BERRY TART WITH CALLEBAUT CHOCOLATE GANACHE

By jarren

Ingredients

• 3/4 cup (180 ml) unsalted butter, softened
• 1/2 cup (120 ml) white sugar
• 1 orange, zest only
• 1/2 teaspoon (2.5 ml) ground cinnamon
• 1/2 teaspoon (2.5 ml) ground ginger
• 1 1/2 cups (360 ml) all-purpose flour
• 1/2 cup (120 ml) whipping cream
• 4 ounces (120 g) semi-sweet chocolate (preferably Callebaut)
• 1 tablespoon (15 ml) espresso or liqueur (optional)
• 3 pints (1.5 L) fresh berries
• Whipped ream, to garnish

Preparation

Step 1

Cream the butter and sugar until light and fluffy. Add the orange zest, cinnamon, ginger, and flour. Blend thoroughly. Pat into a fluted tart pan with a removable bottom. (This recipe is enough for a 12-inch/30-cm pan.) Chill or freeze. Bake the frozen or chilled pastry at 425 degrees F (220 degrees C) until golden. Cool.

Combine the whipping cream, chocolate and optional espresso or liqueur in a bowl. Melt over simmering, not boiling, water or on medium power in the microwave. Stir well. Spread the chocolate mixture (ganache) over the base of the cooled tart shell. Arrange the berries on top of the ganache. Chill until serving time. To serve, remove the pan and slice with a knife dipped in hot water.