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Blog + Recipes

Seasonally-inspired recipes from our farm to your table.  

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

Mary Ackley

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 amonut 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 marscapone 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 a 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 marscapone 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: