Ingredients
Scale
- 1½ cups all-purpose flour
- ½ cup unsalted butter, cold
- 3 tablespoons granulated sugar
- 1 large egg yolk
- 1 cup heavy cream
- 8 oz dark chocolate, chopped
- 1 cup fresh huckleberries
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Combine flour, sugar, and salt in food processor. Add cold butter pieces and pulse until mixture resembles coarse crumbs. Add egg yolk and pulse until dough forms.
- Wrap dough in plastic and chill 30 minutes. Roll out and cut circles to fit tart pans. Press into pans and trim edges. Chill another 30 minutes.
- Preheat oven to 375°F. Line tart shells with parchment and fill with pie weights. Bake 15 minutes, remove weights, bake 5 more minutes until golden.
- Heat cream in saucepan until just simmering. Pour over chopped chocolate in bowl. Let sit 2 minutes, then whisk until smooth. Add vanilla.
- Pour ganache into cooled tart shells, filling almost to top. Refrigerate 2 hours until set. Top with fresh huckleberries before serving.
Notes
- Chill pastry dough between steps to prevent shrinking during baking
- Use room temperature chocolate for smoother ganache incorporation
- Strain ganache through fine mesh to eliminate any lumps for silky texture
- Let ganache cool slightly before pouring to prevent melting the pastry
- Arrange huckleberries just before serving to maintain their fresh appearance
Nutrition
- Serving Size: 1 tart
- Calories: 385
- Sugar: 18g
- Sodium: 125mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 95mg