This week I am so excited to share with you all a collaboration I have done with another local Phoenix food blogger, Jillian from Simple, Sassy and Scrumptious. We came together to highlight a favorite recipe from each other of our collections that are simple to prepare, but definitely have the WOW factor. What better time to release this collaboration than for Valentine’s Day. This Valentine’s menu, a collaboration with Simple Sassy and Scrumptious will certainly impress your loved one!
In less than 30 minutes, both recipes are ready. Yes, you heard me right 30 minutes! Let’s start with Jillian sinful Dark Chocolate Ganache Tart.
Jillian’s contribution to this post is simply amazing, sinful and divine. Jillian use of sea salt and caramel adds that indulgent flavor combination to the tart. Chilled chocolate ganache is drizzled with caramel and flaked sea salt. The ultimate salty sweet combination!
My contribution is an amazing, flavorful Prawns Cocktails with Kiwi. The flavors of this cocktail are so crisp and refreshing. The kiwi included in this salad lends a sweetness against the spice of the tabasco. Plus, hello there is Gin in this wonderful concoction!
Jillian and I had so much fun talking, cooking and eating, a great way to spend the afternoon with a friend. We both know you will fall in LOVE with both of these recipes!
We are confident that you will enjoy both recipes.
Happy Valentine’s Day.
For more delicious recipes from Simple, Sassy and Scrumptious click here.
Dark Chocolate Ganache Tart
- 27 mins total
- 20 mins prep
- 7 mins cook
- serves 7
1 1/2 cups Oreo cookie crumbs
6 tablespoons unsalted butter
1/4 cup sugar
12 oz dark chocolate chips
1 cup heavy cream
maldon sea salt
Preheat oven to 350F.
Place Oreo cookies in a food processor and process until nice and crumbly.
In a medium mixing bowl combine the Oreo cookie crumbs, melted butter and sugar, stir to combine.
Press firmly into the bottom and sides of a 9" or 11” tart pan. Bake for 7-8mins. Cool completely in pan.
Place dark chocolate chips and butter into a large bowl.
In a small saucepan, bring cream just barely to a simmer. Pour over chopped chocolate and cover bowl immediately with plastic wrap. Let stand 5 minutes. Stir with a spatula until combined and smooth.
Pour into cooled tart shell and allow to set - overnight at room temperature or 1-2 hours in the fridge. You can also place in the freezer for 5 to 10 minutes.
Sprinkle with sea salt and drizzle with caramel topping. Serve at room temperature.
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