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Chocolate Ganache & Dark Cherry Tart

Last of the Thanksgiving dessert recipes...

Chocolate/Cherry Tart

First, bake the crust:

1-1/4 cup flour
2 Tablespoons brown sugar
1/8 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon ground cardamom (or, seeds from 2 pods, crushed)
7 Tablespoons unsalted butter
1 egg lightly beaten with 1-1/2 Tablespoon water

Preheat oven to 400 degrees Fahrenheit. Mix the dry ingredients. Cut in the butter (with a pastry blender or two knives or your fingers) till it resembles fresh bread crumbs. Add the egg-water mixture and stir till it forms a dough. Roll into a ball. Refrigerate 15-30 minutes (warning: it needs to rest, but the longer you refrigerate then the harder it will be to form). Flatten out into a 9" to 10" pie plate or springform pan to about 1/8 to 1/4 inch thickness, going at least 1/2 inch up from the base to hold the ganache. Reduce oven temperature to 350 degrees and bake for 15 to 20 minutes depending on thickness, till set and very slightly browned. Cool at room temperature.

Next, the chocolate ganache filling:

1-1/2 cup heavy cream
12 ounces good quality semi-sweet chocolate, chopped if needed
2 Tablespoons unsalted butter

Bring cream just to a boil in a saucepan or in the microwave (be careful it doesn't boil over). Remove from heat and add chocolate and butter and stir till melted. Pour over the tart base and refrigerate for 2 to 3 hours to set.

And the cherry topping:

(2) 12-ounce bags of frozen dark cherries, thawed and cut in half
1/4 cup brown sugar
1/8 cup orange, pomegranate, or berry flavored liqueur, or port
sprinkle of ground cloves

You can bake this with, or right after, the tart's crust, or by itself. Preheat oven to 350 degrees Fahrenheit. Drain cherries well. Mix with the rest and put in a baking dish. Bake for about 20 to 30 minutes. Let cool. Spoon over the ganache just before serving.