{"id":5747,"date":"2022-11-22T10:30:00","date_gmt":"2022-11-22T15:30:00","guid":{"rendered":"https:\/\/thesaltedpotato.com\/?p=5747"},"modified":"2022-11-25T11:42:52","modified_gmt":"2022-11-25T16:42:52","slug":"chocolate-and-chili-pine-nut-tart","status":"publish","type":"post","link":"https:\/\/thesaltedpotato.com\/chocolate-and-chili-pine-nut-tart\/","title":{"rendered":"Chocolate and Chili Pine Nut Tart"},"content":{"rendered":"\n
It\u2019s that time of year. Time to break out some special desserts and dress them up for the season. While it tastes decadent, there\u2019s hardly an easier dessert than a tart shell filled with silky chocolate ganache. Nothing wrong with that at all. But I wanted more.<\/p>\n\n\n
Starting with the ganache, I added a little chipotle chili powder to the cream – enough to keep it interesting, but subtle. Plenty of vanilla rounded out the flavor nicely. <\/p>\n\n\n
As far as the pastry goes, there are many that would work here. I used my own all butter pie dough<\/a>, but David Lebovitz\u2019s French Tart Crust <\/i><\/span><\/a> is a very easy press in crust and it would be excellent in this tart. A short crust would also be splendid. Use your favorite.<\/p>\n\n\n After filling the shell with the chili infused ganache, I topped it with a full cup of pine nuts I had roasted in a little olive oil, salt and finely minced rosemary. Wanting more rosemary flavor, I rubbed some additional minced rosemary with a little salt, sprinkled it over the tart and that did the trick. By rubbing the salt into the leaves, they released all their fragrant oils and added the perfect amount of rosemary flavor to the overall tart.<\/p>\n\n\n