Vivatta

Ingredients

For the Crust:
- 1½ cups Ginger Cookies (crumbled)
- ½ cup Unsalted Butter (softened, at room temperature)
For the Filling:
- 1 cup Heavy Cream (Amul pink packet)
- ¼ cup Unsalted Butter (softened, at room temperature)
- 340 gms Dark Chocolate (chopped)
- Small pinch of Salt

Prepare the Crust:
- In a food processor, blend the crumbled ginger cookies until the texture resembles wet sand. Add softened butter and mix well.
- Press the mixture evenly into a 9-inch non-stick tart pan with a removable bottom. Set aside.
Prepare the Ganache Filling:
- Chop the dark chocolate and place it in a large bowl. Add a pinch of salt and set aside.
- In a small saucepan, combine heavy cream and butter. Heat on medium until the butter melts and the mixture comes to a simmer.
- Pour the hot cream-butter mixture over the chopped chocolate and let it sit for 2-3 minutes.
- Whisk until smooth and creamy to form a ganache.
Assemble and Chill:
- Pour the ganache into the prepared crust and smooth the surface.
- Refrigerate for 5-6 hours, or until fully set.
Serve:
- Dust the tart with cocoa powder before serving. Optionally, garnish with fresh fruits of your choice for added flavor and presentation.