A classic tart is one of the top 10 desserts that you should have in your back pocket notepad o’ recipes. It’s my go-to for impromptu dinner parties or events that I was asked to bring dessert for weeks ago and completely forgot about until the day of. When you run a blog called Southern Fatty, people always seem to stick you in the dessert category. I’m ok with it.
Ganache may sound like a fancy French thang, but it’s incredibly simple. Chocolate and cream. Done. Grab a cocktail and put this tart down in front of your friends and tell them all that it took you “forever” to make. This is a buzz-worthy bite that deserves a little praise.
The best way to finish an otherwise plain tart is with an elegant, simple fruit addition. Raspberries and chocolate go together like Ivanka’s purses and Kellyanne, so I used those for this round. Really, you can add anything you want that will make it pretty. I’ve had a tough time finding a fruit that doesn’t go well with a chocolate dessert.
I made this tart for my friend’s Tabitha & Tyson, of A La Mode Media, to celebrate a brand spankin’ new baby on it’s way. You can’t do that without a bit of pizzzazzzz. To add a bit of flare (because you always need more pieces of flare), I added some sugar to half of the berries. That process is another super easy one that you can show off and act like it took a semester in pastry school to complete.
I’m gonna make this short and sweet. Like the tart. And myself. (Seriously… I’m really short.)
A simple sugar pastry crust that doesn’t involve chopping butter into tiny cubes or any of that nonsense, some chocolate, cream, and a lot of extra time left on your hands as a result. You can go ahead and mail me all of the thank you gifts now. You’re gonna want to put this one in the recipe box. (those are what people used to put index cards with recipes in, kids.)
For all of you choc-o-holics out there, this one if for you. It’s perfectly acceptable to make it for yourself. As a tester, you know….
- ¾ cup (200g / 1½ stick) butter, unsalted, cold (I prefer European butter for this)
- ½ cup (70g) confectioners sugar
- 1 egg yolk
- ½ teaspoon vanilla extract
- 2 cups flour (250g), sifted or whisked
- pinch salt
- 1 and ¼ cup heavy cream
- 12 ounces chocolate (I used THIS chocolate for half, and half of Trader Joes dark bar)
- 1 tablespoon butter, softened
- 1 tablespoon crème de cassis liquor, optional but really great with dark chocolate
- 6 ounces raspberries
- 1 egg white
- granulated sugar
- flake sea salt, to finish
- If making the sugared raspberries, start with those:
- Set oven to warm and let heat for a few minutes. Turn oven off but leave closed.
- Brush the raspberries with egg white, lightly.
- Roll berries in sugar and place on baking sheet.
- Place berries in oven with door cracked open to dry out, about 10 minutes.
- Remove and chill.
- Add cold butter to mixer with paddle attached. I prefer a paddle with a scraper built in, like THIS one.
- Beat for a couple minutes to soften, but remain cold.
- Add confectioners sugar and combine well until smooth but still quickly to keep cold.
- Add egg yolk and salt. Mix on medium speed until incorporated.
- Add flour and give it a couple turns in the mixer to slightly incorporate.
- Move mixture to a cold surface. I prefer a marble pastry board, but a clean countertop will work as well.
- Pull mixture into a small ball, flatten, and repeat a few times until homogenous and dough-like. It may still be slightly loose.
- Take the ball of dough and press your palm into a small section at one end, pushing outward. Repeat this until the whole dough mixture has been pressed. This will mix without over-mixing. Only press each section a single time.
- Combine the dough and wrap in plastic in a disc.
- Chill for 30 minutes minimum, preferably an hour.
- Roll out dough evenly to a large disc.
- Lay into tart pan, press lightly into the corners and even the top.
- Freeze dough in pan for 15 minutes.
- Pre-heat oven to 375.
- Poke holes in entire bottom of shell with a fork. This allows steak to escape.
- Place a sheet of foil completely over dough and fill with ceramic blind-naking fillers or rice.
- Bake tart for 15 minutes.
- Remove foil and return to oven until golden, about 10 minutes. Take care to not burn the edges. You may need to cover the edges with foil if they brown too quickly and the bottom is not ready. You can use a handy crust guard as well.
- Remove to cool completely.
- Warm cream in saucepan over medium heat until just starts to bubble.
- Pour over chopped chocolate in large bowl.
- Allow to sit for 4-5 minutes before any stirring.
- Add soft butter, creme de cassis (is using), and with a spatula, carefully fold until completely smooth and combined. Be gentle to not incorporate any air.
- Pour into cooled shell.
- Allow to set at room temperature.
- Decorate with sugared raspberries and flake seat salt.
- Can chill and bring out an hour or two before serving, if desired.
- Find more on SouthernFATTY.com!