We love summer, but sometimes the heat makes us want to stay out of our kitchens. When a dessert craving strikes but it’s way too hot to think about pie, we turn to no-bake options. This banana tiramisu combines the flavors of two beloved desserts: banana cream pie and tiramisu.
Grab a bunch of ripe bananas, brew a little espresso, layer and chill. It’s the perfect dessert a summer dinner party, but you might just love it so much you’ll want to make it all year round.
Banana cream tiramisu recipe
1 cup heavy cream
¼ cup powdered sugar
1 tsp vanilla extract
8 oz mascarpone cheese, softened at room temperature
8 oz chilled coffee or espresso
4 medium bananas, thinly sliced
1 box vanilla wafer cookies
Cinnamon, for serving
Place the softened mascarpone in a large bowl. In a separate large bowl (or bowl of a stand mixer), combine the heavycream,sugar, and vanilla. Beat on medium-high 2 to 4 minutes, or until stiff peaks form. Transfer half the whipped cream to the bowl of softened mascarpone and mix to loosen and combine. Transfer the remaining whipped cream to the bowl and gently fold until just combined.
Line the bottom of an 8 by 8-inch square baking dish with an even layer of vanilla wafter cookies; leave as little empty space as possible (some overlapping cookies are okay). Evenly top the cookies with half the iced coffee or espresso, then top with an even layer of sliced bananas.
Gently dollop half the whipped mascarpone cream on top of the bananas and spread in an even layer. Repeat with another layer of wafer cookies and the remaining coffee, bananas, and whipped mascarpone. Cover with plastic wrap and refrigerate at least 3 hours, or up to overnight. Just before serving, dust the top of the finished tiramisu with cinnamon (and espresso powder, if desired). Enjoy!
Still have a sweet tooth? Find some of our other favorite dessert recipes here.
Make vegan ice cream at home without an ice cream maker. This no-churn dairy-free ice cream gets its creamy texture from one of our favorite ingredients: tahini.
Soom was founded by three sisters with the mission to share the childhood flavors that they loved with the world. As they grew up, they realized the tahini available in American grocery stores paled in comparison to the selection abroad. They decided to take matters into their own hands, and Soom was born. Today, Soom supplies all of the tahini for Blue Apron meal kids.
Tahini is made from ground sesame seeds. Sesame seeds are filled with protein and have a naturally rich flavor. A tablespoon of Soom tahini has 6 grams of protein, all from plants.
Creamy, luscious sesame seed tahini makes a perfect base for vegan ice cream. This recipe combines tahini with coconut milk for body and swirls of sweet date syrup. It tastes a bit like traditional butter pecan ice cream, but it’s 100% vegan. Top off your bowl with pecans or chocolate chips (or both!) for an added crunch.
No-churn vegan ice cream with tahini and date syrup
2 14 oz. cans coconut cream (if you can’t find it, you can sub full-fat coconut milk for a less creamy result)
Chopped toasted pecans and/or chocolate chips for serving, optional
In a medium saucepan, combine the coconut cream, sugar, tahini, 2 tablespoons of the silan date syrup, tapioca flour, vanilla, and salt. Whisk to combine. Bring mixture to a gentle boil, whisking frequently as the mixture comes together. Once boiling, reduce heat slightly and cook for an additional 1-2 minutes, until it thickens slightly. Remove from heat and let cool completely.
Line a loaf pan with parchment paper, and pour in the cooled ice cream mixture. Press a piece of plastic wrap directly on the surface. Freeze for 3-4 hours, or until the ice cream is semi-frozen, enough to still be able to stir it around to swirl in the remaining silan date syrup. Remove from the freezer and drizzle the remaining 2 tablespoons silan date syrup over the ice cream. Using a knife, swirl the silan date syrup into the ice cream.
Press the piece of plastic wrap directly on the surface and let freeze for an additional 4-6 hours, or overnight. Once ready to eat, remove from the freezer 30 minutes or so before you want to consume, so that it’s easier to scoop. Garnish with chopped pecans and chocolate chips, if desired. Serve.
This guide to almonds was contributed by Nikki Miller-Ka. Nikki is a culinary expert and social media influencer based in North Carolina. A former associate editor at Food And Wine, her favorite things to cook are tacos and biscuits.
Depending on how they’re prepared, almonds can be slightly sweet, rich and toasty, or mild and buttery. This versatile ingredient can be the golden brown star of a dish, or it can subtly enhance a recipe as a garnish. Almonds have a high oil content, giving them a long shelf life when handled and stored properly. Whole, sliced, diced, slivered, ground, chopped, or blanched—almonds add flavor and texture to just about any savory or sweet recipe.
All almonds taste nuttier and richer when they’re roasted. Roasting almonds brings their natural oils to the surface, and also crisps up the bronze, papery skins. Roasting nuts deepens their flavor, rendering them richer, nuttier, and more complex. It also gives them a crispier texture that shines in many recipes. There are two ways to roast almonds: in the oven or in a frying pan. Read on for instructions for both methods.
How to roast almonds
Preheat the oven to 350ºF. Line a baking sheet with parchment paper or aluminum foil.
Place almonds in a single layer on the sheet. To enhance browning, it’s optional to use a neutral oil and drizzle a small amount (1-2 teaspoons total) over the nuts and toss to coat evenly. Roast whole almonds in the preheated oven for 10-12 minutes, sliced almonds for 5-7 minutes, and slivered almonds for 6-8 minutes. Place in the oven and check every 5 minutes.
Stir and shake the pan so that the nuts are redistributed to roast evenly. When the nuts are browned and smell nutty, remove them from the oven and immediately transfer to a work surface or an unheated baking sheet to cool. The nuts will continue to cook and potentially burn if not removed to a cool surface.
To toast a small number of almonds, use a frying pan. Place the nuts in a single layer in a small dry skillet. Cook over medium heat, stirring often, for 3 to 5 minutes until they start to smell nutty and they look golden. Pay attention to the pan closely as pan-roasted almonds burn easily on the spots in contact with the pan.
Try this romesco sauce recipe using roasted whole almonds. Store it in a jar in the refrigerator for up to one week.
What are blanched almonds?
Blanched almonds are almonds with the skin removed. Blanching refers to briefly submerging the almonds in boiling water to loosen and remove the skins. Without skins, almonds have a shorter shelf-life but can still be roasted or processed to make almond meal, milk, or flour.
How to blanch almonds
There are two common methods for blanching almonds: an overnight soak or a 5-minute boil. Be sure to dry the almonds thoroughly after blanching in a single layer on paper towels or on dish towels. Store in an airtight container, in a cool, dark place.
Overnight Soaking Method
Place almonds in a bowl. Fill it with cold water just until they are fully submerged. Cover the bowl with plastic wrap, a paper towel, or a loose-fitting lid, and let it sit under refrigeration overnight. Drain the water from the bowl. Gently squeeze the almonds to loosen their skins—they should slip off easily. Compost the discarded skins.
Fill a small saucepan with 2 cups of water and bring it to a boil. Once it boils, add the almonds to the saucepan. Turn off the heat, cover the pan and let them rest for 2 minutes. Drain the water from the pan into a colander as soon as the skins become wrinkled. Rinse the almonds under cold water and gently squeeze the almonds to loosen their skins immediately. Start peeling the skins while the almonds are still warm—as they cool down it will become more difficult to remove the skins.
1 pound strawberries, hulled and cut into ¼-inch-thick slices
3 tablespoons granulated sugar
1 tablespoon cornstarch
Finely grated zest of 1 lemon
⅛ teaspoon kosher salt
Pinch of freshly ground black pepper
1 large egg
1 tablespoon water
2 teaspoons turbinado sugar
Roll out the crust. Remove the dough from the refrigerator and let stand for 15 minutes to soften slightly. Line a sheet pan with parchment paper. Generously dust a clean dry work surface and rolling pin with flour. Unwrap the dough and place it on the work surface. Use the rolling pin to evenly roll the dough from the center to the edgers into a 12-inch circle. Carefully wrap the dough around the rolling pin and transfer to the sheet pan. Transfer to the refrigerator to chill for 10to 15 minutes. While the rust is chilling, preheat the oven to 425ºF.
Make the filling. In a large bowl, combine the strawberries, granulated sugar, cornstarch, lemon zest, salt, and pepper. Toss to thoroughly coat the berries.
Form the crostata. Remove the crust from the refrigerator. Drain the filling through a fine-mesh strainer; discard the juices. Mount the filling slightly in the center of the crust, leaving a 1 ½ to 2-inch border. Working your way around the edge, fold the crust up and slightly over the filling, gently pleating as you go.
