In my pastry career, I have been lucky to meet a lot of passionate people who love food especially sweets as much I do. We all have a special connection through food but I have only formed a strong bond with only a few people. Let me introduce you to a special young lady whom I have the pleasure of working with everyday…
Meet Kendall Zusman.
Chef Dieter Schorner and Kendall Zusman at The Culinary Institute of America in New York
Kendall started baking at a young age of 7 years old. She was inspired to get into the kitchen by her grandmother. She would often help her in the kitchen when she was preparing food for family gatherings or parties. Kendall grew up watching cooking shows but one show in particular called “The Cake Boss” was her favorite. She would dream about doing all the fun and crazy cakes that Chef Buddy Valastro made at his bakery in New Jersey. Then, she would try to replicate it at home. There were numerous epic failures but she would never let it discourage her from trying again. She would do it so many times until she perfected the recipe. She went on to culinary school and graduated in 2014 from the Culinary Institute of America in Hyde Park, New York…for an associates degree in baking and pastry.
Kendall Zusman at the Culinary Institute of America in New York // Photo: @sherriesavorsthecity
I was first introduced to Kendall when she applied for an internship position at Sweet Mandy B’s bakery. I was so impressed with her work ethic, I knew she would be a great fit for the bakery. Kendall has a great positive attitude and would go above and beyond to get the job done. She has proven to me that hard work and determination does pay off. We loved her so much that we offered her a full time job at the bakery. To my pleasant surprise, she said “yes” and has been at Sweet Mandy B’s for three years now.
She is constantly growing to become one of our strongest and well-rounded employee at the bakery. Kendall is always willing to learn something new and take ownership of her responsibilities. So, it’s with my absolute pleasure to share you her decadent Sweetheart Tart recipe.
This Sweetheart Tart is actually one of the first recipes that wowed her family and friends. If you know Kendall like I do, you know that she is a chocoholic. Chocolate is so versatile and the possibilities are simply endless.
The Sweetheart Tart begins with a shortbread crust with a touch of vanilla bean, and cinnamon. Then it’s filled with a rich, creamy cinnamon-infused ganache. After it sets, it is finished with a cinnamon-white chocolate drizzle and garnished with whatever fresh fruits that are in season. This is a wonderful recipe to have in your repertoire because it’s a definite crowd pleaser. The fresh fruit, cinnamon, and chocolate combined together will make your tastes buds sing! I love all the textural contrast; from the buttery crust to the smooth creamy ganache, it has a nice mouth-feel and flavor. It’s an impressive dessert for sharing amongst your friends and family.
Let’s get baking….
- 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
- 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)
- 2 cups white chocolate chips
- 1 Tablespoon ground cinnamon
- 1 Tablespoon vegetable oil
- Preheat oven to 350 degrees F.
- Begin by spraying your tart pan with baking spray and set aside.
- Melt your butter in a microwave safe dish for about 40 seconds.
- 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.
- In a medium sized bowl, combine your melted butter sugar salt, zest, and vanilla bean seeds.
- Whisk until combined.
- Add your flour in 2 additions.
- Mix until it forms into a dough.
- 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.
- 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.)
- Make sure to have an even flat layer on the bottom with the same thickness as the sides.
- Trim edges with a sharp knife.
- Using a fork, prick all over.
- Spray the pressed pastry shell with baking spray.
- Line with aluminum foil on top.
- Fill with raw cannelini beans on top.
- Wrap the foil around the beans to secure it.
- Bake for 20 minutes.
- Remove the beans and foil.
- Let it bake for another 10 minutes or until golden brown all over.
- Set aside to cool to room temperature.
- In a large bowl, combine your chocolates and butter.
- Set aside.
- 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.
- Once it begins to boil, cover with plastic wrap and remove from heat.
- 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!
- After it sits for an hour, place the saucepan back on the stove over medium-high heat.
- Once it boils, pour through a strainer (to remove your cinnamon sticks and bean) onto your chocolate and butter mixture.
- Add remaining 2 Tablespoon of cinnamon.
- Let the cream sit on the chocolate for a minute or two to let it melt the butter and chocolate.
- Begin stirring in the middle and then faster until it is homogenous and the chocolate is smooth and shiny.
- 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!)
- Then, place in the refrigerator and let it set for about 30-45 minutes.
- Fill a large pot with water and place on the stove over medium-high heat.
- Place your white chocolate chips into a metal bowl and set on top of the pot. (This is what you call a double boiler.)
- Using a rubber spatula, make sure to stir your white chocolate as it’s melting.
- Once its all melted, add your cinnamon and stir it into to the chocolate.
- Add the vegetable oil to loosen it up a little bit so it is easier to pipe.
- Place in a piping bag.
- Drizzle lines all over the chocolate ganache tart.
- Garnish on top with whatever fresh fruits that are in season.
- Enjoy!
I cannot wait for you guys to try Kendall’s recipe. One bite of the Sweetheart Tart and you will fall in love with the rich flavors and textures. It is a stunning dessert that is relatively simple to make but will surely impress anyone you serve it to.
Sweetheart Tart // Photo: @whatscookingwithkendall
If Kendall is not baking her heart out at Sweet Mandy B’s bakery or cuddling with her puppy, you can find her scoping new restaurants and bakeries. Make sure to follow her on Instagram for more sweet inspiration.
What’s your favorite dessert recipe?
Savor Every Moment,
Sherrie
