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Ganache Tart with Berry Whipped Cream Recipe

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4.3 from 7 reviews

  • Author: Sara
  • Total Time: 3 hours 45 minutes
  • Yield: 8 servings

Description

This decadent Ganache Tart with Berry Whipped Cream features a crisp almond and all-purpose flour crust filled with a smooth, espresso-enhanced milk chocolate ganache. Topped with a luscious, lightly sweetened berry-infused whipped cream and fresh seasonal berries, this elegant dessert balances rich chocolate flavors with bright, fruity accents, perfect for special occasions or impressive dinner parties.

Ingredients

Crust

  • 1 cup all-purpose flour
  • 1 cup almond flour
  • ¼ cup granulated sugar
  • ¼ tsp salt
  • ⅓ cup unsalted butter (cold and cubed)
  • 1 egg

Ganache

  • 16 oz high-quality milk chocolate (35%-40%, finely chopped)
  • 1¼ cup heavy cream
  • 2 tbsp unsalted butter
  • 1½ tsp espresso powder
  • 1 tsp vanilla extract

Berry Whipped Cream

  • 1 cup strawberry and raspberry mix (fresh or frozen)
  • ½ cup granulated sugar
  • 1 cup heavy cream
  • 1 tsp granulated sugar (for whipping cream)

Decoration

  • Fresh strawberries and raspberries (for decor)
  • Additional berry sauce mixed with a little water (for glazing)

Instructions

  1. Prepare the Crust Dough: Add all-purpose flour, almond flour, granulated sugar, salt, cubed butter, and egg to a food processor. Pulse until the mixture is mostly combined but still slightly crumbly.
  2. Form and Chill Dough: Turn the dough onto a clean surface and shape into a disk. Wrap it in plastic wrap and refrigerate for at least 1 hour to firm up.
  3. Preheat and Roll Dough: Preheat the oven to 350°F (177°C). Roll the chilled dough into an even, thin 13-inch circle to fit an 11-inch tart pan.
  4. Line Tart Pan: Carefully transfer the dough to the tart pan, pressing it into the bottom and sides. Trim any excess dough from the edges. Prick the bottom several times with a fork to prevent bubbles during baking.
  5. Bake the Crust: Place the tart pan on a baking sheet and bake for 16-18 minutes until the edges and bottom are lightly browned. Remove and let cool completely.
  6. Make Chocolate Ganache: Place chopped milk chocolate in a large heat-safe bowl. Heat heavy cream until simmering but not boiling. Pour cream over chocolate and let sit for a minute, then stir gently until fully melted and combined. Stir in unsalted butter, espresso powder, and vanilla extract until smooth and glossy.
  7. Fill Crust and Chill: Pour the ganache into the cooled crust, smoothing it evenly. Pop any bubbles with a toothpick, then refrigerate for 2-3 hours until set.
  8. Prepare Berry Sauce: In a saucepan over medium-low heat, cook the strawberry and raspberry mix with ½ cup sugar, stirring frequently until berries reduce, about 6-7 minutes.
  9. Strain Berry Sauce: Pass the berry sauce through a fine strainer to remove chunks and seeds. Let the strained sauce cool to room temperature.
  10. Make Berry Whipped Cream: In a mixing bowl, whip 1 cup heavy cream with 1 tsp sugar using an electric mixer until stiff peaks form. Gently fold in the cooled berry sauce, reserving about one teaspoon for glazing fresh fruit.
  11. Piping and Refrigeration: Transfer the berry whipped cream into a piping bag fitted with a large tip (e.g., Wilton 1M). Refrigerate until ready to decorate.
  12. Decorate the Tart: Pipe rosettes of berry whipped cream in a large circle around the tart to form a wreath shape. Arrange fresh strawberries and raspberries on top. Mix the reserved berry sauce with a little water and brush over the fresh fruit for a shiny glaze.
  13. Serve: Slice the tart and enjoy this rich and fruity chocolate dessert.

Notes

  • Ensure the butter for the crust is cold to achieve a flaky texture.
  • Use high-quality milk chocolate (35%-40% cocoa) for the best flavor and smooth ganache texture.
  • The espresso powder enhances the chocolate flavor without adding a strong coffee taste.
  • The berry whipped cream can be prepared a few hours in advance and kept refrigerated.
  • For a refined look, use a piping bag with a star tip to make pretty rosettes of whipped cream.
  • If fresh berries are out of season, frozen berries can be used; just thaw and drain excess liquid before using.
  • To prevent cracking in the ganache, ensure the crust is fully cooled before pouring the ganache.
  • Prep Time: 1 hour 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-inspired

Find it online: https://sarabaking.com/ganache-tart-with-berry-whipped-cream-recipe/