Passionate Chocolate Ganache Tart
Author: Kiran Jethwa
Recipe type: Dessert
Serves: 2
This is a wonderful way to combine passion fruit and chocolate, they are made for each other. This dessert requires freezing so give yourself enough time in advance to make it.
Ingredients
- For the base
- 150g all butter shortbread biscuits
- 30g unsalted butter, melted
- 2 tbsp white caster sugar
- For the chocolate ganache
- 225ml whipping cream
- Pinch of salt
- Pulp from 6 passion fruits
- 110g dark chocolate broken into pieces
- 50g milk chocolate, broken into pieces
- 50g sugar
Instructions
- Preheat the oven to 180ºC/gas mark 4. Place the shortbread biscuits on a baking tray and bake in the oven for 10 minutes until golden brown.
- Place the biscuits in a food processor and add the melted butter and sugar. Blitz until the mixture resembles fine sand in texture.
- Place the mixture inside a 15cm cake ring placed on a tray lined with baking paper. Flatten using the back of a spoon then put to one side to set.
- Add the cream, salt and passion fruit to a small saucepan and place over a medium heat until it almost comes to the boil. Remove from the heat and allow to stand for 5 minutes.
- Put the dark and milk chocolate in a bowl. Place over a bain marie (a pan of gently simmering water) and allow to melt completely. Remove from the heat.
- Strain the infused cream into the bowl of melted chocolate. (A third at a time making sure to incorporate the cream thoroughly after each addition)
- Allow the ganache to cool to room temperature.
- Once the tart base has set, use a pastry brush to spread some of the ganache on top of the base and around the edges then place in the freezer for 5 minutes. This will ensure that the ganache will not seep through.
- After 5 minutes, pour the remaining ganache into the ring and place the tart in the fridge to set for 2 hours. Place the tart in the freezer at least 4 hours before checking.
- After the gateau is fully frozen, sit the gateau on a wide upturning glass or pot.
- Remove the metal ring by lightly warming with a blow torch.
- Remove by carefully sliding the ring downwards and then place back in the freezer.
- Remove the gateau from the freezer and carefully lift it onto a plate. Dust with cocoa & serve.
- Enjoy with a glass of sweet dessert wine to round off your passionate evening!!
