Passionate Chocolate Ganache Tart
 
 
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.
Author:
Recipe type: Dessert
Serves: 2
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
  1. 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.
  2. Place the biscuits in a food processor and add the melted butter and sugar. Blitz until the mixture resembles fine sand in texture.
  3. 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.
  4. 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.
  5. 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.
  6. 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)
  7. Allow the ganache to cool to room temperature.
  8. 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.
  9. 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.
  10. After the gateau is fully frozen, sit the gateau on a wide upturning glass or pot.
  11. Remove the metal ring by lightly warming with a blow torch.
  12. Remove by carefully sliding the ring downwards and then place back in the freezer.
  13. Remove the gateau from the freezer and carefully lift it onto a plate. Dust with cocoa & serve.
  14. Enjoy with a glass of sweet dessert wine to round off your passionate evening!!
Recipe by Chef Kiran Jethwa at https://www.kiranjethwa.net/recipes/passionate-chocolate-ganash-tart/