Ganache Tart

Ganach Tart

This is real easy! The only irritating thing is the longer you leave it to set the better it gets. We can never wait that long at my house.

·         1 x Quantity Sweet Shortcrust Pastry

·         150g Milk Chocolate – chopped finely

·         150g Dark Chocolate – chopped finely

·         220ml Fresh Cream

·         15ml Cacao Powder

·         500g Strawberries – hulled & washed

  Method:

Start by rolling out the pastry to about 4mm thickness, line a loose bottomed tart tin with the pastry. Cover with cling wrap and refrigerate for 30 minutes.  Pre-heat the oven to 200 ͦC. bake blind the pastry case as you normally will with, wax paper and baking beans for 10 minutes. Turn the oven down to 180 ͦC, remove the wax paper and the beans and bake for another 10 minutes till golden. Remove and cool completely before filling. Heat the cream and 15ml cacao powder to boiling point. In a mixing bowl place the finely chopped chocolate, now pour over the boiling cream and leave it for 2 minutes. Take a rubber spatula and start stirring till all the chocolate is melted, combined and silky smooth. Leave the pastry shell inside the tin, and then fill the shell with the melted ganache. Make sure you leave the tart at least 5 - 6 hours, before unmoulding the tart. Decorate with strawberries and enjoy!