Dark Chocolate Ganache Tart {And A Fabulous Friday}

Delicious food, amazing people, princess tiaras, and fabulous news. I had a seriously great Friday.

Reason #1.

My best friend of almost 13 years had a lovely birthday lunch that was so over the top girly and pink it was the almost to the point of ridiculousness, but managed to pull itself off quite nicely. I’m not a pink kinda gal, but in honor of such an awesome friend I embraced it and made some princess tiara sugar cookies for the party, as well as a Dark Chocolate Ganache Tart.

The lunch was hilarious. Six chicks sitting around socializing, drinking champagne, and acting like wearing a tiara at 1pm on a Friday was normal.

Oh, and mister Stormtrooper made an appearance and met his new best friend, Stormtrooper alarm clock. It was a normal afternoon if you ask me.

Reason #2

This Dark Chocolate Ganache Tart was amazing! I’ve been flipping through Joy the Baker’s new cookbook pretty much everyday. I fantasize about shutting myself off from the world and staying in the kitchen until I make everything in that cookbook. If you don’t already have it, go on Amazon or out to Barnes and Noble and you buy it right now!! It’s rare that I find a cookbook with so many recipes in it that I love that I don’t even bother Post-it noting it because there would be a note on every page!

The recipe is pretty basic, which was perfect since I made it at 10am for a 12:30 lunch. It’s funny how simple desserts like this always look so impressive and taste so good, but require hardly any effort.

The ganache is silky smooth, and it’s dark chocolate which is known to be good for you! So this is kind of good for you. 🙂

The crust of the tart was so quick and easy to whip up because it’s a press in crust so nooooo rolling!! It has a bit of cinnamon in it which adds a nice flavor to the always mouthwatering combination of chocolate, whipped cream, and fresh berries.

Reason #3

It’s been two years since I left UCR to take a different approach to my college experience, and it’s been a long two years to say the least. I am proud to say that I just received my first acceptance letter into UCSB’s Geography program :). See picture below for how happy I am.

Side note: For some strange reason I do not have a 9inch tart pan, only a 10 inch and a large rectangular one, so I opted to use a spring form pan instead. I suggest using the tart pan, but just know that you could use a cake pan if you dont have one!

Dark Chocolate Ganache Tart

51

1 hour, 30 minutes

Cook Time: 35 minutes

Yield: 1 - 9 inch tart

A deliciously simple dark chocolate ganache tart from lovely Joy the Baker

Ingredients

    For the crust
  • 1 1/2 cups all purpose flour
  • 1/2 cup powdered sugar
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • Pinch of ground ginger
  • 1/2 cup unsalted butter, cold
  • 1 large egg yolk, beaten
  • For the ganache
  • 8 oz dark chocolate, finely chopped
  • 1 1/4 cups heavy cream
  • 1/4 cup unsalted butter, room temp, cut in half
  • For the topping
  • 1 cup heavy cream
  • 3 tbs powdered sugar
  • 1 cup fresh raspberries
  • 1/2 cup fresh blackberries, cut in half

Instructions

    To make the crust
  1. In a large bowl, combine flour, sugar, salt and spices. Cut in butter with fingers until well incorporated. Some butter chunks will be the size of small pebbles, others will resemble oatmeal flakes. Once incorporated, add the egg yolk and bring mixture together with a fork. Dump mixture into a 9 inch tart pan (or 9 inch spring form pan) and press the crust into the sides and bottom with your fingers. Place in freezer for about an hour.
  2. To make ganache
  3. Place chopped up chocolate in a medium sized bowl. In a small saucepan over medium low heat to a very low simmer. Pour half of cream on top of chocolate and let stand for about a minute, then whisk together. Add in the rest of the milk and butter. Stir until butter is melted. Place in the fridge and stir every 10 minutes until it sets up a little bit.
  4. Place a rack in the upper third of the oven and preheat to 350ºF. Butter a piece of foil and place butter side down on top of chilled tart. Bake for 20 minutes, then take foil off and bake for another 15, or until golden brown.
  5. Allow tart to cool completely before filling with ganache.
  6. To make topping
  7. In a medium bowl, whip together heavy cream and sugar until soft peaks form. Spread chocolate ganache in tart, then top with whipped cream and berries. Serve immediately. (Can stay in fridge for 3 days)

Notes

Recipe seen in Joy The Baker's cookbook

Enjoy!

Madeline

RSS
Follow by Email
Facebook
SHARE
Pinterest
Pinterest
Instagram

1 Comment

  1. Ouch happy birthday to your best friend!!! This sure looks like a delicious dark chocolate tart yum!!! I wish someone will make me one for my bday lol still haven’t had the chance to get the book yet >_< my partners put a ban on all cookbooks lately lol

Leave a Reply