My sister is very honest. When you bake and share it with people, you need some honest feedback (you need lots of compliments too, which is why I love my enthusiastic husband and parents, and aunts!). She suggested some changes to this tart in the flavor department, mostly to make it sweeter. I agreed with her, so I’ve adjusted the recipe to reflect this. This is how I’ll be making this tart from now on! The tart dough is sweet and tastes like mild sugar cookies. The hidden layer of ganache adds some depth, and the fresh strawberries give you some juiciness and color appeal!
This tart is best with fresh strawberries, so I’m hoping to re-make it this summer after picking some at a you-pick farm nearby. We’ll see if I can win Amy’s approval with the re-vamping. After all, I am getting into recipe development, so I need to listen to my consumers requests!
1 ¼ c. flour, plus more for dusting work surface
2/3 c. powdered sugar
8 T. cold butter, cut into small cubes
1 egg yolk
1 T. heavy cream
1 t. vanilla
½ c. chocolate chips
¼ c. heavy cream
8 oz. cream cheese, softened
1 c. powdered sugar, sifted
1 t. vanilla extract
2 T. strawberry jam
Fresh strawberries, sliced (approx.12 oz.)
Melted semisweet chocolate, for drizzling (I just reserved some ganache for this)
Place flour and sugar in food processor. Scatter butter on top; process in 1-second pulses to cut butter into mixture until it resembles coarse meal. Add egg yolk, cream, vanilla and process until dough comes together. Wrap dough in plastic wrap and press into a small disc. Refrigerate at least 1 hour or up to 48 hours. Remove the dough from refrigerator (if refrigerated for more than 1 hour, let stand at room temperature until softened slightly). Unwrap and roll the dough out on lightly floured surface to a 13-inch round. Transfer to a 9-inch pie pan. Mold dough to pan and remove excess off top. Set pan on baking sheet and freeze for 30 minutes.
Preheat oven to 375° F. Press a 12-inch square of foil into the frozen shell and over edge. Fill with pie weights. Bake for 30 minutes, rotating halfway through. Remove from oven and remove the foil and weights. Continue to bake until deep golden brown, 5-8 minutes longer. Transfer to wire rack to cool.
Place chocolate chips in a heatproof bowl. Boil the cream in the microwave and pour over chocolate. Whisk together until smooth, reheating if necessary. Spread ganache in thin layer over the bottom of cooled tart shell. Allow to set before proceeding.
Beat cream cheese and sugar in bowl on medium-high speed until smooth. Blend in vanilla and strawberry jam. Spread over the cooled ganache.
Starting from outside and working toward center, place sliced strawberries in circles slightly overlapping each other. Drizzle with melted chocolate, if desired. Chill until ready to serve.
Adapted From: Annie’s Eats