Cherry Ganache Tart
This ganache is different. It is special.
It is not like a normal ganache with just heavy cream and chocolate. It has brown sugar added to it. Just that one simple component makes it ridiculous (in a good way). A rich, caramel-y taste that just melts the minute you bite in.
Cherries have been on sale lately at grocery stores around me, so I have been buying them whenever I can. You can throw in as many cherries as you want in this tart, but I limited it so I could get a giant thick layer of ganache. The crust is soft and buttery yet crisp enough to stand up.
The rain started today; it was freezing. Early morning on the train to work, everyone was bundled up head to toe and looked miserable. The walk to work left my hands numb and even standing next to the oven I couldn't warm up.
This post has taken me forever to get posted. My computer is slowly dying on me. Everything functions in slow motion. I could type a whole sentence before it even shows up on the screen. Opening more than two internet pages shuts down safari instantly. Gosh I can barely run photoshop, well if I want to wait the ten minutes it takes to start up. And then will just randomly close down because its completely overloaded.
Sorry for the rant, but it is the most frustrating situation. I wish someone would make my birthday wishes come true and get a new computer. Its less than two weeks away.....
Well a girl can dream anyways....
cherry ganache tart with shortbread crust
10 tbsp (142g) butter soft
1/2 cup (100g) sugar
1/2 tsp salt
1 egg yolk
1 2/3 cup (207g) flour
8 oz (226g) dark chocolate chopped
1 cup (200g) dark brown sugar
3/4 cup (177ml) heavy cream
1 tsp sea salt
Oven 350F. Line 2 small loaf pans with parchment paper.
Cream butter, sugar & salt. Add in egg yolk. Then sift in flour and stir to combine. Divide dough into two and press into the bottom and sides of pans. Chill for 30 minutes. Line crusts with parchment paper and fill with pie weights.
Bake for 30 minutes until golden brown. Let cool completely.
Place a bowl over a pot of simmering water on the stovetop. Combine chocolate, brown sugar, cream and salt in the bowl. Whisk until smooth. Pour into crusts. Let sit for 5 minutes, then top with as many cherries as will fit.
Chill for at least 2 hours before serving.