We live near a berry farm.
Every summer we pick the berries on the farm.
Lots and lots of raspberries, blackberries, American bramble berries, Marion berries, silvan berries, boysen berries, logan berries, tay berries, young berries…
You name it, we pick it.
The days that follow are filled with… eating fresh berries, duh!!
And the days following that are filled with jam making, tart baking and prepping berries for the freezer so that we are all set for smoothie making for the months to come.
The tart making is my favourite part though…
Go figure 🙂
Salted Caramel Ganache Tart
For the Chocolate Shortbread Crust:
200g plain flour
25g cocoa powder
150g cold unslated butter, chopped
1 small egg yolk
For the Salted Caramel Ganache:
180g caster sugar
300ml whipping cream
200g dark chocolate, chopped
1 vanilla bean, split and seeds scraped
3g fine Pink Himalaya salt
For the Topping:
Edible gold dust or glitter
Make the Chocolate Shortbread Crust:
Put the flour, cocoa and butter into a food processor and blitz until it becomes a fine meal. Add the egg yolk and blitz to mix. Tip the mixture out onto a work surface and , working with the palms of your hands, press the crumbly mixture onto the work bench, gathering up it up and pressing it again until it comes together as a dough. It will feel like it’ss too dry and won’t bind, but it will, just keep pressing it together. From the dough into a disc, wrap in plastic wrap and leave to chill in the refrigerator for 2 hours.
Roll the pastry out to 3mm thick and line the base and sides of a shallow 20cm loose-bottomed lightly greased tart pan. Trim off any excess dough around the rim of the pan and chill in the freezer for 30 minutes.
Preheat the oven to 180°C.
Line the tart shell with foil and fill with baking weights. Bake for 15 minutes, remove the foil and bake for a further 5 minutes, or until the shell is dry. Leave to cool completely before removing the ring.
Make the Salted Caramel Ganache:
Put the sugar in a heavy based saucepan over medium heat. Stir until the sugar melts and becomes a light buff-coloured caramel. Reduce the heat and continue stirring until the caramel goes a deeper nut-brown and starts to foam. Add the cream all at once, being careful as it will splutter. Keep stirring until the mixture is smooth and remove from the heat. Set aside and leave it to cool slightly (about 15 minutes or so).
Put the chopped chocolate into a heat-proof bowl along with the vanilla seeds. Pour the slightly cooled caramel over the chocolate and vanilla and stir until the chocolate has melted and the mixture is smooth. Use an electric mixer fitted with the whisk attachment to beat the ganache until it is silky and shiny (a few minutes). Add the salt and stir to combine.
Pour the ganache into the tart shell. Leave to cool for about 30 minutes. Top with fresh raspberries, chopped pistachios and sprinkle with gold dust. Refrigerate until ready to slice and serve.
adapted from here