Sweetheart Tart
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 8 servings
Ingredients
For the Tart Dough:
  • ½ Tablespoon fresh lemon zest
  • ½ teaspoon cinnamon
  • 1 cup (2 sticks) unsalted butter, melted
  • 6 Tablepoon granulated white sugar
  • ½ teaspoon kosher salt
  • 2 ½ cups all purpose flour
  • 1 whole vanilla bean, scraped
For the Cinnamon Ganache Filling:
  • 8 ounces Ghirardelli semisweet chocolate, finely chopped
  • 4 ounces Ghirardelli bittersweet chocolate, finely chopped
  • 1 cup heavy cream
  • ¼ cup unsalted butter
  • 3 Tablespoon granulated white sugar
  • ½ teaspoon kosher salt
  • 2 Tablespoon ground cinnamon
  • 3 cinnamon sticks
  • 1 whole vanilla bean, scraped (save the bean)
For the Cinnamon-White Chocolate Drizzle:
  • 2 cups white chocolate chips
  • 1 Tablespoon ground cinnamon
  • 1 Tablespoon vegetable oil
Instructions
  1. Preheat oven to 350 degrees F.
For the Tart Dough:
  1. Begin by spraying your tart pan with baking spray and set aside.
  2. Melt your butter in a microwave safe dish for about 40 seconds.
  3. Cut your vanilla bean in half, and using the backside of your knife, scrape out the seeds and put into a mixing bowl. FAB TIP: Keep the whole vanilla bean because it has great flavor. I like to make vanilla sugar by placing the beans and granulated sugar together in a food processor. Pulse until finely ground. Store in an airtight container.
  4. In a medium sized bowl, combine your melted butter sugar salt, zest, and vanilla bean seeds.
  5. Whisk until combined.
  6. Add your flour in 2 additions.
  7. Mix until it forms into a dough.
  8. Let the dough rest for 10 minutes in the refrigerator. FAB TIP: Chilling the dough makes it much easier to work with and a lot less sticky.
  9. Once the dough is done chilling, start by pressing some dough on the bottom of your tart pan, and work your way up the sides as well. (You may not use all of it.)
  10. Make sure to have an even flat layer on the bottom with the same thickness as the sides.
  11. Trim edges with a sharp knife.
  12. Using a fork, prick all over.
  13. Spray the pressed pastry shell with baking spray.
  14. Line with aluminum foil on top.
  15. Fill with raw cannelini beans on top.
  16. Wrap the foil around the beans to secure it.
  17. Bake for 20 minutes.
  18. Remove the beans and foil.
  19. Let it bake for another 10 minutes or until golden brown all over.
  20. Set aside to cool to room temperature.
For the Cinnamon Ganache Filling:
  1. In a large bowl, combine your chocolates and butter.
  2. Set aside.
  3. In a medium sized saucepan, place your cream, sugar, salt, cinnamon sticks, and vanilla bean (scraped and toss the whole thing in it) on the stove over medium heat. Stir occasionally.
  4. Once it begins to boil, cover with plastic wrap and remove from heat.
  5. Let sit for an hour. FAB TIP: This process is known as steeping. Steeping is a process to extract flavor or infuse flavor into the cream, in this case we are extracting flavor from the cinnamon sticks and the vanilla bean. This will give the ganache a nice flavor!
  6. After it sits for an hour, place the saucepan back on the stove over medium-high heat.
  7. Once it boils, pour through a strainer (to remove your cinnamon sticks and bean) onto your chocolate and butter mixture.
  8. Add remaining 2 Tablespoon of cinnamon.
  9. Let the cream sit on the chocolate for a minute or two to let it melt the butter and chocolate.
  10. Begin stirring in the middle and then faster until it is homogenous and the chocolate is smooth and shiny.
  11. Grab your tart shell, and fill it to the top, and give it a little shake so that the ganache sets flat. (You might have extra ganache!)
  12. Then, place in the refrigerator and let it set for about 30-45 minutes.
For Cinnamon-White Chocolate Drizzle:
  1. Fill a large pot with water and place on the stove over medium-high heat.
  2. Place your white chocolate chips into a metal bowl and set on top of the pot. (This is what you call a double boiler.)
  3. Using a rubber spatula, make sure to stir your white chocolate as it’s melting.
  4. Once its all melted, add your cinnamon and stir it into to the chocolate.
  5. Add the vegetable oil to loosen it up a little bit so it is easier to pipe.
  6. Place in a piping bag.
  7. Drizzle lines all over the chocolate ganache tart.
  8. Garnish on top with whatever fresh fruits that are in season.
  9. Enjoy!
Recipe by Fab Food Chicago at https://www.fabfoodchicago.com/fab-recipe-sweetheart-chocolate-tart/