Chocolate Ganache Tart with Blueberry Grand Marnier Sauce

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Recipe by Connie DeSousa from Top Chef Canada Episode 12.

Preparation time:
Cooking time: 35 minutes
Yield: 6

Preheat oven to 375F.
In a bowl, cream butter and sugar together, using a Le Creuset Silicone Spatula, approximately 2 minutes. Add flour and mix until dough pulls away from sides, approximately 5 minutes.
Form dough into a disc, place in fridge to chill, approximately 15 minutes.
Remove dough from fridge, roll out 1/8 inch thick on a parchment lined cutting board dusted with pastry flour.
Lay dough in a 9-inch tart mould and press with fingers.
Place in fridge to chill for 30 minutes.
Place tart shell on a tray and bake until golden, rotating tray ½ way through baking. Approximately 25 minutes.
Place Sweet Crust on a cooling rack before adding Ganache Filling.

Place chocolate in a medium size bowl.
Heat cream in a small Le Creuset Saucepot over medium-low heat until scalded, approximately 3-5 minutes.
Pour cream over chocolate, gently whisk until smooth. Set aside for assembling Chocolate Ganache Tart.

Place all ingredients except for lemon in a small Le Creuset Saucepot over medium heat. Cook until blueberries are cooked and sugar dissolves, approximately 5 minutes. Set aside to cool.
Using an immersion blender, puree until smooth. Adjust acidity with juice of lemon, strain and set aside for assembly.

Place 1 slice of Chocolate Ganache Tart on each plate.
Place 1 tablespoon of Blueberry Grand Marnier Sauce beside Chocolate Ganache Tart.
Garnish the top of each slice with equal amounts of dark and white chocolate shavings and serve.