*Canadian Living, July 2012, modified
Topping:
- 2-1/4 cups fresh or frozen berries (suggest using ¾ cup of each: strawberries, raspberries, saskatoons)
Ganache:
- 1-1/2 cups whipping cream
- 8 oz chocolate, chopped (226 g or 8 squares)
Crust:
- 1/2 cup butter, softened
- 1/3 cup sugar
- 1 egg
- 1/2 tsp vanilla
- 1 cup flour
- 1/3 cup cocoa powder
- 1/4 tsp baking powder
- Pinch of salt
In a 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 into the bottom and build up the sides of a 9-inch tart pan or spring form pan. Refrigerate for 30 minutes. Then bake for 30 minutes at 350°F, until surface appears dry. Let cool.
In a small pan, bring cream to boil. Pour over the chopped chocolate, which is in a bowl. Let stand for 2 minutes. Whisk until chocolate is melted and smooth. Pour into prepared crust.
Attractively arrange your berries on the top of the ganache. One suggestion is to use raspberries around the outer edge of the tart. Use quartered strawberries in the centre. Fill in the space between the red berries with saskatoons.
Refrigerate for at least 2 hours.
Made with:
Saskatoons
Strawberries
Raspberries