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Category: Desserts

Chocolate ganache strawberry tart

Chocolate ganache strawberry tart
Los Angeles Times

You can't have Valentine's Day without chocolate, of course; it just isn't done. Strawberries are a must as well -- their red color a blazing emblem of the day. But when you dip the berries in chocolate and throw in ... Read more

Total time: 1 1/2 hours, plus 1 hour chilling | Serves 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

Step 1Spray an 11x8-inch tart pan with removable bottom with nonstick spray (you can also use a round 9-inch tart pan with removable bottom).

Step 2Pulse 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's 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.)

Step 3Place 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.)

Step 4Roll 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. 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

Step 1Bring 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

Step 1Cut the berries from the stem end down in one-eighth-inch pieces

Step 2Place the jelly in a small saucepan and melt over low heat.

Step 3Spoon 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.)

Step 4Brush the berries with the warm jelly to glaze the tart and serve.

Each of 12 servings:
352 calories; 206 mg. sodium; 88 mg. cholesterol; 20 grams fat; 11 grams saturated fat; 42 grams carbohydrates; 4 grams protein; 2.62 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
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