An Easy Yet Elegant Rich Chocolaty Truffle Ganache Tart
The idea for this tart came from a truffle candy I love to make with cinnamon in the truffle ganache center and the exterior sprinkled with crushed, toasted pecans.
This Low FODMAP Cinnamon Pecan Truffle Ganache Tart features ground pecans and cinnamon in the graham cracker crust and the rich, smooth and creamy chocolate ganache filling is spiked with a bit of espresso.
Are you ready?
Easy-to-Make Pat-In Crust
What could be easier than a pat-in cookie crust? The key is finding low FODMAP cookies for the recipe. I love Nairn’s Original Oat Grahams. They are my favorite low FODMAP and gluten-free graham cracker.
I use them to make s’mores, eat as a snack and to make cookie crusts, such as this one.
Check out our recipe for Low FODMAP Crumb Crust, which is a straightforward cookie crust, without the pecans and cinnamon that we add here for this truffle-rich recipe.
Low FODMAP Cinnamon Pecan Truffle Ganache Tart
Our Low FODMAP Cinnamon Pecan Truffle Ganache Tart is super easy to make but elegant enough for guests. Keeps well, too.
Ingredients:
Crust:
- 6 3/4 ounces (190 g) low graham crackers, such as Nairn’s
- 1/2 cup (50 g) pecan halves
- 1/2 teaspoon cinnamon
- 6 tablespoons (85 g) unsalted butter, melted
Filling:
- 19 ounces (539 g) semisweet chocolate, very finely chopped preferably 50% to 55% cacao mass
- 1 1/2 cups (360 ml) heavy cream, lactose-free if available
- 1 teaspoon instant espresso powder
- Cocoa and/or cinnamon
Preparation:
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Preheat oven to 375°F/190°C. Coat a 10-inch (25 cm) loose-bottomed, fluted tart pan with nonstick spray. Place tart pan on a parchment lined half-sheet baking pan and set aside.
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For the Crust: Crumble graham crackers directly into a food processor fitted with a metal blade along with the pecans. Pulse on and off, then process until evenly and finely ground. Pulse in cinnamon and melted butter, pulsing on and off until evenly moistened and beginning to clump.
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Scrape crust mixture into prepared pan and press very evenly across bottom and along sides. I like to use a flat-bottomed measuring cup or glass to help press the crumbs.
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Bake for about 10 minutes or until dry and just beginning to color a light golden brown. Cool on rack.
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For the Filling: Place the finely chopped chocolate in a heatproof bowl. Whisk the cream and espresso together in a saucepan and bring to a boil over medium heat, whisking well to dissolve the espresso. Immediately pour over the chocolate and allow to sit for 5 minutes. The heat will melt the chocolate gently off of the heat. After 5 minutes whisk gently until smooth and creamy, then scrape into prepared pan.
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Refrigerate until the ganache filling has firmed up, at least 2 hours or overnight. The tart may be refrigerated up to 2 days, in a covered container, such as a cake dome. Unmold tart from pan and dust with a bit of cocoa and/or cinnamon. Serve cold, in thin slices, heeding the low FODMAP serving size recommendations.
Notes:
Tips
- Always pay attention to the recommend temperatures for our desserts. This dish is so rich that serving it cold actually improves the experience.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
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