Flourless Chocolate Ganache Tart N Warm Cherry And Blueberry Ruby Porto Sauce Recipes

CHOCOLATE GANACHE AND RASPBERRY TART

Steps:

• Using on/off turns, mix flour, butter, and sugar in processor until coarse meal forms.
• Mix egg yolks, lemon juice, and 1 tablespoon water in small bowl. Add to processor; mix until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic. Chill 30 minutes. DO AHEAD: Dough can be made 2 days ahead. Keep chilled.
• Preheat oven to 375°F. Butter 9-inch diameter tart pan with removable bottom. Roll out dough on lightly floured work surface to 12-inch round. Fit dough into pan; trim overhang. Freeze 20 minutes.
• Bake crust until golden, 25 minutes; cool.
• Meanwhile, bring cream just to boil in small saucepan. Remove from heat. Add chocolate; stir until smooth. Stir in liqueur and vanilla. Cool ganache 15 minutes.
• Transfer cooled crust to platter. Spoon chocolate ganache into crust and smooth top. Arrange raspberries atop chocolate. Stir raspberry jam and 1 1/2 teaspoons water in small saucepan over medium heat until smooth. Brush warm glaze over berries. DO AHEAD: Can be made 8 hours ahead. Cover and let stand at room temperature.

CHOCOLATE GANACHE TART WITH CHERRY-VODKA SAUCE

Steps:

• For the crust:
• Heat the oven to 350°F and arrange a rack in the middle.
• Combine butter, sugar, vanilla seeds, and salt in a large bowl and stir until evenly incorporated.
• Add flour and stir until just combined and a soft dough forms.
• Sprinkle dough over the bottom of a 9-inch tart pan with a removable bottom.
• Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the pan (flour the cup occasionally to prevent sticking).
• Cover the tart shell with plastic wrap and let it rest in the refrigerator for 30 minutes.
• Once chilled, prick it all over with a fork and bake until golden brown, about 20 to 25 minutes.
• Remove from the oven and cool completely on a wire rack.
• For the filling:
• Place chocolate and butter in a medium bowl; set aside.
• Combine cream, sugar, and salt in a small saucepan over medium heat and stir until sugar dissolves and liquid is just at a simmer, about 4 minutes.
• Pour cream mixture over chocolate and butter and let sit until melted, about 4 minutes. Gently stir until smooth.
• Pour ganache into the cooled tart shell and transfer to the refrigerator.
• Chill until set, about 1 1/2 to 2 hours.
• For the cherry-vodka sauce:
• Place cherries, vodka, sugar, and reserved vanilla bean from the crust in a small saucepan over medium-high heat and stir to combine.
• Bring to a boil, 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.
• Serve with slices of tart.

FLOURLESS CHOCOLATE GANACHE TART N WARM CHERRY AND BLUEBERRY RUBY PORTO SAUCE

Steps:

• 1. To make tart shell, place Almond Meal (or pulverized nuts), maple syrup, and butter in bowl and fold until properly mixed. Place parchment paper in 8-10 inch tart pan with removable bottom. 2.Preheat oven to 375F 3. Butter the sides of pan for easy removal. 4.Press mixture into tart pan. 5. Bake crust for 15-20 min or until golden brown. 6. Set up 2 double boilers 7. Place chocolate in a double boiler and melt. 8. In other double boiler heat cream until scalding hot. 9. Beat egg yolk into the boiler with chocolate. (chocolate will slightly harden and clump it's ok it will smooth out again once you add the cream). 10. Pour scalding hot cream into the chocolate and stir or beat until all the chocolate is smooth again. 11. Pour mixture into shell and chill tart for at least 2 hours 12. To decorate, cut out a stencil of a pattern and place over the tart. Pour powdered sugar into a sifter and sprinkly lightly over the stencil. Remove stencil and serve. SAUCE: 1. If cherries and blueberries are frozen; thaw, drain and save the juice. 2. Pour juices from cherries into glass cup and add merlot and Porto to measure 1 cup. 3. Stir 3 tablespoon of honey and 1 tablespoon cornstarch in heavy small saucepan until no lumps remain. 4. Gradually whisk in wine mixture, then cherries and blueberries. 5. Cook over medium-high heat until cause boils, thickens and is translucent, stirring frequently, about five minutes. 6. Remove from heat. Stir in vanilla extract. 7. Spoon warm sauce over Ganache tart and serve immediately.