Monday, April 18, 2016
Triple-Berry Chocolate Tart
This gorgeous and decadent tart comes together in a snap. The truffle-like centre is a simple ganache, which allows the berries to shine. To serve, run hot water over a sharp knife before cutting and wipe it clean after every slice.
By Amanda Barnier and The Test Kitchen
Source: Canadian Living Magazine: July 2012
Prep time 30 minutes
Total time 3 hours 45 minutes (includes cooling)
Portion size 8
6 oz (170 g) blackberries
6 oz (170 g) raspberries
6 oz (170 g) blueberries
1/4 cup (60 mL) seedless raspberry jam
1-1/2 cups (375 mL) whipping cream 35%
8 oz (227 g) dark chocolate, chopped
1/2 cup (114 g) butter, softened
1/3 cup (67 g) granulated sugar
1 egg yolk
1/2 tsp (2 mL) vanilla
1 cup (250 mL) all-purpose flour
1/3 cup (75 mL) cocoa powder
1/4 tsp (1 mL) baking powder
1 pinch salt
Chocolate Crust: In bowl, beat butter with sugar until fluffy; beat in egg yolk and vanilla. Whisk together flour, cocoa powder, baking powder and salt; stir into butter mixture. Press onto bottom and up side of greased 9-inch (23 cm) round tart pan with removable bottom. Refrigerate for 30 minutes.
Bake on baking sheet in 350ºF (180ºC) oven until surface appears dry, about 30 minutes. Let cool on rack.
Ganache: In small saucepan, bring cream to boil; pour over chocolate in bowl. Let stand for 2 minutes; whisk until chocolate is melted and smooth. Pour into prepared crust; refrigerate for 2 hours. (Make-ahead: Cover loosely and refrigerate for up to 24 hours.)
Arrange blackberries around edge of tart; place 1 in centre. Arrange raspberries inside blackberries; place 5 around centre blackberry. Fill empty space with blueberries.
In small microwaveable dish, microwave jam with 1 tbsp water on high until liquid, about 40 seconds; brush over berries. Let stand at room temperature for 45 minutes before serving.
Nutritional Information Pper serving: about
cal 579 pro 6g total fat 40g sat. fat 24g
carb 54g dietary fibre 7g sugar 29g chol 115mg
sodium 116mg potassium 408mg
calcium 7 iron 25 vit A 26 vit C 15