On my continued (although likely to fail) quest to bake all of the things in the Joy the Baker Cookbook, I prepared this tart to contribute to a ladies night of great chats and lots of sparkling wine.
Tarts are great because even though they look really fancy, they are actually incredibly easy (mind you slightly time consuming) to prepare and the ganache for this tart was extremely easy to make.
Recipe: Slightly adapted From Joy the Baker Cookbook
For the crust:
1 1/2 cup all-purpose flour
1/2 cup powdered sugar
1/2 tsp salt
1/2 tsp cinnamon
scant 1/4 tsp ground ginger
1/2 cup cold butter
1 large egg yolk, beaten
For the ganache:
8 ounces dark chocolate finely chopped
1 1/4 cups heavy cream
1/4 cup unsalted butter, at room temperature, cut in half
For the topping:
1 cup heavy cream
3 tbsp powdered sugar
1 1/2 cups (or to taste) fresh berries - Joy calls for raspberries and blackberries, I used strawberries, raspberries and blueberries
1) To make the crust, in a large bowl combine flour, sugar, salt and spices. Cut in butter with fingers until well incorporated. Add the egg yolk and bring the mixture together with a fork. The mixture should be shaggy and crumbly. Dump the mixture into a 9 inch tart pan and use your fingers to press the dough into the edges of the pan. Place the crust in the freezer to chill for at least an hour.
2) For the ganache, add the chocolate pieces to a medium bowl. In a small saucepan over medium heat bring the cream to a very low simmer. Pour half of the heated cream onto the chocolate and allow to sit for a minute. Use a whisk to incorporate the melted chocolate into the cream, start in the centre and work your way out. Slowly add the remaining cream and whisk until smooth and glossy. Add the butter chunks and use a spatula to stir until the butter is melted. Set aside at room temperature while you bake the crust.
3) Preheat the oven to 350 degrees F. Butter a piece of aluminum foil and place buttered side down on the chilled crust. Bake for 20 minutes, then remove the foil. Continue baking for 15 minutes or until the tart shell is golden brown. Allow to cool before filling with the ganache.
4) For the topping, in a medium bowl whisk together the cream and sugar until soft peaks form. Spread the ganache into the cooled tart shell, top with the berries of your choice, and generously dollop with the whipped cream. Serve immediately.