No-Bake Blonde Chocolate Ganache Tart

This No-Bake Blonde Chocolate Ganache Tart is rich and creamy, elegant, and easy to make. No baking required. A nice chocolate crust topped with some special Valrhona Blonde chocolate (read below for more info on this amazing chocolate) ganache. This tart will be perfect for holiday parties!

This post is sponsored by the French Ministry of Agriculture, but the content and opinions are my own.

French Ministry of Agriculture

This is my second time working with the French Ministry of Agriculture and participating brands. You may remember a few months ago I posted a recipe for Brie Butter Sauce Crepes. Wow they were good!

I decided that I needed to make something utterly French and divine with that Valrhona Blonde chocolate. I hadn’t heard of Blond Chocolate before, and I was really intrigued. This Orelys 35% Blonde Chocolate uses muscovado sugar. It’s this muscovado sugar that gives the unique natural color of light bronze.

Muscovado sugar is a type of brown sugar with a strong molasses content and flavor. Thus, the pretty toasty brown color. Valrhona Blond chocolate also has a nice creamy texture. The flavor is nice and caramel-y, not too sweet and not too bitter. Perfect with a pinch of salt in desserts.

The best example of French food and beverage

The French Ministry of Agriculture is showing the best example of French food and beverage brands available in the US, to reinforce American Foodies’ interest in French products. Come, celebrate fall with French gourmet food and wine, and create like a French chef!

Bring France to your fall gatherings and celebrate the leaves changing. Made in France Made with love.

The French Ministry of Agriculture provided me with some delicious goodies: These wines come from 2 distinct areas: Languedoc and Bordeaux. The cheese comes from the Basque region. The butter comes from Normandy. The chocolate cocoa beans are sourced all over the world, and the chocolate in made in French the Rhône Valley.

MAS DE DAUMAS GASSAC

The Mas de Daumas Gassac wines, produced in the Languedoc region, have reached the rare status of cult wine that is only given to a limited number of exceptional estates in the world. Cultivated without any chemical or pesticide, Mas de Daumas Gassac remains a virgin land farmed with total respect of Mother Nature to preserve its balance.

MAS DE DAUMAS GASSAC White is four noble grape varieties dominate: Viognier, Petit Manseng Chenin Blanc, and Chardonnay. Where to Buy: Independent retailers, Fine Wine stores, and wine savvy restaurants.

MOULIN de GASSAC GUILHEM rosé is a fun, approachable wine, made from Syrah & Carignan grapes. Where to Buy: Whole Foods, Independent retailers – Fine Wine stores and wine savvy restaurants.

LES VIGNOBLES ANDRÉ LURTON

Les Vignobles André Lurton, currently one of the largest wineries in the Bordeaux region, is a family-run company of passionate wine-growers and wine-makers who are dedicated to producing exceptional wines from prestigious Bordeaux appellations.

Château Bonnet Blanc 2015: Wine style: Fresh and Fruity. Quite rich and full-bodied.Where to buy: Every state throughout the US. Grape blend: Sauvignon blanc 55% & Sémillon 45%.

Château Bonnet Rouge 2012. This wine has a powerful bouquet with attractive hints of blackcurrant, as well as other fruits such as black cherry and blueberry. Where to buy: Every state throughout the US. Grape blend: Cabernet Sauvignon 50%  & Merlot 50 %.

Président® Unsalted Butter Quarters

Président is the #1 brand cheese and butter in France. Freshly crafted from cultured cream, this butter is made in the heart of Normandy. This butter has a wonderfully smooth texture, and a creamy rich flavor. Use it simply on baguettes, or cook and bake with it.

ISTARA P’TIT BASQUE

P’tit Basque is a 100% pure sheep’s milk cheese produced in France’s Basque region in the Pyrenees Mountains. P’tit Basque has a smooth, sweet flavor, and a nutty finish. I love it tossed in my salads, as well as an appetizer with crackers. Pair it with reds or whites. Where to buy: Zabar’s, Whole Foods Market, Wegmans, Costco, etc.

VALRHONA

Valrhona is a French bean to bar Chocolate maker that has remained a chef driven company.

Dulcey 32%, baking bar. During a pastry demonstration, Valrhona Corporate Pastry Chef Frédéric Bau accidentally left white chocolate in a bain-marie for too long. After realizing what happened, he noticed that the color had turned blond. What does it taste like? Dulcey is a 4th color of chocolate (after the White, Milk and Dark). Where to buy: on Valrhona online boutique.

Orelys 35% baking bag. Five years after creating DULCEY 32%, Valrhona once again distinguishes itself in the Blond category by using its chocolate expertise with a new star ingredient: dark muscovado sugar. Where to buy: on Valrhona online boutique.

No-Bake Blonde Chocolate Ganache Tart

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No-Bake Blonde Chocolate Ganache Tart

This No-Bake Blonde Chocolate Ganache Tart is rich and creamy, elegant, and easy to make. No baking required. A nice chocolate crust topped with some special Valrhona Blonde chocolate ganache. This tart will be perfect for holiday parties!

Course Dessert

Cuisine French

Prep Time 15 minutes

Cook Time 2 hours

Total Time 2 hours 15 minutes

Servings 12 servings

Ingredients

Crust:

• 1 package 9 ounces Nabisco Famous chocolate wafers
• ½ cup Président® Unsalted Butter melted

Filling:

• 8 ounces Valrhona Orelys 35% Blonde chocolate chopped
• 4 ounces Valrhona Dulcey 32% Blonde chocolate chopped
• pinch salt
• ¾ cup heavy cream
• 2 tablespoons Président® Unsalted Butter
• 1 ounce Valrhona Dulcey 32% Blonde chocolate chopped
• raspberries for garnish if desired

Instructions

1. Break wafers into smaller pieces, and place in a food processor; pulse until fine crumbs. Add butter to cookie crumbs, and process until well blended. Press the cookie mixture into the bottom and up the sides of a removable-bottom tart pan. Freeze crust while preparing filling.
2. Place the 8 ounces chopped 35% Blonde chocolate, 4 ounces chopped 32% Blonde chocolate, and salt in a medium bowl. In a small saucepan, heat the cream and the butter until the butter is melted and the cream is steaming (scalded). Pour the cream mixture over the chocolate, and whisk until smooth.
3. Pour chocolate ganache mixture over crust, and refrigerate 2 hours or overnight.
4. Melt 1 ounce 32% blonde chocolate in a microwaveable bowl in 30-second increments, stirring after each time, until melted, and drizzle over tart. Garnish with raspberries.