As a busy fall beings with graduation, weddings, and holidays my time is limited for easy evenings off to bake and relax. This past week I found an evening to relax and listen to some records and bake.
This tart has a rich chocolate filling covered w fresh strawberries. I used Ghiradelli chocolate chips for the ganache. The tart crust is my go to crust and makes a perfect shell for the ganache. I used a single rectangle removable bottom tart pan. You can also use 6 individual tartlets. Enjoy!
For the Tart Crust: I used my favorite tart crust recipe and blind baked it fully for 28-30 minutes covered w foil and weights. Then cooled it completely. Recipe here:
Chocolate Ganache Filling
• 8oz bittersweet chocolate (either chocolate chips, or finely chopped bar of chocolate) (I used Ghirardelli chips)
• ¾ cup cream
• 2 teaspoons vanilla
• 2 Tablespoons butter
For the Topping
2 pints of Fresh Strawberries & powdered sugar for dusting
1 Place the chocolate in a heatproof bowl.
2 Place the cream and the vanilla in a small saucepan and heat over low, stirring often, until mixture is just simmering.
3 Pour the warm cream over the chocolate and whisk until melted and smooth. Add the butter and whisk until smooth and shiny.
4 Pour the chocolate ganache into the cooled tart shell and spread in a smooth, even layer. Allow the mixture to set for about 10 minutes
5 For the Topping
6 Place strawberries in even rows on top of the ganache, 4 in each row.
7 You might not use all the strawberries but slice or leave whole as you please
8 Dust with powdered sugar, if desired.