— cooked up on
June 22, 2016
My goodness, it is already mid-June. How did that happen? My peas are producing like crazy, my spinach has bolted, and the very first baby tomatoes are on the vine. I always wish summer would go more slowly, except for the tomato part. Those, I would like to be ready yesterday. I can’t wait to eat my first juicy homegrown tomato BLT and/or my first big heirloom tomato slice slathered in olive oil, burrata and salt. It’s gonna be so great. And it’s only like… a month away or something. :/
Speaking of seasonality, listen, I know technically it’s a little late for strawberries in the Pacific Northwest, but I’m not done eating them yet. Also, we froze something like four pounds, so I can eat them for a long time yet, and I’m gonna do just that.
Ganache is one of my favorite things to drizzle on food, coat bites of food, and frost food. But my favorite thing about it is when it’s the star of the show. Like in this strawberry ganache tart.
When there are two people in your house, sometimes about 6 slices into the cake/pie/whatever you get tired of it. The dessert starts to age a little, it gets soggy, or you just get bored. Not this one. I’m surprised it lasted as long as it did, frankly.
- 8 oz unsalted butter
- 1 1/2 cup brown sugar
- 1 vanilla bean, scraped
- 2 cardamom pods, crushed and chopped
- 1 tsp bourbon
- 2 eggs
- 7 oz all purpose flour
- 1/2 tsp baking powder
- 4 oz baking chocolate, chopped
- In a saucepan, melt the butter and stir in brown sugar, vanilla, cardamom, and bourbon. Cook until combined.
- Temper the hot butter mixture into the eggs, stirring gently and being careful not to let the eggs cook.
- Add flour and baking powder, and stir until combined.
- Fold in the chocolate, being careful not to over-mix (the residual heat will melt the chocolate, creating a marbled effect).
- Transfer into an 8" square baking pan.
- Bake at 350 degrees for 30 minutes, until set through.
Chocolate Ganache Strawberry Tart
For the Crust
- 8 oz all purpose flour
- 1 oz cocoa powder
- 2 tablespoons sugar
- 3 oz butter, cut into cubes
- 3 oz shortening, cut into cubes
For the Filling
- 12 oz baking chocolate, chopped into small pieces
- 1.5 cups whipping cream
- heavy pinch salt
- 3 cups strawberries
For the crust
- In the bowl of a food processor, combine 8oz flour, 1 oz cocoa powder, 2 Tbsp sugar, 3 oz butter and 3 oz shortening. Pulse 10-20 times until the mixture comes into a ball. (You may need to add up to 1 Tbsp of ice water to help it all come together).
- Roll into a flat disk, wrap and set aside.
- After an hour, roll out the crust, set into a pie or tart pan. Dock the dough by poking holes into it with a fork.
- Put a sheet of parchment paper on top, then fill the crust with dried beans or pie weights. Bake the crust at 350 degrees for 12-15 minutes.
For the filling
- In a saucepan, bring the cream to just under a boil (185 degrees)l. Stir in the chocolate and salt. Let it sit for a few minutes, then whisk to combine. Let cool to rool temperature.
Bringing it all together
- Once the ganache and crust has cooled, pour the filling into the cooled pie crust. Top with sliced strawberries, refrigerate, and serve.