Chocolate Ganache Tart with Blueberry Grand Marnier Sauce

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.

Pour Ganache Filling into Sweet Crust.

Chill in fridge to cool for minimum1 hour before serving.

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.