Blue Apron sent this recipe out as a holiday promotion for Raaka Chocolate. The original recipe calls for 7 bars Raaka pink sea salt chocolate, which costs $8 a bar. I use the Pound Plus 72% from Trader Joe’s. The original recipe also calls to pour the cream over the chocolate; you can save washing a bowl by plopping the chocolate right into the pan.
Active Time: 15 to 25 min | Inactive Time: 1 hour 30 min | Makes: 12 servings
10 ounces shortbread cookies
1 tablespoon granulated sugar
6 tablespoons unsalted butter, melted
12.6 ounces 72% cacao chocolate, chopped
1 1/4 cups heavy cream
1/2 teaspoon vanilla extract
1/2 teaspoon sea salt
Make the crust: Place the shortbread cookies in a food processor. Pulse until the cookies are finely ground. Add the sugar and butter. Pulse until the mixture is moistened and the consistency of wet sand. Press the mixture evenly onto the bottom and sides of a 9-inch tart pan. Transfer to the refrigerator and chill until crust has set, at least 30 minutes.
Make the ganache: In a small saucepan, heat the cream to boiling on medium- high heat. Once boiling, remove from heat and drop in the chocolate. Let stand for 2 minutes. Using a spatula, stir until thoroughly combined. Stir in the vanilla extract.
Assemble & serve tart: Pour the ganache into the chilled crust. Transfer to the refrigerator and chill until the ganache has set, about 1 hour. Garnish with sea salt. Enjoy!