Strawberry and dark chocolate ganache tart

I spent most of one recent Saturday afternoon making this beautiful strawberry and dark ganache tart. I was so proud of my efforts and was really looking forward to tasting it with the in-laws that night after dinner at their place.

And then something horrible happened.

Stu dropped it. I was designated driver for the night, so Stu's job was to hold it. But he bumped it against his leg as he was getting in the car and it landed half in my car, half on the driveway. It was in pieces, and totally unsalvageable. I was mortified. Horrified. Shell-shocked. And then very very angry.

There was this point in time where I was consciously aware that I could 1. scream and and cry and have a huge fight with the man or 2. laugh and try to get over it. One look at Stu's sad face made me choose option 2. Because there was no point in crying over split tart. Plus he looked really sorry.

So truth is, I don't know if this tart tastes good. And though I'm no longer angry at Stu, I'm still not quite ready to attempt this again. Here's the recipe so you can tell me.

Strawberry and dark chocolate ganache tart

Ingredients

1 sheet store-bought shortcrust pastry
1 cup heavy whipping cream
350g dark chocolate, chopped
1 tsp vanilla
1.6 punnets fresh strawberries, rinsed, hulled and halved
3 tbsp stawberry jam

Method

1. Preheat oven to 180°C (360°F). Line 20 cm-round, fluted tart tin with pastry. Trim excess pastry and lightly prick bases with a fork. Bake for 10 minutes or until pastry is cooked. Place in fridge for 30 minutes to chill.

2.  In the meantime, heat cream in a saucepan until it comes to a boil.  Remove from heat and stir in chocolate until completely smooth.  Add the vanilla and let cool for 15 minutes. Pour into cool crust.

3. Refrigerate until firm then top with stawberries.  Melt down the jam with a tablespoon of water and brush over the tart.  Chill for a 20 minutes before cutting.

4. Do not drop.