Chocolate Ganache Tart with Raspberries

                                                                                         Photography by Rachel Horesovsky

This year at Christmas I didn't want to spend a lot of time in the kitchen slaving over a complicated dessert, but I still wanted something special for the holidays.  This tart is the answer to the dilemma.  It is very simple to prepare, it must be made in advance (so there is zero last minute preparation) and it is incredibly dramatic in both presentation and in flavor.

This can be made with any kind of fruit you desire.  I have made this with strawberries, cherries, kiwi and blackberries, and of course raspberries.  Its perfect for a large gathering of people or for a small intimate gathering.  

Chocolate Ganache Tart with Raspberries

serves 8

Crust:

1 cup flour

1/4 tsp salt

2 Tbsp sugar

7 Tbsp ice cold butter, cut into small cubes

4 Tbsp ice water

Combine flour salt and sugar and mix well in the bowl of a food processor.  Add cold butter and process until the mixture resembles coarse crumbs.  Add ice water and pulse until the mixture just barely comes together.  STOP.  Over processing will make a tough inedible crust!

Wrap dough in plastic wrap and refrigerate one hour.  Do not skip this step.  Refrigerating the dough helps relax the gluten in the dough and results in a tender pastry.

Roll dough out on a lightly floured surface until 1/8-inch thick .  Press dough into a tart pan with a removable bottom, trimming overhanging dough scraps.  Pierce dough with a fork.  Return the tart pan with dough to the refrigerator for 20 minutes while you preheat the oven to 375F.

Fill the chilled tart crust with pie weights or dried beans.  Bake 30 minutes until lightly golden.  Remove from oven and cool completely before removing pie weights.

Ganache
1 cup heavy cream
12 oz. 60% cacao chocolate, chopped (or 60% cacao chocolate chips)
2 Tbsp orange liqueur

In a small saucepan bring the cream just to a boil over high heat.  Remove from heat and stir in chocolate until smooth and glossy.  Stir in orange liqueur.

Assembly
fruit preserve (raspberry, apricot, cherry, apple... your choice)

While ganache is hot, pour into prepared tart crust.  Allow to rest at room temperature for several hours until ganache begins to set.  Place fruit on top of ganache, then refrigerate Tart for several hours until completely set.  Glaze fruit with hot fruit preserves (heated in microwave for 20 seconds or until liquid).