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Sundays with Joy/Dark Chocolate Ganache Tart with Fresh Berries and Sweetened Cream

GanachTartOh my goodness…THIS TART!

As soon as I finished my first slice, I began my second but then had to wise up.  I gave my son his slice and I boxed up the rest to give away that day.  I was going out so I could make a few stops.  I COULD NOT keep this tart in my house or I would eat it all.

The journey to this wonderful tart was not easy.  As you folks can tell, I am usually one of the later posters in our group so if someone has an issue with a recipe, I can benefit from discussion on our group page.  I learned the tart shell needed more moisture.  How was I going to do that?  I didn’t want to use a whole egg because I learned that might change the structure of the shell.  I opted for less flour (1/4 cup less) and a tablespoon of cream (milk would have worked better but cream is ALL OVER this recipe so…).  I probably could have used a smidge more but I am very happy with the results.  Especially since this was my first ever tart!  I wasn’t even sure how to use the tart pan with the removable bottom but I guess I did it right.  That was partly why I didn’t go back and add more moisture after I started pressing the dough in because you have to grease and flour your pan and I didn’t want to have to do that all over again so I just made the best of it.  I could pick up a slice and eat it out of my hand so I would say the shell turned out nicely.  Some slices did crack but I could tell you exactly where in the tart pan those slices were.  I just couldn’t get them the moisture they needed.  Next time!

Silky  then silky spreadable.

Silky soupy then silky spreadable…

Another issue some Sundays with Joy-ers had was with the ganache.  They said it was too loose.  Joy says to make the ganache as soon as you put your tart shell into the freezer (for an hour before baking).  The thing is (and I do this all the time), lots of recipes say to do one thing right as you’ve finished another but most of us don’t, at least I know I don’t.  We get to the next step when we can.  But I noticed, in the recipe, that after you made the ganache you had to leave it at room temperature till the tart shell was done in the freezer, baked in the oven, and cooled.  I realized the time it took to accomplish that was about 2 hours.  I thought that was a long time and that there might be a reason. There was a GOOD reason!  The ganache went from a silky soupy consistency to a silky spreadable consistency that was just lovely.  At that point though, it was too late in the day to eat it or take pictures and Joy says the tart is best the day its made so I covered the ganache and waited till the next day to put everything together.  The ganache hardened up a bit more overnight but I warmed it in my oven that I preheated for a minute or two and let it get nice and lovely again.

GanachTart1

See that slipper in the corner? Someone could hardly wait for Momma to be done with her pictures…

I wasn’t sure how I’d like this tart.  I do like dark chocolate and I like it more as I’ve gotten older but I’m still a sucker for milk chocolate and am always worried that the dark chocolate will be too dark (I used 72%).  That was not the case with this tart.  It was like eating just the best thing ever!  I didn’t have to pause because it was too rich, thanks to the berries and cream.  It balanced it out perfectly.  Also, the shell has spices in it that make it smell like the best pie baking ever but the ONLY thing in your oven is this tart shell.  I am going to have to add these spices into some pie crusts soon.  It all worked so perfectly together I can’t take it!  It is most definitely my new favorite recipe from Joy’s cookbook.  I keep thinking My Top 5 recipes can’t change but they keep on rearranging.  It is kind of exciting!

I used blueberries and strawberries as opposed to blackberries and raspberries just because the other two were on sale.  Raspberries wold have been nice though.  I really like this dessert too because my entire family is a sucker for chocolate and a couple of them really like dark chocolate (some don’t like whipped cream but we won’t talk about that).  This would go over very well at one of our family gatherings! Don’t forget to check out Bakeaholic Mama’s site to check out other adaptations.

For GeekyLinks this week, I have a few things to share.  First off, the guys at Bald Move have a new TV Podcast which would be no biggie except they stopped recording their exclusive Justified podcast (which was like a dagger to my heart!).  But they still cover it in their new TV Podcast along with Downton Abbey (I LOVE listening to two guys talking about this stuff, even if they don’t get Bates and Anna) and Girls (another one where it is nice to get a male perspective).  It is important to me because Justified is one of those rare shows that Justin and I enjoy together.  Also, this is what I am doing now because of him.  And I am watching this because it was my favorite show when it was on and I had been eyeing it at Costco since before Christmas, it disappeared for awhile, then it came back (but who has money after Christmas?), but it was still there and I got it last Friday!  Only finished the pilot so far because who has time?!

GanacheTart2

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About NerdyBaker

My name is Celina. I am a wife and mother of three. I love to bake, go to the movies, read when I can and I am kind of a great big nerd. Just don't tell my husband.

3 responses »

  1. Yum, I think I want to ninja my way into your kitchen and steal a slice of this.

    I nominated you for the Liebster Award. You can see it here: http://treatstrinkets.blogspot.com/2013/02/valentines-day-menu-ideas-and-liebster.html

    P.S. I’m counting on you to have an answer to my 11th question. Everyone else, I’m not too sure of!

    Reply
  2. This dark chocolate tart looks perfect for Valentines Day 🙂

    Reply

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