
Ruby Cacao Ganache Tart by Baking The Goods.
How many of you have bought these Ruby Cacao Wafers from Trader Joe’s but not known what to do with them once you got them home so you just end up eating them by the handful until they are gone? I know I am not alone in this.



Ruby Cacao Wafers from Trader Joe’s
I’ve done this at least three times and I finally came to my senses and decided to incorporate them into this Ruby Cacao Ganache Tart recipe. The funny thing is, I was planning to make a dark chocolate ganache but realized I didn’t have enough dark chocolate
The best news is, this Ruby Cacao Ganache Tart ridiculously easy to make. It combines my Basic Tart Dough with the worlds easiest filling – a simple mix of Ruby Cacao Wafers
To finish this fanciful Ruby Cacao Ganache Tart, I made good use of that quarter bag of dark chocolate chips
While it isn’t a requirement to serve this Ruby Cacao Ganache Tart with a cup of espresso



Bake the Basic Tart Dough shell until the edges are a warm golden brown and it feels firm to the touch. Once it’s cooled, the tart shell should pop right out of the tart pan!



There are only 3 ingredients in the filling of this Ruby Cacao Ganache Tart. THREE! The Ruby Cacao Wafers



All you do to make the Ruby Cacao Ganache Tart filling is combine the heavy cream and honey



Within moments, the Ruby Cacao Ganache Tart filling whisks



Once the filling is all mixed together, you just pour it into the prepared tart shell and then chill it in the fridge for a couple of hours to set up. Easy peasy.



Once the Ruby Cacao Ganache Tart has chilled in the fridge it should be all set and just barely jiggle when wiggled.



Once the filling is set, melt the dark chocolate chips



While the dark chocolate is still tacky, sprinkle on some bee pollen



There is so much flavor and texture happening in this Ruby Cacao Ganache Tart, the crisp shell is filled with luxuriously creamy ruby cacao ganache. It’s topped with a dark chocolate drizzle that hardens like magic shell and sprinkled with chewy bee pollen



This Ruby Cacao Ganache Tart pairs so perfectly with a strong little cup of espresso



Who wants a slice of this Ruby Cacao Ganache Tart? This one is extra good because the edge of the crust got a good drizzle of dark chocolate.



Chocolate is nice but this pretty pink chocolate is even sweeter, especially when made into this pretty pink Ruby Cacao Ganache Tart.



This slice of Ruby Cacao Ganache Tart is a perfect balance of flavor, texture and color. The sunny yellow bee pollen

Ruby Cacao Ganache Tart
- Total Time: 1 hour
- Yield: 10 slices
Description
This Ruby Cacao Ganache Tart is a modern twist on a basic Chocolate Tart with Ruby Cacao Wafers melted into a pretty pink, creamy ganache filling nestled into a simple tart shell. Topped with an artsy drizzle of dark chocolate, sprinkled with earthy bee pollen and delicately crunchy sea salt flakes.
Ingredients
- 1 pre-made Basic Tart Dough – fully baked (- find the recipe below in the notes)
- 10 ounces Ruby Cacao Wafers
- 1 1/4 cups heavy cream
- 2 tablespoons honey
- 1/3 cup dark chocolate chips
- 1–2 tablespoons bee pollen
- 1–2 teaspoons sea salt flakes
Instructions
- Prepare and fully bake a homemade tart shell in a 9 1/2″ tart pan with a removable bottom. Get my Basic Tart Dough recipe here.
You want to fully bake the tart shell as this is a no bake filling. Once cooled, remove the tart shell from the pan and place on a cooling rack or baking sheet to fill.
- Place the Ruby Cacao Wafers in a heatproof bowl and set aside.
- Combine the heavy cream and honey in a pot and bring to a simmer over medium heat.
- Pour the simmering cream and honey over the Ruby Cacao Wafers and allow to stand for 5 minutes. Then whisk together until smooth to make ganache.
- Pour the smooth and creamy ganache into the fully prepared and baked tart shell. Place in the refrigerator for at least 2 hours to set up. You will know the filling has set when it barely jiggles when you give it a wiggle.
- Once the filling has set, prepare the dark chocolate. Heat about 2″ of water in a double boiler. If you don’t have one, MacGyver yourself one with a heat-proof mixing bowl atop a large heavy pot. The bowl should easily sit on top of the pot with at least a few inches between the water and the bottom of the bowl.
With the water simmering, add the dark chocolate chips to the upper pot or bowl. The chocolate will begin to melt after a minute or two, gently stir with a heatproof spatula until the chocolate is completely smooth and melted. Remove from heat. - Use a whisk to wave the dark chocolate back and fourth over the chilled tart creating an artsy drizzle.
- While the dark chocolate is still tacky, sprinkle on bee pollen and sea salt flakes.
- Allow the dark chocolate to harden before cutting and serving. Store in the refrigerator.
Notes
Use my Basic Tart Dough recipe for the tart shell. I used a 9 1/2″ tart pan with a removable bottom but this recipe would also work with a 14″ x 4″ rectangular tart pan with a removable bottom.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: tart
Keywords: Basic Tart Dough, Chocolate Ganache Tart, Chocolate Tart, Ganache Tart, Ruby Cacao Ganache Tart, Ruby Chocolate Tart, tart