I know you may think me contradictive for posting recipes when I clearly don't follow them. That's true, but I ADAPT them and change the quantities of ingredients to suit my need/taste/feeling. So please feel free to ADAPT the recipes I post... now run free and enjoy the blog.

Wednesday, 17 July 2013

Chocolate Ganache Tarts

Hello All,
Made these little treats today :) They are a delectable and attractive dessert that is certainly a crowd pleaser. (And a belly pleaser too!) With the left over ganache I dipped orange slices in the ganache and enjoyed a "healthy" snack...hehe enjoy!
Chocolate Ganache Tarts

(Adapted from Fiona Inglis’ recipe from Masterchef Australia season 2.)

Cooking Notes:

I don’t know why people put cooking notes at the end of recipes because they are generally quite important and I’d like to read the notes first but anyway… here they are:

You can make mini tarts if you have the smaller tart cases or a big tart if you have the large case. (Although it would take a little longer for the larger tart to set.)

You will need uncooked rice/beans/baking beans for this recipe to blind bake.

If using case/cases without removable bases, grease it more so that when the base is cooked it can slide out easily.

Can serve with whipped thickened cream and raspberries if desired. (I’m going with the economical version :D)


Tart cases

·         300g/2 cups plain flour

·         150g cold butter chopped (salted or unsalted, your preference.)

·         80mL/ 1/3 cup of cold water


·         400g dark chocolate chopped (70% cocoa solids…ooh yeah feel the dark.)

·         250mL/1 cup cooking cream

·         50g butter chopped
1.       Pre-heat oven to 180°C fan forced
2.       Grease case/s with butter.
3.       Rub butter and flour together to create a texture similar to breadcrumbs. Add cold water and gather together to form dough. Form into a ball and divide into portions of however many cases you have. (If having 6 cases split dough into 6 balls.)
4.       Roll into a disk on a lightly floured surface. Not too thin or too thick, just enough to have some bits of dough hanging over the edge of the case.
5.       Now actually put the pastry in the cases. Trim excessive edging. Gather the edging to the dough; reuse it!
6.       Chill in the fridge for 20 minutes.

7.       Have a piece of baking paper large enough to cover the pastry/pastries. Fill with uncooked rice/beans/baking beans and bake for 15 minutes.  Remove the uncooked rice/beans/baking beans and baking paper and bake for a further 10 mins or until golden and dry. Set aside to cool.

8.       Place chocolate in a heatproof bowl place cream and butter in a small saucepan and bring almost to the boil.

9.       Pour mixture over chocolate and stir until melted and smooth.

10.       Spoon ganache among the tart shells and pop it in the fridge for 5-10 minutes or until ganache sets.
11. Time to eat!


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