Chocolate Ganache Tarts

• Vegetarian

• Produce

  • 1 Pinch Ginger, ground
  • 1 cup Raspberries, fresh

• Refrigerated

  • 1 Egg yolk, large

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1/2 tsp Cinnamon, ground
  • 8 oz Dark chocolate
  • 5/8 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 Sea salt, flaky

• Dairy

  • 3/4 cup Butter, unsalted
  • 2 1/4 cups Heavy cream

Found on bakerbynature.com

Description

Directions

• To make the tart crust:
• In a large bowl combine the flour, sugar, salt, and spices. Cut in the butter with your fingers until well incorporated. Some of the butter chunks will be sized like small pebbles, others like oatmeal flakes. Once incorporated, add in the egg yolk and bring the mixture together using a fork. The mixture will be quite shaggy, but dont worry! Dump the mixture into a tart pan with a removable bottom (or 4 mini tart pans with removable bottoms) and using your fingers, press the crust into the sides and on the bottom of the pan. Place the crust in the freezer and chill for one hour. This step is mandatory and important; it will keep the tart crust from puffing up too much while baking.
• While the tart shells are chilling, make your ganache!
• To make the chocolate ganache:
• Add chopped chocolate to a medium bowl; set aside. In a small saucepan over medium-heat, bring the cream to a low simmer. Pour half of the cream on top of the chocolate pieces and set aside for 1 minute. With a whisk begin to incorporate the melted chocolate into the cream. Slowly add the remaining cream and continue carefully whisking until smooth and glossy. Add in the butter and use a spatula to stir until the butter is completely melted. The mixture will be dark and glossy. Set aside, at room temperature, until needed.
• When youre ready to bake the crust:
• Place a wrack in the upper third of the oven and preheat to 350 degrees (F). Butter a piece of tin foil (or 5 small pieces, if making mini tarts) and place the foil, butter side down, on top of the chilled tart shell. Bake for 20 minutes (or about 16 for the mini tarts) then remove the foil and bake for another 15 minutes (or about 13 for mini tarts), or until the tart shell is golden brown and firm. Cool shell(s) completely before filling with chocolate ganache. Once cooled, spread the chocolate ganache inside the tart (or divide it evenly among the mini tart shells). Carefully place the chocolate tarts in the fridge to set; about 1 hour for a whole tart and 30 minutes for the mini tarts.
• For salted chocolate ganache tarts:
• Simply sprinkle a few flakes of sea salt on top of the wet chocolate ganache.
• For tarts with fresh berries and whipped cream:
• In a medium-sized bowl using a handheld mixer, whisk together the heavy cream and sugar until soft peaks are formed. Generously dollop the cream in the center of the tart and top with fresh berries. Serve at once!

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