Bake the crostata. In a small bowl, whisk together the egg and water until smooth. Use a pastry brush to lightly brush the crust with the egg wash. Sprinkle the turbinado sugar all over the crust. Bake for 25 to 30 minutes, until the crust is golden brown and cooked through, let cool on the pan for 15 to 20 minutes before serving.
The platonic ideal of a peach, enhanced by nostalgia, comes enormous, round, and bursting with juice that tastes of summer sunshine. But while all types of peaches are good peaches, that image leaves out the many other equally delightful forms the fuzzy fruit takes on: crisp enough to add that cherished sweetness to a salad or palm-sized and perfect for snacking.
When Are Peaches in Season?
What the stereotype gets right, though, is the timing: peaches are a quintessential summer fruit, coming into season starting in May and peaking around the country in June, July, and August, before tapering out through the fall and ending in October.
How Can You Tell a Peach is Ripe?
The color of a peach is a great indicator of its ripeness, but not in the way most people think: though the attractive red blushing looks nice, it only indicates if your peach got a mild sunburn or not. The real key to finding a ripe peach is looking around the stem and making sure no green tinge remains. While you check that area, look for the first hints of wrinkles on the skin near the stem—that indicates it is perfectly ripe.
Pick up the peach gently to check the texture. It should have a little give—or a lot, if you want that dripping-down-the-chin level of ripeness. Finally, use the best tool for the job: sniff your peach. It should smell just like that wonderful syrupy flavor you hope to find inside.
How to Remove a Peach Pit
The best way to remove a peach pit is to eat around the pit until none of the flesh remains. But that works less well if you plan to cut or slice it for salads, sauces, or sweet desserts. In those cases, the secret to cutting a peach comes in cutting it around its equator. Slice through the flesh to the pit all the way around the middle, then hold the top half with the stem in one hand and the bottom half in the other and twist them in opposite directions. Then repeat the process with the half in which the pit remains. The pit will pull out easily from the quartered peach—and you’ll be ready to start dicing or chopping.
As the name implies, freestone peaches are less attached to their pits, which makes them useful in sliced preparations, like Fontina and Peach Grilled Cheese. They also tend to be larger than clingstone varieties, and less juicy, which makes them terrific for baking.
Clingstone peaches are smaller, juicier, and more difficult to get the pit out of, so rarely end up looking as nice once you do. But plenty of great peach dishes end up cooking the peach anyway, like in Seared Chicken in Coconut-Peach Broth, so nobody can even tell—and the added sweetness of these peaches makes it worth the grapple-factor.
Melting flesh peaches ripen quickly into super-soft, buttery smooth fruit that, as the trope goes, need to be eaten over the sink. Messy and delightful, they tend to work best eaten out of hand or used in a sauce that doesn’t depend on the peach for texture, like Chicken and Honey-Glazed Peach.
Non-melting peaches retain their structure as they ripen, gradually becoming less firm but holding their shape. All non-melting peaches are clingstone peaches, though all clingstone peaches are not non-melting. Use a non-melting peach for the types of dishes where the peach shape draws the eye, like Peach and Arugula Salad to go with Seared Trout.
Types of peaches
These hybridized descendants of a very old type of peach look just like their namesakes, only with a small pit in place of the hole. The petite size and lack of acid—which makes them seem sweeter—make these a great snacking peach. This is one of our favorite types of peaches.
Most people think of nectarines as a whole different fruit, but nectarines are simply a type of peach with a genetic mutation that keeps them fuzz-free. That makes them nice for eating directly and allows bakers to leave the skin on, and they can stand in for a peach in any recipe.
A large creamy white and red-skinned peach with white flesh, this clingstone’s big flavor is worth the mess it takes to pry it from the pit, especially showcased in a dish like Seared Chicken with Ginger-Peach Sauce.
This semi-freestone peach with smooth skin is on the small side and is also one of the less sweet options. It has a little tartness to it, which can work well in savory preparations, like a Peach and Snap Pea Grain Bowl.
This medium-sized yellow clingstone peach boasts great flavor lurking below its red-blushed skin. It’s a clinger, but once it’s in your Peach Pan Sauce for Pork Chops, nobody will notice if it got a bit mangled as you pulled the pit.
A bright yellow-fleshed peach with medium firmness and a strong blush to the skin, this looks and tastes the part of the classic peach and holds up well as wedges, like in a Peach Caprese Salad.
