Chocolate Berry Tart
Source of Recipe
Wilton Enterprises
List of Ingredients
Ganache Filling:
1/2 cup Dark Cocoa Candy Melts®, coarsely chopped
2 tablespoons heavy cream
Heat candy melts and cream in medium saucepan, whisking until chocolate mixture is melted and smooth. Do not boil. Cool.
Crust:
1 cup crushed shortbread cookie (about 20)
1/2 cup finely chopped pecans
1/4 cup butter or margarine, melted
Preheat oven to 375°F. Lightly spray bottom of 9-inch tart pan. In small bowl, combine all crust ingredients. Mix well. Pat mixture into bottom and sides of tart pan. Bake 7-9 minutes. Cool.
Chocolate Pastry Cream:
1-1/3 cups milk
2/3 cup semi-sweet chocolate chips
1/3 cup granulated sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
4 large egg yolks
3/4 teaspoon pure vanilla extract
Strawberries (for garnish)
Recipe
In medium sauce pan, combine milk and chocolate chips. Bring to a simmer and stir until chocolate is melted and smooth. Combine sugar, flour, cornstarch and egg yolks in mixing bowl. Beat on high speed until thick and pale yellow about 2 minutes. Gradually pour about 1/3 of the hot chocolate mixture into egg mixture, stirring to combine. Pour the mixture back into the sauce pan and cook whisking constantly, until the custard is thickened and begins to bubble over low to medium heat. Continue to cook whisking 45-60 seconds. Using a clean spatula, scrape the custard into a clean bowl. Stir in vanilla extract. Cover the surface with wax or parchment paper to prevent skin from forming. Let cool, then refrigerate 20 minutes. Will keep refrigerated up to two days.
Spread ganache into cooled crust. Top with chocolate pastry cream and garnish with fresh strawberries. (Can be refrigerated up to two days.)
Makes 8-10 servings
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