Sunday, March 3, 2013

Let's Tart at the Very Beginning: Chocolate Ganache Tart

Hopefully all you Sound of Music fans appreciated this post title.    I knew there had to be a good tart pun out there somewhere!    Looking through my photos, I realized that I never posted this recipe.  
I bought a tart pan last year with a Sur la Table gift card.    And then time passed.
I made no tarts.  
So I thought I would contribute something that wasn't pumpkin or pecan to our Friendsgiving dinner.   Yes.  Way back in November.   Right before Thanksgiving.    The same Thanksgiving where I made Caramel Pecan French Toast rather than a turkey.    For those following along at home, my corporate turkey is still in my freezer.   Maybe it will be an Easter turkey?
I think my first tart was a success.    Of course after I made it I realized that I wasn't sure exactly how to pop it out even though it has a removable bottom.   Thankfully someone on was able to explain it.   It was really easy.   The tart crust itself is designed not to stick.
What You Need
1 stick (8 tablespoons) of butter, melted
3 tablespoons sugar
1/4 teaspoon salt
1 1/4 cups AP flour
Ganache Filling
8 oz bittersweet chocolate, finely chopped (I used Ghiradelli chips)
4 oz semisweet chocolate, finely chopped (more chocolate chips)
4 tablespoons butter cut into small pieces
1 cup heavy cream
3 tablespoons sugar
1/4 teaspoon salt
There are lot of things you could top a rich tart with:
Nothing - it's awesome on its own
Whipped cream
Fresh Fruit
Cherry Vodka Sauce
Cherry Vodka Sauce
2 10oz bags of frozen cherries
1/2 cup vodka
6 tablespoons sugar
small splash of vanilla
What You Do
To make the crust
Heat oven to 350.    Put the rack in the middle.
Combine butter, sugar and salt in a large bowl and stir.   Add flour and stir until just combined - soft dough.    Sprinkle the dough over the bottom of a 9 inch tart pan with a removable bottom.   Evenly press the dough into the bottom and up the sides of the tart pan (flour your fingers so it doesn't all stick to you).   
Cover the tart shell with plastic wrap and let it chill in the fridge for 30 minutes.    Once chilled, prick it all over with a fork and bake until golden brown, about 20-25 minutes.    When the crust is done let it cool on a wire rack.   
Ganache it up
Place chocolate and butter in a medium bowl.  Combine cream, sugar and salt in a small saucepan over medium eat and stir until sugar dissolves and the liquid is just simmering.
Pour the cream over the chocolate and let it sit until melted.   Watching chocolate melt is kind of like watching water boil.   Distract yourself for a few minutes.    Stir until smooth.  Pour ganache into the tart shell and transfer to the fridge.   Chill until set (2 hours).
Rock the Vodka Sauce
Place cherries, vodka, sugar and vanilla in a small saucepan at medium-high heat.   Bring to a boil then reduce to a simmer.  Stir occasionally until the cherries start to break down and the syrup has thickened.   This will take about 50 minutes.   Let the sauce cool and serve with the tart.
The vodka sauce is also delicious by the spoonful or on anything else you might enjoy. 
Recipe Source:  Chow

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