I wanted to serve something special for dessert on Memorial Day so I immediately went to one of my new favorite cookbooks for baking, “Joy the Baker”. I recently had the opportunity to meet Joy at a bloggers event our dear friends Diane Cu and Todd Porter hosted. Diane and Todd are the photographers who photographed all the beautiful pictures in my cookbook, Big Bowl of Love.
I instantly fell in love with Joy, her name fits her. She is fun, funny, open super friendly and loves, loves, loves what she does, bake! (She writes funny too). I love her book and her. I bake from her book often and I have tried almost everything including this delicious dark chocolate ganache tart with fresh berries and sweetened cream! The recipe is easy as are all the recipes in her book. Baking can be daunting, at least for me and Joy makes it a joy! Look at what I did!
FOR THE CRUST
1-1/2 cups all-purpose flour
1/2 cup powdered sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Scant 1/8 teaspoon ground ginger
1/2 cup (1 stick) unsalted butter, cold
1 large egg yolk, beaten
FOR THE GANACHE
8 ounces dark chocolate, finely chopped
1-1/4 cups heavy cream
1/4 cup (1/2 stick ) unsalted butter, at room temperature, cut in half
FOR THE TOPPING
1 cup heavy cream
3 tablespoons powdered sugar
1 cup fresh raspberries
1/2 cup fresh blackberries, cut in half
To make the tart crust:
Combine the flour, sugar, salt, cinnamon and ginger in a large bowl. Cut in the butter with your fingers until it is well incorporated. Once everything is incorporated, add the egg yolk and use a fork to bring the mixture together. The mixture will look shaggy and crumbly. Dump the entire mixture into a tart pan with a removable bottom. Using your fingers begin to press the crust into the bottom and the sides of the pan until you have covered the entire tart pan. You must put the crust in the freezer to chill for an hour, it will keep the tart crust from puffing up while baking. Make sure you don’t forget this step.
While the tart shell is chilling, you can start to make the ganache. Add the chocolate pieces to a medium bowl. Bring the cream to a very low simmer until almost bubbling. Pour half of the heated cream on top of the chocolate pieces and let it rest four about 1 minute. The chocolate will have started to melt. Use a whisk and start to incorporate the melted chocolate into the cream. You should start whisking the center working your way out to carefully mix in the cream and the melting chocolate. Slowly begin to add the remaining cream and whisk until smooth and glossy. Add the chunks of butter and use a spatula to stir until the butter is melted. The mixture should be dark and glossy. Set aside at room temperature while the tart crust bakes.
Place a rack in the upper third of the oven and preheat to 350 degrees.
Butter a piece of foil and place, the butter side down on top of the chilled tart shell. Bake for 20 minutes then remove the buttered foil and bake for another 15 minutes or until the tart shell has turned golden. Allow to cool completely before filling with ganache.
To make the topping: whisk together in a medium bowl the cream and sugar until soft peaks form,
Spread the chocolate ganache inside of the cooled tart shell. Top with fresh berries. Add a generous dollop of the whipped cream in the center.
Joy suggest that you should eat this tart the same day you make it but it will last, well wrapped and refrigerated for up to 3 days.
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