Holiday Dark Chocolate Ganache Tart
Serves 1055 mins prep30 mins cook
This Holiday Dark Chocolate Ganache Tart is the ultimate show-stopping holiday dessert. Each bite is perfectly balanced between sweet ganache, sugared cranberries, pomegranate seeds, and buttery shortbread tart dough.
0 servings
What you need
tsp vanilla paste
tsp salt
cup powdered sugar
cup almond flour
cup bread flour
cup water
cup granulated sugar
cup cranberries
cup slivered almonds
Instructions
Tart Dough 1 In a stand mixer using a paddle attachment, start by mixing sugar, butter, vanilla paste, salt, almond and all-purpose flour mixing until combined. Take a moment to scrape the mixing bowl 2 Add room temperature eggs one at a time, mixing between additions 3 Add bread flour, making sure to not overmix 4 Wrap dough tightly in plastic wrap – then place in the fridge to chill before using for at least one hour. 5 I tend to make my tart dough ahead of time so I throw it in the fridge until the next day. If using this method, remove your dough from the fridge 30 minutes before you plan to roll it out – you’ll find that it will be MUCH easier to work with! 6 Once your dough is rolled to the desired thickness, press gently into the bottom of your buttered tart pan, poking the bottom of the tart LIBERALLY with a fork, and place in the freezer to chill for 20-30 minutes. This is essential – your tart shells are less likely to shrink while baking if you take the time to freeze your shells. 7 Preheat oven to 350 degrees Fahrenheit 8 Line the shell with parchment paper and baking rice/beans/pie weights to further prevent the dough from puffing up. 9 Bake for 20 minutes before removing from the oven and removing the parchment paper and pie weights then bake for another 10-15 minutes until ever so slightly browned. Dark Chocolate Ganache 11 Place chocolate and butter into a large bowl. 12 In a small saucepan, bring cream just barely to a simmer. 13 Pour the hot cream over the chocolate and butter, and cover the bowl with plastic wrap. After 5 minutes have passed, stir with a spatula until all three ingredients are combined and smooth. 14 Pour the chocolate ganache into the cooled tart shell. Smooth out the top and place in the fridge to set for 1-2 hours Sugared Cranberries & Assembly 20 Bring water and sugar to a simmer making sure that the sugar is completely dissolved. Remove from heat. 21 Add cranberries and let the cranberries sit in the sugar syrup for 10-15 minutes. 18 Remove the cranberries from the syrup and allow them to dry on a paper towel for one to two hours. Note that you can certainly use the cranberry syrup for other purposed – there’s no need to get rid of it! ( Happy Hour Anyone?!) 19 Coat the dried berries in granulated sugar and start to garnish the edges of your tart with slivered almonds, cranberries, and pomegranate seeds!View original recipe