Super sweet, compact, and freestone, this baseball-sized peach ripens to a rich yellow and tends to be low in acid and high in juice – great for eating whole with plenty of napkins or as the base of a grilled peach cobbler.
A no-bake cheesecake is perfect for warm days when you just can’t imagine turning on your oven. Just chill this peachy dessert for 2-3 and you’ll have the perfect sweet treat for summer. Our version tops a sweat creamy base with a peach and white wine compote. Peaches bring in summery seasonality, and white wine adds just the right amount of complexity. Try this no-fuss recipe for any casual summer get together.
Peach Compote Ingredients
8 oz peeled, pitted and thinly sliced peaches (fresh or thawed frozen)
¼ cup granulated sugar
¼ cup white wine (such as riesling or moscato)
2 8-oz packages cream cheese
¼ cup sour cream
1 Tbsp lemon juice
1 ½ tsps vanilla extract
¾ cup powdered sugar
1 cup heavy cream
1 9 to 10-inch store bought graham cracker pie crust
Make the peach compote:
In a small pot, combine the sliced peaches, sugar, wine,and a pinch of salt. Heat to boiling on high. Once boiling, reduce the heat to medium and cook, stirring frequently so the peaches don’t stick to the bottom, 10 to 15 minutes, or until most of the liquid has cooked off and the peaches are tender enough to mash. Transfer to a bowl. Using a potato masher, mash until mostly smooth or to your desired consistency.* Cover the bowl and put in the freezer to cool, about 15 minutes.
Make the cheesecake filling:
In a large bowl, combine the cream cheese, sour cream, lemon juice, and vanilla. Beat on medium speed, 2 to 3 minutes, or until thoroughly combined and a thick paste has formed. Gradually add the powdered sugar and continue to beat, 2 to 4 minutes, or until fully incorporated, scraping down the sides of the bowl as needed. Add the heavy cream. Continue to beat, 2 to 4 minutes, or until stiff peaks form.
Assemble the no-bake cheesecake & serve your dish:
Transfer the filling to the graham cracker crust. Use a spatula to spread into an even layer (you may have extra depending on the size of your pie crust). Top with the cooled peach compote and spread into an even layer. Cover with plastic wrap and refrigerate for at least 2 to 3 hours. You can also make it a day ahead and chill overnight. Cut into slices and enjoy!
*Chef Tip: If you want the compote to be completely smooth, use a food processor or blender to achieve your desired consistency.
The arrival of spring means blooming flowers, chirping birds, and, of course, holidays. No matter the season, holidays require a little menu planning. For a sweet spring celebration, consider a classic: coconut macaroons. These treats are passover-friendly, and with just five-ingredients, they couldn’t be easier.
Flour-free desserts are the norm at passover. If you don’t observe the holiday, you’ll find that light and sweet macaroons are perfect for any spring feast. These coconuts treats would be perfectly at home as part of an Easter spread, too.
To make these simple cookies just combine shredded, sweetened coconut with sweetened condensed milk and vanilla extract. Whip egg whites until they’re light and fluffy, fold together with the coconut, bake, and enjoy!
In a large bowl, combine the shredded coconut, condensed milk and vanilla.
In a separate bowl, using a whisk or electric mixer, whip the egg whites and salt in until the egg whites are white and firm or “firm peaks.” Then, carefully fold the whipped egg whites into the coconut-milk-vanilla mixture.
Using a spoon or a scoop, make 1½ -inch diameter cookies and place on a sheet pan, lined with parchment paper or wax paper, if you have it.
Bake for 23 to 27 minutes, or until cooked through and golden brown.
Remove from the oven and let cool on the sheet pan for 2 minutes. Transfer to a wire rack to cool completely…or eat warm. Enjoy!
Makes 12 -14
For another Passover-friendly five-ingredient dessert, try this coffee granita!
Uneven baking can cause all sorts of terrible problems. It can make your cakes rise unevenly, burn half or your cookies, or dry out your roasted chickens. If you’re not sure why some things that come out of your oven seem a little off, try these tips to prevent uneven baking.
Use the center oven rack to encourage even air flow
There’s a reason most Blue Apron recipes begin with “Place an oven rack in the center of the oven, then preheat to 450°F.” Whether your oven heats from the bottom or top, the middle rack will make sure the heat is evenly distributed throughout the baking process. If you’re baking more than one item at a time (say two sheet of cookies) be sure to rotate their placement halfway through. Which brings us to our next point…
Rotate items halfway through baking
Even if you have just one pan in the oven, rotating it will make sure the heat isn’t hitting one particular area harder than another. Ovens can have hot spots, which can be a big contributor to uneven baking and browning if the pan isn’t rotated.
Check your oven for hot spots
A good way to check for hot spots is to take 4-6 pieces of bread and lay them flat on an oven rack in a preheated oven. If they all brown at the same cadence, your oven is free of hot spots. If one piece of bread burns to a crisp before the others look toasted, you’ve found your hot spot.
Make sure your oven is the right temperature
An internal oven thermometer is a cook’s best friend. Digital oven thermometers (the one that comes on the oven and also functions as a clock) can wear over time, so it’s great to keep an analog thermometer inside of your oven to cross check.
Keep the oven door closed
It may be tempting to peek in at your rising cake or cookies, but even the slightest opening of the door can vastly reduce the oven temperature. If an oven fluctuates in temperature while an item is baking, you’re more likely to experience browning on the outside while the inside is undercooked. Similarly, make sure your oven is fully preheated before putting your delicious batter inside.
Now that you’ve mastered the basics of even making,
Let’s chat about fat. Whether you’re making a stir-fry or a birthday cake, fat plays an essential role in the flavor and texture of your dish. You can’t skip the fat, but in most cases, you can substitute. If you’re halfway through cooking before you realize that your olive oil container is empty, don’t panic. Here’s everything you need to know to substitute butter for oil in baking or cooking.
In all cases, butter and oil should be substituted with a 1:1 ratio. Melting the butter before measuring can help you get an accurate measurement. There are a few factors you need to consider when substituting butter for oil.
Substitute butter for oil in cooking
Before substituting butter for oil, consider your cooking method. Butter has a lower heat tolerance than most oils. Butter contains milk solids in addition to fat, and those solids can burn at a high temperature. If you’re planning to pan-sear or use another high-heat technique, try clarifying your butter before cooking. This process removes milk solids to create clarified butter, also known as ghee, which won’t burn as easily.
In addition to fat, butter has some water content. In sautéing, this will generate steam. The presence of water leads to a softer texture, which may be desirable in some instances, but less so in others. No one likes a soggy stir fry.
Luckily, there’s an easy solution. To sauté vegetables in butter, just let the water cook away before adding the vegetables. Melt the butter in a pan over medium heat, and allow it to bubble and steam for about a minute before adding your vegetables. Watch carefully to make sure the butter isn’t browning.
Butter substitute for baking
When it comes to baking, substituting butter for oil is simple. Most cake mixes call for oil, but butter will bring in amazing flavor. To substitute butter for oil in baking just melt the butter, measure it, let it cool, and add it as you would the oil. Compared to oil, butter will create a cake with a firmer, cakeier texture.
Can You Use Butter Instead of Vegetable Oil?
This is the fun part. You’re allowed to choose the fat in your recipe based solely on flavor. The milk solids in butter create a flavor that’s hard to beat. It brings a little extra deliciousness to almost any recipe. If you don’t eat dairy, or you’re just looking for a different flavor, you can also substitute oil for butter in most recipes, but it’s important to keep flavor in mind.
Olive oil and canola oil are the most popular oils in American kitchens, but there’s a wide variety to consider for cooking and baking. Think beyond canola oil, which can have a slightly bitter flavor. Avocado, sesame, and grapeseed oil are all good options for baking. Olive oil can make rich delicious cakes, but it has a strong flavor. That can be a good thing, but if you’re choosing olive oil be sure that you want to feature that flavor in your cake.
This Valentine’s Day, make your sweetie something sweet. Our twist on homemade Oreos has all the chocolatey flavor of the original, but with an extra cute heart-shaped design perfect for Valentine’s Day.
You start, of course, with the cookie dough. Tons of cocoa powder make this dough something special. Your Valentine won’t have any idea if you sneak a delicious bite while you’re baking.
After some time in the fridge, the dough rolls out into an easy slab.
Get out the heart-shaped cutters! Each cookie will include two whole hearts.
While the cookies bake, whip up some icing.
Dye it pink (whatever shade you like!).
Then, it’s a labor of love to spread icing between each pair of cookies. No one said cookie-making would be easy, but when you end up with a pile of these, it’s totally worth it.
Keep reading for the recipe!
Homemade Oreo ingredients
For the cookies: 2 cups all-purpose flour 3/4 cup Dutch process cocoa powder 1 cup sugar 1 teaspoon baking powder 1 egg 1 cup unsalted butter, softened 1 teaspoon vanilla extract
For the filling: 1/2 cup unsalted butter, softened 2 1/2 cups powdered sugar 2 teaspoons whole milk 1 teaspoon vanilla extract Red Food Coloring
How to make homemade Oreos
To make the cookies: In a small bowl, combine the flour, baking powder, cocoa and 1 teaspoon salt. Set aside.
In the bowl of a stand mixer if you have it, combine the butter and sugar. Beat on medium until light and fluffy. Add the egg and vanilla extract; beat until well combined. (If you don’t have a mixer, you can use your arm!)
Whisk in the flour mixture just until the dry ingredients are incorporated.
Divide the dough in half and shape into 2 discs. Wrap tightly in plastic wrap and refrigerate for 1 hour.
When the dough is chilled, preheat the oven to 350°F. Working one disc at a time, roll each chilled dough disc to a 1/4-inch-thickness, cut into desired shapes using cookie cutters. Place the cut out shapes on a parchment-lined sheet pan, spacing them about 1 1/2 inches apart. Re-roll any remaining dough and continue cutting shapes until all of the dough is used.
Bake the cookies 10 to 12 minutes, or until the cookies are set.
To make the filling: While the cookies cool, in a large bowl, gradually beat the powdered sugar and milk into the butter until smooth. Beat in the vanilla extract and red food coloring.
To assemble the cookies: Transfer the filling to a plastic sandwich bag and cut off a small corner (or use a pastry bag). Pipe the filling into the center of half the cookies and top with the remaining cookies to form the sandwiches.
How long do homemade Oreos last?
Keep your finished cookies sealed in an airtight container
Can you freeze homemade Oreos?
Yes! Place any leftover cookies in an airtight container and store in the freezer for up to a month. You can let them thaw or eat them straight out of the freezer.
To give these delicious cookies their distinct crinkled appearance, you’ll roll the dough (made with chocolate chips, orange zest, and crunchy walnuts) into balls, then coat them in powdered sugar before baking, allowing cracks to form as they spread out and rise in the oven.
These irresistible brownies get a rich, sweet lift from the ultimate classic combination of smooth peanut butter spread and fruity jam. We used sour cherry, but try using your favorite jam to make this recipe your own.
We love a simple chocolate cake, but some occasions call for something more special. This gorgeous salted chocolate tart strikes the perfect balance between elegant and unfussy. It’s the perfect dessert for holiday, but once you make it, don’t be surprised if you find yourself craving it on an average weeknight.
This recipe is all about pure chocolate flavor, so be sure to start with the good stuff! Any brand will work. If you start with a delicious dark chocolate (we recommend at least 70% cacao), then the final result will be outstanding. Don’t skip the sea salt garnish! The salty flakes enhance the flavor and help to cut through the rich ganache.
Salted Chocolate Tart Recipe
Active Cook Time: 15-25 minutes
Inactive Cook Time: 1 hour 30 minutes
Makes: 12 Servings
10 Ounces Shortbread Cookies
1 Tablespoon Granulated Sugar
6 Tablespoons Unsalted Butter, melted
12.6 Ounces Dark Chocolate, chopped (7 bars)
1 ¼ Cups Heavy Cream
½ Teaspoon Vanilla Extract
½ Teaspoon Sea Salt
Make the crust: Place the shortbread cookies in a food processor. Pulse until the cookies are finely ground. Add the sugar and butter. Pulse until the mixture is moistened and the consistency of wet sand. Press the mixture evenly onto the bottom and up the sides of a 9-inch tart pan. Transfer to the refrigerator and chill until the crust has set, at least 30 minutes.
Make the ganache: Place the chocolate in a large, heatproof bowl. In a small saucepan, heat the cream to boiling on medium-high. Once boiling, remove from heat and pour over the chocolate. Let stand for 2 minutes. Using a spatula, stir until thoroughly combined. Stir in the vanillaextract.
Assemble & serve the tart: Pour the ganache into the chilled crust. Transfer to the refrigerator and chill until the ganache has set, about 1 hour. Garnish with the sea salt. Enjoy!