when you think of Ganache, decadence and chocolate come to mind. Perfect for an easy dessert or simply on its own, it’s a sure crowd-pleaser!
Ganache has always been one of my go-tos for on-the-go desserts. Versatile and delicious, Ganache can be used in tarts, paired with ice-cream, as a cake filling, in trifles or even on its own as truffles. Simply adjust the consistency by chilling it or adding more cream, you can use Ganache in multiple applications.
The simple rule-of-thumb is generally a 1:1 ratio of Chocolate and Whipping cream, while stirring constantly to prevent burning.
Give it a try and let me know how it goes!
The tart base recipe will be in the Basics section =].
Makes 1 x 24cm tart
Prep Time: 10 mins Cooking Time: 20 Minutes
Cooking : 180°C/ 356 °F/ Gas mark 4
Ingredients & tools:
- 20-30 Raspberries
- 1 portion Tart pastry dough
- 100g 70% – 85% Dark Chocolate (tempered & in small pieces)
- 100g Milk Chocolate (tempered & in small pieces)
- 200g / about 250 ml Whipping/ heavy Cream
- 50g Unsalted butter, in small pieces
- Heatproof bowl & Spatula
- 2 Saucepans
Tart Casing [Full recipe listed in Sweet Tart Pastry Recipe ]
- Using a fork, lightly poke the base of the casing without piercing through
- blind bake pastry for 15 minutes, lining the casing with aluminium foil filled with weights (beans, rice or baking beads).
- Take out the tart base and remove the ‘foil tray’. Using a sharpe knife, trim off excess pastry hanging off the sides of the tin.
- Further bake casing (without the weights) for another 5 minutes, or until golden brown.
Cooking : Medium Heat , 10 Minutes
- Place 100g of Dark Chocolate and 100g Milk Chocolate into a heatproof bowl.
- Set heatproof bowl on a pan of boiling water, to slowly melt the chocolate while stirring.
- In another saucepan, heat the whipping cream until just simmering.
- Add the melted chocolate into the cream, stirring constantly to prevent burning. Mix until well-combined.
- Continue stirring, while adding the diced butter one by one. Mix until all the butter is incorporated and a shiny mixture is achieved.
- Set aside.
- Cut 20 Raspberries in half and arrange on the base go the tart shell.
- Slowly pour the Ganache to cover the raspberries, leaving a 5mm gap the the top.
- Add a few whole raspberries at the top to decorate the tart.
- Place the tart in the fridge, overnight, to set.