Chocolate ganache tart with cherry vodka sauce

Chocolate ganache tart with cherry vodka sauce

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by Andria Gaskins

WCNC.com

Posted on February 26, 2014 at 10:18 AM

Updated Wednesday, Feb 26 at 2:22 PM

www.quuencitykitchen.com

Chocolate Ganache Tart with Cherry Vodka Sauce
For the crust:
1 1/3 cups unbleached all-purpose flour
1/4 teaspoon kosher salt
1/2 cup (1 stick) cold unsalted butter, at room temperature
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
2/3 cup unsalted pistachios, ground in food processor
 
For the filling:
6 ounces bittersweet chocolate, finely chopped
6 ounces semisweet chocolate, finely chopped
4 tablespoons unsalted butter (1/2 stick), cut into small pieces
1 1/4 cups heavy cream
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
 
For the cherry-vodka sauce:
2 (10-ounce) bags frozen cherries (about 4 cups)
1/2 cup vodka
6 tablespoons granulated sugar
1/2 teaspoon pure vanilla extract
Preheat the oven to 350 degrees F.  Sift the flour and salt into a medium bowl.
 
To make the crust: Mix the butter and sugar in an electric mixer on medium until combined.  Mix in the vanilla and almond extracts. Reduce the speed to low and add the flour and pistachios. Mix until the dough comes together, about 2 minutes.
 
Dump the dough into a 9-inch tart pan with a removable bottom. Even press the dough in the bottom and up the sides of the pan, using a flat measuring cup.  Refrigerate the crust for 30 minutes.
 
Once chilled, prick it all over with a fork. Bake in the oven until golden brown and firm, about 20-25 minutes. Transfer the pan to a wire rack and cool complete, about 1 hour.
 
To make the filling:  Place the chocolate and butter in a heat-proof bowl. Bring the cream to a simmer in a small saucepan over medium heat and stir in the espresso powder to dissolve. 
 
Pour the hot cream over chocolate and butter and let sit for 2 minutes. Stir until smooth. Mix in the vanilla.  Pour the ganache into the cooled tart shell and refrigerate until set, 1 1/2 to 2 hours.
 
Meanwhile, prepare the sauce. Heat the cherries, vodka and sugar in a small saucepan over medium-high heat, stirring to combine. Bring to a boil, and then reduce heat to low and simmer, stirring occasionally, until cherries start to break down and syrup has thickened, about 50 minutes. Remove from heat and let cool.
 
Cut the tart and serve with the sauce.

 

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