(for the white chocolate ganache)

2 cups heavy cream

1/4 cup light corn syrup

1/4 t salt

1 lb. white chocolate, chopped

2 t pure vanilla extract

(for the dark chocolate ganache)

1 1/4 cups water

2/3 cup light corn syrup

2 T unsweetened cocoa powder

1/4 t salt

1 1/4 lbs. bittersweet chocolate, coarsely chopped

1 1/4 t chocolate extract

(for the crust)

12 T unsalted butter, softened

1/2 cup confectioners' sugar

1 1/2 cups all purpose flour

1/4 cup dark chocolate ganache, melted

(for the filling)

1/4 cup heavy whipping cream

1 cup white chocolate ganache, at room temperature

8 oz. cream cheese, softened

(for the glaze)

1/4 cup apricot preserves

1 T water

2 cups chopped or sliced assorted fruit

[how to make]

(for the white chocolate ganache)

*In a large, heavy saucepan, bring the cream, corn syrup, and salt to a boil over medium high heat.

*Whisk until blended.

*Remove the pan from the heat.

*Immediately add the white chocolate and vanilla to the pan and whisk until smooth.

*Set aside for about 2 hours to cool completely, whisking every 15 minutes or so.

*When cool, transfer the ganache to a rigid plastic or glass container, cover, and refrigerate overnight before using. (Ganache will keep refrigerated for up to 3 months.)

(for the dark chocolate ganache)

*In a large, heavy saucepan, bring the water, corn syrup, cocoa powder, and salt to a boil over medium high heat.

*Whisk until blended.

*Remove the pan from the heat.

*Immediately add the chocolate and chocolate extract to the pan and whisk until smooth.

*Set aside for about 1 hour to cool completely, whisking every 15 minutes or so.

*When cool, transfer the ganache to a right plastic or glass container, cover, and refrigerate for up to 3 months.

(for the crust)

*Heat the oven to 300 degrees.

*In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and confectioners' sugar on medium speed until light and fluffy, 3 to 5 minutes.

* Reduce the speed to low and mix in the flour until the dough comes together.

*Press the dough over the bottom and up the sides of a 12" tart pan with a removable bottom.

*Bake for 20 to 25 minutes or until just lightly brown.

*Let the pie crust cool completely on a wire cooling rack.

*When the crust is cool, brush the melted dark chocolate ganache over the bottom and sides of the pie crust.

(for the filling)

*In the bowl of an electric mixer fitted with the whisk attachment, whip the cream until stiff peaks form.

*Beat in the white chocolate ganache and cream cheese.

*Spread the filling evenly over the baked crust.

*Cover with plastic wrap and chill for at least 1 hour or overnigh until ready to serve.

(for the glaze)

*In a small saucepan, heat the preserves and water over medium high heat until boiling.

*Remove from the heat and let cool.

*Arrange the fruit of your choice decoratively over the top of the tart.

*Brush the cooled glaze over the fruit for shine.

-makes 6 to 8-

Note: I found this recipe in "Chocolatique" by Ed Engoron with Mary Goodbody.

Labels: Fruit Tart recipe, tart recipe, white chocolate cream filling recipe

(for the cake)

3 cups sifted cake flour

1 t baking powder

1/2 t baking soda

1 t fine sea salt

1 cup unsalted butter

1 1/2 cups sugar

1/2 cup firmly packed brown sugar

4 eggs, at room temperature

1/4 cup bourbon

1 cup buttermilk, at room temperature

(for the glaze)

6 T unsalted butter

3/4 cup sugar

1/4 cup bourbon

[how to make]

(for the cake)

*Preheat the oven to 350 degrees.

*Sift together the flour, baking powder, soda, and salt in a bowl, then whisk the mixture by hand to ensure that the ingredients are well mixed.

*In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars together on medium high speed until fluffy, about 5 minutes.

*As you make the batter, stop the mixer frequently and scrape the paddle and the sides of the bowl with a rubber spatula.

*Blend in the eggs one at time.

*Combine the bourbon and buttermilk in a small bowl.

*With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk-bourbon mixture in two parts, beginning and ending with the flour

*After each addition, mix until just barely blended and stop and scrape the bowl.

*Stop the mixer before the last of the flour has been incorporated and complete the blending by hand with a rubber spatula.

*Pour the batter into the prepared pan and spread it out evenly.

*Place the pan in the oven and bake until the cake is golden and springs back when touched, 40 to 45 minutes.

(for the glaze)

*Combine the butter, sugar, and bourbon in a small saucepan over low heat just until the butter melts and she sugar dissolves, whisking to combine.

*Remove the cake from the oven but leave it in the pan.

*Poke holes all over the top of the cake with a wooden skewer.

*Pour three-quarters of the glaze slowly over the cake, saving the remaining glaze.

*Allow the cake to cool for 30 minutes, then flip it our onto a serving plate so the glazed par is on the bottom.

*Brush the top with the remaining glaze.

*If the glaze has thickened, rewarm it over low heat.

-makes 10 to 12-

Labels: Kentucky Bourbon Cake recipe