Who doesn't believe in the perfect combination of dark chocolate and fully ripe cherries?
My passion for ganache (or truffle paste) really took off during my years in Munich and my regular visits to the Ruffini café, which serves the most wonderful truffle tartes of all kinds.
Now I've been living in my hometown of Nuremberg for a long time and unfortunately there's no such institution as the aforementioned Ruffini here. But my home-baked ganache dreams (partly) fill this gap.
Here I would like to introduce you to my dark truffle mixture and its combination with a homemade cherry jam - it goes so well together.
Of course you can also fill the tart with raspberries, blackberries or whatever. The only important thing is the consistency of the preserved fruit, which should resemble a firmer jam.
Ingredients for the dough (20 cm Ø tart tin):
- 230 gr flour
- 50 gr cornflour (maize)
- 95 gr sugar
- 150 gr cold butter pieces
- 2 large egg yolks
- 1/3 tsp ground vanilla
- pinch of salt
- 2-3 tbsp ice cold water
Ingredients for the cherry filling:
- 250 gr fresh cherries, pitted
- 1 tbsp cherry brandy
- 125 gr 2:1 preserving sugar
Ingredients for the ganache:
- 200 gr 70% chocolate
- 200 ml cream
- 1 tbsp sugar beet syrup
- 1 tbsp soft butter
Preparation:
It is advisable to prepare the cherry filling the day before. The filling should be well cooled to put it into the tart, otherwise it will be too liquid and the ganache will not spread well on the cherry layer.
So let's get started: first put the washed and pitted cherries in a saucepan and add the preserving sugar and the cherry brandy. Bring everything to the boil once and puree with a hand blender. Let the jam boil down for another 10 minutes at reduced heat. Pour into a preserving jar and leave to cool.
Now it's time to make the tart: quickly knead all the ingredients into a smooth dough and place in the fridge for at least 30 minutes, wrapped in cling film.
Heat the oven to 170°C convection oven. Butter a tart tin well and roll out the dough to a round shape. Carefully press the pastry sheet into the tin and cut off any excess pastry neatly. Prick the pastry base several times with a cake fork so that it does not puff up during baking. Cover the pastry base with baking paper and weigh it down with baking beads (or pulses).
Now place in the hot oven for approx. 15 min. Then remove the baking beads and baking paper and bake the pastry base again for 10 min until golden brown. Leave to cool on a cooling rack.
In the meantime, make the ganache. Finely chop the chocolate and pour into a stainless steel bowl. Bring the cream and sugar syrup to the boil and immediately pour over the chocolate. Using a spatula, stir the chocolate-cream mixture until smooth and then add the warm butter. As soon as the ganache is nice and shiny and everything is completely dissolved, it is ready.
Now spread the cherry jam about 1 cm thick on the cooled tart base. Then spread the still liquid ganache on top and smooth it down.
Place the tart in the fridge for at least 2 hours. It will keep well chilled and
and covered for 4 days.
I hope you like it as much as I do.
xx Dipika
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