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Ginger-Chocolate Ganache Tart
with Poached Pears

 

 

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Ginger-Chocolate Ganache Tart
with Poached Pears
Charlie Trotter Cooks at Home
by Charlie Trotter, 2000, Ten Speed Press

Alibris 

Serves 8

Tart Shell
6 tablespoons unsalted butter,
room temperature
1/2 cup sugar
1 egg
3/4 teaspoon pure vanilla extract
1/2 teaspoon salt
1/3 cup sifted unsweetened
cocoa powder
3/4 cup flour

Filling
12 ounces bittersweet chocolate, chopped
1 tablespoon unsalted butter
1 3/4 cups whipping cream
1/2 cup peeled and chopped fresh ginger
1/2 cup preserved ginger
Unsweetened cocoa powder for dusting

Pears
2 cups white wine
2 sticks cinnamon
8 black peppercorns
1/2 cup firmly packed brown sugar
4 small pears, peeled, halved, and cored

To prepare the tart shell:  Using an electric mixer or by hand, cream
the butter, sugar, egg, vanilla and salt in a large bowl until smooth. Add
the cocoa powder and mix well. Add the flour and mix until incorporated. Transfer the dough to a lightly floured work surface and shape it into a
ball. Cover with plastic wrap and refrigerate for 1 hour.
Preheat the oven to 375 degrees F. On a floured surface, roll out the
dough 1/8 inch thick, and then press it into an 8- or 9-inch tart pan,
trimming any excess. Prick the dough several times with a fork and bake
for 15 to 20 minutes, or until light golden brown. Remove from the oven
and cool completely.
To make the filling
:  Place the chocolate and butter in a medium bowl.
Bring the cream and fresh ginger to a boil in a medium saucepan over
medium heat, strain the mixture through a fine sieve over the chocolate,
and discard the ginger. Let the chocolate mixture stand for 3 minutes,
and then whisk until smooth. Fold in the preserved ginger and pour the
mixture into the tart shell. Refrigerate for 3 hours. Dust the tart with
cocoa powder and cut into 8 slices.
To prepare the pears
:  Combine the wine, cinnamon sticks, pepper-
corns and brown sugar in a medium saucepan. Add the pears and bring
to a simmer over medium heat. Simmer for 15 minutes, or until the
pears are tender.
Place a slice of the tart in the center of each plate, and top it with a
poached pear half.

 Insights:  This rich, intensely chocolate ganache also makes wonderful truffles. Prepare the ganache according to the recipe, pour into a bowl, and refrigerate.
Once it has hardened, form the truffles by using a small scoop or melon baller.
The truffles can be rolled in cocoa powder or dipped in melted chocolate.


More from
'Charlie Trotter Cooks at Home'

Chef Charlie Trotter R.I.P


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