ABOUT US

Cirrus Vodka is The Artisan Vodka. Award winning, premium, potato-based, gluten free,  and solely owned, produced and bottled by the Parched Group, LLC in Richmond, VA, USA

 

NHS Distributors of Richmond is a female, minority-owned affiliate of Cirrus Vodka and the Parched Group, LLC

ADDRESS

1603 Ownby Lane
Richmond, VA 23220
P.O. Box 70324
Richmond VA 23255

info@cirrusvodka.com

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Tasting Room Hours: Friday 5:00 - 8:30 PM | Saturday 1:00 - 8:30 PM | Sunday 1:00 - 6:00 PM

Chocolate Ganache Tart

With a Cirrus Vodka Cherry Sauce

A simple, stylish and decadent dessert that combines the sweetness of chocolate ganache with a tangy Cirrus Vodka-Cherry sauce. Perfect for holiday meals, Valentine's Day, hostess gifts, dinner parties, or just self-indulgence!

Ingredients

You can buy a pre-made crust (Pillsbury makes a nice one) or make your own:

 

Pice Crust

8 tablespoons unsalted butter (1 stick), melted
3 tablespoons granulated sugar
1 vanilla bean, halved, seeds scraped, bean reserved
1/4 teaspoon fine salt
1 1/4 cups all-purpose flour

Filling

8 ounces bittersweet chocolate, finely chopped
4 ounces semisweet chocolate, finely chopped
4 tablespoons unsalted butter (1/2 stick), cut into small pieces
1 cup heavy cream
3 tablespoons granulated sugar
1/4 teaspoon fine salt

Cirrus Vodka-Cherry sauce

2 (10-ounce) bags frozen cherries (about 4 cups)
1/2 cup vodka
6 tablespoons granulated sugar

Preparation

To make the crust


• Heat the oven to 350°F and arrange a rack in the middle. Combine butter, sugar, vanilla seeds, and salt in a large bowl and stir until evenly incorporated.

• Add flour and stir until just combined and a soft dough forms.
• Sprinkle dough over the bottom of a 9-inch tart pan with a removable bottom.

• Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the pan (flour the cup occasionally to prevent sticking). 

• Cover the tart shell with plastic wrap and let it rest in the refrigerator for 30 minutes. Once chilled, prick it all over with a fork and bake until golden brown, about 20 to 25 minutes.
• Remove from the oven and cool completely on a wire rack.

To make the filling

• Place chocolate and butter in a medium bowl; set aside.
• Combine cream, sugar, and salt in a small saucepan over medium heat and stir until sugar dissolves and liquid is just at a simmer, about 4 minutes.
• Pour cream mixture over chocolate and butter and let sit until melted, about 4 minutes. Gently stir until smooth. 

• Pour ganache into the cooled tart shell and transfer to the refrigerator. 

• Chill until set, about 1 1/2 to 2 hours.

To make the cherry-vodka sauce

• Place cherries, vodka, sugar, and reserved vanilla bean from the crust in a small saucepan over medium-high heat and stir to combine.

• Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until cherries start to break down and syrup has thickened, about 50 minutes.

• Remove from heat and let cool.

• Serve with slices of tart.

Recipe from www.chowhound.com

chowhound.com