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  • Toby Baverstock

Rich Chocolate Ganache Tart

A sumptuous, rich chocolate ganache tart. And the best part? It's so simple and easy to make!


Serves: 6-8

Prep time: 1h 20mins max.


INGREDIENTS

  • Half a pack of digestive biscuits

  • 375ml double cream

  • 400g dark chocolate

  • A knob of butter


METHOD

FOR THE TART BASE:

  1. Crush digestive biscuits (in a plastic bag with a rolling pin or similar).

  2. Put crushed biscuits in a mixing bowl, add the knob of butter and knead in until malleable. Add more butter if necessary.

  3. Press the mix into a tart dish and cool in the fridge for 10 minutes.

THE GANACHE:

  1. Break chocolate into small chunks and place in glass bowl.

  2. Boil water in a small pan, reduce to bulling simmer and place the glass bowl on top to form a bain-marie.

  3. Melt chocolate, stirring constantly, until evenly melted. Keep on a low heat until needed soon.

  4. Pour cream into another pan and heat just until it starts to bubble lightly at the edge.

  5. Add heated cream to melted chocolate and whisk rapidly for approx. 2 minutes to ensure the mix does not split.

  6. Pour the mixture into the tart base, then place into the fridge to set for approx. 40-60 minutes.


FINISHING TOUCHES:

  • The tart can be dusted with cocoa powder, icing sugar, or grated chocolate.

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