Blackberry Ganache Tarts

As seen in The Drive Magazine

Spending Valentine’s Day in this year? Get cozy and treat your special someone to a decadent dessert that is both simple and delicious.  The bonus? This recipe can be prepped in advance for those with a busy schedule (my favourite part)!

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What you will need:

For the Crust:

For the Ganache:

  • 1 3/4 cups semi-sweet chocolate chips

  • 2 tbsp butter

  • 1/4 cup heavy cream

For the Topping: 

  • Pint of blackberries (raspberries, strawberries, and blueberries work well too)

  • Confectioner’s sugar for dusting/decoration

Directions

  • Preheat your oven to 350 degrees. In a small bowl, combine flour and salt. In a stand mixer, beat the butter at medium-high speed until fluffy, 3 to 5 minutes.  Once fluffy, add the sugar and beat until combined. 

  • Next, add the flour and salt to the butter mixture and mix on low speed just until combined.

  • With the remaining butter, evenly coat the tart shells to prevent the dough from sticking. Once finished, roll out the dough on a floured surface to a one centimetre thickness and press evenly into the shells. Refrigerate until firm, about 20 minutes.

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  • Remove the tart shells from the fridge and place enough pie weights in each to cover the bottom. This will keep the dough from rising in the middle while baking.

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  • Add the tart shells to a baking tray and bake for 15 minutes or until golden and firm. Once baked, immediately place them on a cooling rack. When they have cooled enough, remove the weights and cookies from the shells. Set aside.

To make the ganache, melt butter in a sauce pan over low heat.  Once melted, add the chocolate and mix until melted.  Be sure to mix constantly so they chocolate does not burn.

Next add the heavy cream and stir until it is completely combined and there are no lumps. 

After the ganache is complete, pour a layer into each tart (enough to generously cover the bottom).  Spread it evenly with the back of a spoon if needed. 

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Finally the fun part! Add a layer of berries to the top of the tart and sprinkle confectioners sugar to decorate.  Be sure the berries are completely dry from washing before adding them to the tart.  

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  There you have it! A super simple but decadent dessert to serve this Valentine’s Day, or any special occasion! 

-Mona

Holiday Gingerbread Cookies

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As seen in The Drive Magazine

I absolutely love Gingerbread Cookies around this time of year. They bring up nostalgic memories as soon as you take your first bite. My own memory was growing up in my parents’ bakery, constantly stealing the smartie buttons and then quickly hiding away to enjoy them before anyone noticed! Looking back, I’m sure they were on to me. It was one of many great memories from my childhood that I can’t help but celebrate every holiday season, and It makes me so happy to be sharing my recipe with you.

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To start you will need:

  • 2 1/4 cups flour

  • 1/4 tsp baking soda

  • 1/4 tsp salt

  • 1 tsp cinnamon

  • 2 tsp ground ginger

  • 1/2 tsp ground nutmeg

  • 1/2 cup unsalted butter (softened)

  • 1/3 cup packed light brown sugar

  • 1/3 cup unsulfured molasses

  • 1 large egg

  • sprinkles and royal icing for decorating

In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ground ginger, and ground nutmeg; set aside. With an electric mixer on medium speed, beat the butter and brown sugar until well combined and smooth. Add in your molasses and egg.

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With the mixer on low speed, add your flour mixture; mix just until a dough forms. Place dough on floured plastic wrap and pat into a square. Be sure it is wrapped well. If the flour is preventing the plastic wrap from sticking, add a second layer. Once your dough is wrapped, place it in the fridge for 1.5 hours

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Preheat the oven to 350 degrees F. Then divide your dough into two pieces. This way one is continuing to chill while you work with the other. The firmer the dough, the easier it will be to work with.

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Roll out your first half of dough to a 1/8-inch thickness on a lightly floured work surface. Begin to cut your gingerbread shapes with your chosen cookie cutter. I used a 5-inch gingerbread man cookie cutter and was able to get a dozen cookies. You can use any cookie cutter you prefer, just keep in mind if it is smaller to decrease your cooking time, likewise if the cookie is larger.

Carefully lift your cut cookie shapes and place them 1 inch apart on lined baking sheets, then place in the freezer for 20 min. Repeat, with your second refrigerated piece of dough.

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Bake for 8 minutes or until the edges of the cookies start to brown. Let the cookies cool on the baking sheets for 1 to 2 minutes, then move them to a cooling rack. Once your cookies have completely cooled, you can begin to decorate! You can also store them in an airtight container for up to 5 days if you choose to decorate them another day-or have a super awesome cookie decorating party.

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I hope you enjoy this recipe as much as I do. If you have a gingerbread memory, I want to hear about it! Let me know in the comments below :).

Print

Holiday Gingerbread Cookies

Prep Time 20 minutes

Cook Time 8 minutes

Chilling Time 1 hour 50 minutes

Total Time 2 hours 18 minutes

Servings 12

Ingredients

  • 2 1/4 cups Flour

  • 1/4 tsp Baking Soda

  • 1/4 tsp Salt

  • 1 tsp Cinnamon

  • 2 tsp Ground Ginger

  • 1/2 tsp Ground Nutmeg

  • 1/2 cup Unsalted Butter room temperature

  • 1/3 cup Packed Light Brown Sugar

  • 1/3 cup Unsulfured Molasses

  • 1 Large Egg

  • Sprinkles and Icing for Decorating if desired

Instructions

  1. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ground ginger, and ground nutmeg; set aside. With an electric mixer on medium speed, beat the butter and brown sugar until well combined and smooth. Add in your molasses and egg. 

  2. With the mixer on low speed, add your flour mixture; mix just until a dough forms. Place dough on floured plastic wrap and pat into a square. Be sure it is wrapped well.  If the flour is preventing the plastic wrap from sticking, add a second layer. Once your dough is wrapped, place it in the fridge for 1.5 hours

  3. Preheat the oven to 350 degrees F. Then divide your dough into two pieces.  This way one is continuing to chill while you work with the other. The firmer the dough, the easier it will be to work with.

  4. Roll out your first half of dough to a 1/8-inch thickness on a lightly floured work surface. Begin to cut your gingerbread shapes with your chosen cookie cutter.  I used a 5-inch gingerbread man cookie cutter and was able to get a dozen cookies.  You can use any cookie cutter you prefer, just keep in mind if it is smaller to decrease your cooking time, likewise if the cookie is larger. Carefully lift your cut cookie shapes and place them 1 inch apart on lined baking sheets, then place in the freezer for 20 min.  Repeat, with your second refrigerated piece of dough.

  5. Bake for 8 minutes or until the edges of the cookies start to brown. Let the cookies cool on the baking sheets for 1 to 2 minutes, then move them to a cooling rack. Once your cookies have completely cooled, you can begin to decorate! You can also store them in an airtight container for up to 5 days if you choose to decorate them another day-or have a super awesome cookie decorating party.