(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
