Chocolate Ganache Tarts
INGREDIENTS
For tart:
For the Ganache:
For the filling:
Preperation & Cook time: 45 mins
METHOD
To make the dough, put the flour, cornstarch (corn flour), sugar and butter in a large bowl and mix together by hand until the dough sticks together. Add a splash of water if it is too dry. Chill the dough in the refrigerator for 30 mins
Preheat the oven to 375°F (190°C). Grease a 12 hole muffin pan. Divide the dough into 12 equal-size balls. Place one ball in each muffin cup and press down and around the sides to from a hollow shell.
Bake it in the oven for about 15-20 mins until golden. Prick the base with a fork every 3 mins to stop the dough from rising. Transfer it to a wire rack and leave it to cool.
Meanwhile make the Ganache. Bring the cream to the boil in a saucepan. Remove from the heat and stir the chocolate until
melted. Add butter and stir until the mixture is glossy. Then leave it to cool in the refrigerator until it is thick.
Mix the vakr crumbs with orange juice and divide the soaked crumb misture evenly between the cold tart shells.
Lastly whisk the Ganache with an electric whisk until it is thick. Spoon the Ganache to a piping bag and pipe it on top of the crumbs.
For tart:
- 1 1/2 cups/ 150 g all purpose flour
- 1 tbsp cornflour
- 1/4 cup / 50 g cater sugar
- 7 tbsp / 100 g chopped butter
For the Ganache:
- 1/4 cup / 175 ml whipping cream
- 6oz / 175 g bittersweet chocolate chopped
- 2 tbsp / 25 g butter
For the filling:
- Cake crumbs
- 2-3 tbsp orange/lime juice
Preperation & Cook time: 45 mins
METHOD
To make the dough, put the flour, cornstarch (corn flour), sugar and butter in a large bowl and mix together by hand until the dough sticks together. Add a splash of water if it is too dry. Chill the dough in the refrigerator for 30 mins
Preheat the oven to 375°F (190°C). Grease a 12 hole muffin pan. Divide the dough into 12 equal-size balls. Place one ball in each muffin cup and press down and around the sides to from a hollow shell.
Bake it in the oven for about 15-20 mins until golden. Prick the base with a fork every 3 mins to stop the dough from rising. Transfer it to a wire rack and leave it to cool.
Meanwhile make the Ganache. Bring the cream to the boil in a saucepan. Remove from the heat and stir the chocolate until
melted. Add butter and stir until the mixture is glossy. Then leave it to cool in the refrigerator until it is thick.
Mix the vakr crumbs with orange juice and divide the soaked crumb misture evenly between the cold tart shells.
Lastly whisk the Ganache with an electric whisk until it is thick. Spoon the Ganache to a piping bag and pipe it on top of the crumbs.