My new discovery: Goji berry. It is THE superfood. These berries grow on vines that reach over 20 feet in length in the remote, unpolluted hills and valleys of Tibet and Mongolia. The goji berry is a complete protein loaded with 18 amino acids including all 8 essential amino acids and contain over 20 trace minerals and vitamins. The ones I ordered from Amazon are certified organic, kosher, vegan and raw. Its taste is very similar to that of a date, only slightly more bitter.
You can eat them right out of the bag, add to cereals, smoothies, trail mixes or salads. Heidi likes to chop and add them to oatmeal, power bars and granola. If you have not already, make sure to check out her book “Super Natural Cooking” on your next trip to the bookstore. It is loaded with super-healthy and yummy recipes. The photos are alone worth buying the book.
Back to the tart… Chocolate ganache tart has become an addiction for me and my friends. It is very simple to prepare and even a small slice satisfies the strongest chocolate craving instantly. I bake it almost every week.
To spice it up, I experiment with different dough recipes and toppings. This time, I crowned these little tarts with goji berries. The chocolate ganache makes it quite hard to taste the goji berries, but the bright red color of the berries is a great contrast to the velvety dark brown color of the ganache.
CHOCOLATE GANACHE TART with GOJI BERRIES
- 1+1/4 cups all-purpose flour
- 1/4 cup cocoa
- 1/2 cup confectioners’ sugar
- 1/4 tsp salt
- 1 stick plus 1 tbsp (9 tbsp) unsalted butter, chilled and cubed
- 1 large egg yolk
- 12 ounces (330 gr) bittersweet chocolate, chopped
- 1+1/4 cups heavy cream
- 1/2 cup Goji berries
- Preheat the oven to 375 F (190C) degrees.
- Pulse flour, cocoa, sugar and salt in a food processor.
- Add butter and pulse until it resembles a coarse meal.Stir in the yolk and pulse again until the dough forms clumps and curds.
- Turn the dough out onto a work surface and very lightly and sparingly, knead just to incorporate dry ingredients.
- Butter a 9-inch fluted tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan. Freeze crust at least 30 minutes before baking.
- Bake blind for 25 minutes, remove the weight and bake for another 10 minutes. Let cool. (If you are going to use smaller tart pans like I did, adjust baking time accordingly. I baked 6 small tarts for 18 + 8 minutes.)
- Place chocolate in a large mixing bowl. In a small saucepan, bring cream to a boil. Pour hot cream, through a sieve, over chocolate. Stir until smooth and creamy in texture. Pour chocolate mixture into center of cooled tart shell (if chocolate is lumpy, pass through a sieve).
- Sprinkle Goji berries on top and refrigerate until set, at least 2 hours. Keep refrigerated until serving time.
Really wonderful! Those goji berries must add an interesting touch to this scrummy tart…
Your pictures are really beautiful!
Photos are amazing (I loved the last one) and I am sure they taste yummy, as well. I think I should stop visiting your blog; I’m trying to stick to my diet and your blog doesn’t help at all 🙂 We are, even my hubby visits your blog:), addicted to your posts and photos.
Keep posting, please:)
The photos and the tart are just spectacular! Here is a question for you, you say you bake one almost every week, I do hope you burn off those calories! Nice Job..
You’ve sold me on Goji berries, Cenk, as well as these stunning chocolate tarts!
Thank you Rosa!
Zeynep Seda – I am thrilled to hear such nice things. Thank you!
Aysegül – I have a dedicated team of tart eaters. I am lucky if I get a chance to taste them myself.
Ivonne – Definitely try them. You’ll get hooked.
I’ve never had goji berries but I keep seeing them pop up all over the place. Have you thought about making some sort of ice cream with them?
Brilynn – Interesting suggestion… but the second bag is nearly finished. I will give it a try when I reorder. Thanks!
hi! i just came upon your website while googling “strawberry scones” and think you blog is fantastic. the recipes are right up my alley and the pictures are so delicious! thank u for sharing!
I think Cocout&Lime made an ice cream with them and turned out good. I just recently started usig them i baked goods like muffins and brioches.
Beautiful pictures and you are so right, chocolate ganache tarts are addicting!
I know that feeling! I’m going to try one of your recipes for my fiance this weekend. I’ll let you know how well I do.
Thank you Lisa!
Tartelette – I think brioche is a very good idea! I’ll let you know how it turns out.
Ayşegül – I can’t wait to read about your experience.
Looks yummy! Recipe is on the to do a list!
Goji berries is (wolf berries) can b bought in san francisco china town in the preserved(dried mushrooms, etc)food stores – also in a few tea stores – they are used in recipes with chicken soups etc. Make sure when buying that the berry is not dried out but stll is somewhat moist. They are nice to eat out of the hand, too.
Again you amazed me with using goji berries on chocolate tart! Where I came from, we use the berries mostly for soup or gravy-based vegetables dishes. I should try it next time.
yummy!I love Chocolate Ganache