Hi, I have been wondering what to do with the English version of the recipes I am making for Taste Magazine. I decided to share the English version here and if anyone wants to read the Greek, then my column appears in every Taste Magazine with the Phileleftheros . Here is the strawberry ganache recipe and photographs I created for the March edition. Super easy, and I honestly think I managed to eat this tart all by myself over the course of four days. It’s not because others didn’t try to eat it, I just happened to enjoy 2-3 slices a day. Needless to say I have gained a few pounds since I posted this! :/ Ah well, worth it! For those who want to link to the Greek PDF, click here: Afrodite kitchen-2.
Level of Difficulty: 2/5
Time: about 6 hours (including cooling time)
Makes: 10 servings
for the crust:
2 cups Oreo cookie crumbs (or other chocolate cookie crumbs)
1/4 cup melted unsalted butter
for the filling:
285 grams excellent quality semisweet chocolate, chopped into small pieces
1 & 1/4 cups whipping cream
2 tablespoons raspberry liqueur or brandy
1 tablespoon unsalted butter, at room temperature
5-8 quartered fresh strawberries
1/4 cup fresh blueberries
icing sugar for dusting
Preheat the oven to 190C. Scrape the white filling out of the individual cookie crumbs if you are using Oreo cookie crumbs and blend the chocolate cookies in a food processor until you have 2 cups of chocolate cookie crumbs. Mix the chocolate cookies crumbs together with the melted butter, ensuring that the butter doesn’t clump together in patches. Press the cookie crust into the bottom and up the sides of an 8 inch tart pan with fluted sides and a removable bottom. Bake for 10 to 12 minutes at 190C. Let the tart base complete cool before moving onto the next step. Place the chopped chocolate in a large glass bowl. Add the whipping cream to a small pan. Bring the whipping cream to a bare simmer over a heated stove. Pour the heated whipping cream over the chocolate and gently stir with a spatula until the chocolate completely melts. Stir in the softened butter and raspberry liquor to the chocolate mixture. Pour the chocolate mixture into the cooled tart. Refrigerate the tart for 5 hours or until it has set. Once the tart set, decorate the top of the tart as you wish.