Berry Ganache Tart with Sweet Basil and Beet Microgreens and Cherry Blossoms


  • 1 2/3 cups chocolate graham crackers (or chocolate cookies)
  • 1/3 c. sugar (omit if using cookies and increase cookie amount to 2 cups)
  • 6 Tbsp unsalted butter


For the first layer (chocolate ganache)

  • 10 oz good quality dark chocolate, chopped
  • 1 1/4 c. whipping cream
  • 2 Tbsp St. Germain (Elderflower Liquor, also would be great to try a basil liquor or strawberry liquor if you can make or find one)
  • 1/2 Tbsp room temperature butter

For the second layer (marscapone cream filling)

  • 8 oz mascarpone cheese (or cream cheese, which I think might actually be very nice and tart)
  • 1/3-1/2 c. well-chilled heavy cream
  • 1/3 c. honey


  • Fresh strawberries, basil microgreens, beet microgreens, and cherry blossoms


Preheat the oven to 375 F. Blend the chocolate graham crackers in a food processor until finely ground, add the sugar and pulse a few times until well-mixed. Mix the graham crackers and melted butter together in a bowl until smooth. Press the cookie crust into the bottom and up the sides of a 9-inch tart pan with fluted sides and a removable bottom. Bake for 9 to 10 minutes. Let the tart base complete cool before moving onto the next step (you can put it into the refrigerator to speed this up). Place the chopped chocolate in a large glass bowl. Add the whipping cream to a small pan. Bring the whipping cream just barely to a simmer over medium to low heat. Pour the heated whipping cream over the chocolate and gently stir with a spatula until the chocolate completely melts. Stir in the softened butter and liquor to the chocolate mixture. Pour the chocolate mixture into the cooled tart and spread evenly with a spatula. Refrigerate the tart for approximately 4 hours or until it has set. For the top layer mix together the mascarpone or cream cheese with the heavy cream and honey or confectioners sugar in a stand/electric mixer until smooth (2-3 minutes). Spread evenly on top of the chocolate ganache layer and smooth the surface with a spatula. Refrigerate the tart again until the top layer is set (approx. 2 hrs). Once the tart set, decorate the top with your garnishes.

Recipe inspired by this tart seen in the greek version of Taste magazine: