh chocolate chunks into TM bowl; grate for 2 seconds on Turbo at speed 2-3 times, until fine
Remove from TM bowl and place into medium bowl; set aside
Weigh cream into TM bowl; heat for 5 minutes at 90C (temperature of cream going into bowl will affect time it takes to reach 90C)
Pour cream over grated chocolate and whisk until combined; spoon dollop of thick ganache into each cooled tart shell and chill
Rest sauce for 10 to 15 minutes until warm and spoons into a mound on work surface or plate
Rest filled tarts for a good hour at room temperature; pack into a tightly sealed container and refrigerate until ready to serve
Tarts freeze well
Hand-mined sea salt is my preference for the finishing salt: the crystals are gorgeous and the flavour, intense.
Chocolate Shortbread Crust Recipe