The baking crew and I were at it again. This time, the challenge was pies.
Yay! I heart making pies!
Cory made a beautiful apple, walnut, goat cheese pie (gorgeous … but a little dry: even he agreed). Tom & Aimée made a really delicious pecan pie (nothing to fault with this one at all), and Meredith made a super flavourful apple & cranberry pie (she had some pastry issues … but the filling was spot on).
We went pie crazy! I went pie crazy!
Not only did I make my chocolate – cranberry tart … but I also thought it’d be fun to arrive with some mini chocolate-pecan-cherry tarts topped with pumpkin ganache (talk about a real mouthful!).
Mother of Jerome!? (It can’t always be Pearl right?) What was I thinking?
I was thinking … “I am not 100% sure that the chocolate – cranberry tart will turn out exactly as I want it too… so why not add a new component to an already loved classic and giver!” Welcome to how my mind works … these are the types of internal dialogues I have … all.the.time.
Since we were baking these in honour of American Thanksgiving … I thought … pumpkin, pecans, chocolate, cherries and pie … individually they all remind me of Thanksgiving … combined … they SCREAM Thanksgiving (and deliciousness in a bite).
How could I *not* make these??! Exactly. I had no choice. chocolate-pecan-cherry tarts with pumpkin ganache were a must.
This recipe is a combination of my own chocolate-pecan pie and momofuku milkbar‘s pumpkin ganache. I had been flipping through my momofuku milkbar cookbook, spotted the ganache recipe and thought it would be the perfect complement to my tart filling. Although you need to plan ahead (the ganache recipe calls for a minimum of 4 hours in the fridge), the entire recipe is dead easy. And ridiculously delicious.
*bakers note: according to the recipe book, you MUST use an immersion blender to make this ganache.
My chocolate-pecan-cherry filling actually originated from a pecan pie recipe: it’s what I consider to be my *go to* pie. The one I make when I don’t have much time, when I don’t want to blind bake my pastry dough, and when I want to impress people. The original recipe brings a smile to everyones face … I decided it was time to switch it up a bit.
If you’re new to pies and tarts and want to try something easy and delicious: this is the recipe for you. Plus you’ll impress everyone when they see how pretty the tarts look with a little piped pumpkin ganache.
chocolate-pecan-cherry tarts with pumpkin ganache
basic pastry dough (I omit the sugar and water from the recipe)
momofuku milkbar’s pumpkin ganache
150 g white chocolate
2 tbsp. butter
1 tbsp corn syrup
1/4 c. cold heavy cream
1/3 c. pumpkin purée
1 tsp. salt
1/4 tsp. cinnamon
Combine the white chocolate and butter in a medium bowl over gently simmering water (you don’t want the water to touch the bottom of your bowl), and melt. You want the chocolate to be barely warm to the touch. You can also do this in a microwave in 15 second bursts (stirring between each blast).
Transfer your chocolate mixture to a tall and narrow container – something that will accommodate an immersion blender (mine came with a 1 litre container-like bowl). Add the corn syrup to the chocolate mixture and buzz with your hand blender. After a minute, stream in the COLD heavy cream. You’ll see that the ganache will come together in a smooth and shiny texture.
Blend in the pumpkin purée, salt and cinnamon.
Put the ganache in your fridge to firm before using; a minimum of 4 hours, or overnight. If not used immediately, this can be stored in an airtight container in the fridge for up to 1 week.
1/2 c. brown sugar
2 tbsp. all-purpose b. flour
3 eggs, beaten
1 1/2 c. chopped pecans
1/2 c. bittersweet chocolate chips
1/2 c. dried cherries, chopped
1 c. corn syrup
1 tsp. vanilla extract
2 tsp. butter, melted
Heat your oven to 350 F. Roll out your dough on a lightly floured surface. I was able to roll it out, cut out 12 pieces and line the 12 muffin cups in my pan. I like to have my dough as cold as possible … so once I’ve lined the muffin cups, I return the pan to the freezer while I make the filling.
In a large bowl, mix the sugar and flour together. Add the eggs, pecans, chocolates, corn syrup, butter and vanilla. Stir well. Pour the mixture into the prepared pie crusts.
Bake for 20 minutes on the lower rack of your oven. You’ll know that they are ready when the centre doesn’t jiggle. Careful! These babies are hot! Corn syrup, pecans and brown sugar … all things that heat up quickly! Remove from the oven and allow to cool in the pan on a wire rack.
I decided to re-whip the pumpkin ganache before putting it in the piping bag. I just wanted to get it a little fluffy. After quickly whipping the ganache, I filled a piping bag and piped each mini tart (using a star tip).
Don’t they look pretty? They tasted pretty awesome too!
ps … my chocolate-cranberry tart won best in show!