It’s 11:22pm and my two year old is currently eating this “chocolate pie”. She napped until 6pm so I knew there was a good chance she would be up late tonight. She had quite an unhappy morning accompanied by a fever, so a second nap was necessary. Luckily her evening was much happier.This morning before the shit hit the fan, we made this tart together. Well, we started it, then she got super “cranky” and demanded a nap so I ended up finishing it alone after she was asleep. She was pretty excited to see me top it with berries and whipped cream when she woke up. Kids are crazy and scary and wonderful and terrifying all at the same time. When something is wrong and you don’t know what, it’s almost painful. And for us there’s always that nagging fear in the back of our heads that it’s something more. Luckily this kid recovers quickly. Hopefully there’s no trace left tomorrow of whatever it was today, and she’s back to her happy sweet self. If not, we’ll just feed her “pie” for breakfast and all will be right in the world.Dark Chocolate Ganache Tart
Recipe adapted slightly from the Joy the Baker Cookbook
For the crust:
1 1/2 cups all purpose flour
1/2 cup powdered sugar
1/2 tsp salt
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
To make the crust:
1. In a large bowl, combine flour, sugar, and salt. 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.
To make ganache:
2. 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.
3. 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.
Allow tart to cool completely before filling with ganache.
To make topping:
3. 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)