Chocolate Ganache Tart with Blueberry Grand Marnier Sauce
- 1/2 cup butter, softened, cubed
- 1 cup sugar
- 1 cup pastry flour, sifted
- 2 cups dark chocolate, finely chopped
- 2 cups 35% cream
- 2 cups blueberries
- 1/4 cup Grand Marnier
- zest and juice of 1 orange
- juice of 1 lemon
- 1/4 cup white chocolate curls
- 1/4 cup dark chocolate curls
Preheat oven to 375F. In a bowl, cream butter and 1/2 cup sugar. Add flour and mix until dough forms. Shape dough into disc and chill in fridge for 15 minutes.
Remove dough, place on parchment lined cutting board, dusted with pastry flour and roll to 1/8 inch thick. Grease mould so tart lifts easily.
Transfer dough in 9 inch tart mould. Chill in fridge for 30 minutes. Bake on a tray until golden, approx. 25 minutes, rotating halfway through. Cool.
Place chocolate in bowl. In saucepot, scald cream and pour over chocolate. Whisk until smooth. Pour into crust. Chill in fridge.
Place blueberries, Grand Marnier, remaining sugar, zest and juice of orange in saucepot. Cook until blueberries are soft and sugar dissolves, cool. Puree and strain until smooth. Add lemon juice to taste.
Slice tart and garnish with blueberry sauce. Add dark and white chocolate curls. Serve.