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Recipe: Chocolate Ganache Strawberry Tart
Similar Categories: Chocolate, Ganache, Strawberry, Tart
Chocolate ganache strawberry tart
Total time: 1 1/2 hours, plus 1 hour chilling
Servings: 8 to 12
Note: From Mary Ellen Rae of the Times Test Kitchen.
Tart
Nonstick cooking spray
2 cups flour
1/4 cup superfine granulated sugar
1/2 teaspoon salt
10 tablespoons butter, cut into 1/2-inch pieces and chilled
1 egg yolk
3 tablespoons ice cold water
1/4 cup finely ground hazelnuts
1. Spray an 11x8-inch tart pan with removable bottom with nonstick spray
(you can also use a round 9-inch tart pan with removable bottom).
2. Pulse together the flour, sugar and salt in a food processor several
times to combine. Add the butter and pulse until fine crumbs form, about
15 seconds.
Add the egg yolk, water and hazelnuts and pulse just to combine. The
mixture should hold its shape when squeezed between your fingers.
If it^Òs too dry and crumbly, add another tablespoon of water.
(Alternately, place the dry ingredients in a bowl and cut in the butter
with two knives or a pastry blender until crumbs form. Stir in the egg
yolk, water and hazelnuts.)
3. Place a piece of plastic wrap on a work surface. Form the dough into
a small rectangle and seal tightly in the plastic. Refrigerate 1 hour.
(If using a round pan, form dough into a circle.)
4. Roll out the dough between 2 sheets of plastic wrap to
one-eighth-inch thickness. Place in the tart pan, pressing to fill the
bottom and up the sides.
Refrigerate 20 minutes. Prick the bottom with a fork, then bake until
the bottom feels firm and the tart is pale golden, 17 to 20 minutes at
400F. Remove from the oven and cool completely.
Chocolate ganache
3/4 cup whipping cream
1 tablespoon hazelnut-flavored liqueur, such as Frangelico
6 ounces bittersweet chocolate, chopped into small pieces
1. Bring the cream to a simmer in a small saucepan, then stir in the
liqueur.
Remove from heat and add the chocolate. Slowly stir until smooth.
Assembly
1 pound strawberries, ends trimmed
1/2 cup red currant jelly
1. Cut the berries from the stem end down in one-eighth-inch pieces
2. Place the jelly in a small saucepan and melt over low heat.
3. Spoon the ganache into the cooled tart shell, spreading in an even
layer with a spatula. Starting in the corners, place the strawberry
slices in diagonal rows, meeting in the center of the
tart. Fill in with remaining rows ending in the center. (If using a
round tart pan, start on the outside working in to make overlapping
concentric circles.)
4. Brush the berries with the warm jelly to glaze the tart and serve.
Total time: 1 1/2 hours, plus 1 hour chilling
Servings: 8 to 12
Note: From Mary Ellen Rae of the Times Test Kitchen.
Tart
Nonstick cooking spray
2 cups flour
1/4 cup superfine granulated sugar
1/2 teaspoon salt
10 tablespoons butter, cut into 1/2-inch pieces and chilled
1 egg yolk
3 tablespoons ice cold water
1/4 cup finely ground hazelnuts
1. Spray an 11x8-inch tart pan with removable bottom with nonstick spray
(you can also use a round 9-inch tart pan with removable bottom).
2. Pulse together the flour, sugar and salt in a food processor several
times to combine. Add the butter and pulse until fine crumbs form, about
15 seconds.
Add the egg yolk, water and hazelnuts and pulse just to combine. The
mixture should hold its shape when squeezed between your fingers.
If it^Òs too dry and crumbly, add another tablespoon of water.
(Alternately, place the dry ingredients in a bowl and cut in the butter
with two knives or a pastry blender until crumbs form. Stir in the egg
yolk, water and hazelnuts.)
3. Place a piece of plastic wrap on a work surface. Form the dough into
a small rectangle and seal tightly in the plastic. Refrigerate 1 hour.
(If using a round pan, form dough into a circle.)
4. Roll out the dough between 2 sheets of plastic wrap to
one-eighth-inch thickness. Place in the tart pan, pressing to fill the
bottom and up the sides.
Refrigerate 20 minutes. Prick the bottom with a fork, then bake until
the bottom feels firm and the tart is pale golden, 17 to 20 minutes at
400F. Remove from the oven and cool completely.
Chocolate ganache
3/4 cup whipping cream
1 tablespoon hazelnut-flavored liqueur, such as Frangelico
6 ounces bittersweet chocolate, chopped into small pieces
1. Bring the cream to a simmer in a small saucepan, then stir in the
liqueur.
Remove from heat and add the chocolate. Slowly stir until smooth.
Assembly
1 pound strawberries, ends trimmed
1/2 cup red currant jelly
1. Cut the berries from the stem end down in one-eighth-inch pieces
2. Place the jelly in a small saucepan and melt over low heat.
3. Spoon the ganache into the cooled tart shell, spreading in an even
layer with a spatula. Starting in the corners, place the strawberry
slices in diagonal rows, meeting in the center of the
tart. Fill in with remaining rows ending in the center. (If using a
round tart pan, start on the outside working in to make overlapping
concentric circles.)
4. Brush the berries with the warm jelly to glaze the tart and serve.
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