White Chocolate Cream with Fruit Tart

 

(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.