Rate this recipe

Chocolate Ganache Tart

Chocolate Ganache Tart with Fresh Berries

BY

This delectable ganache tart is full of dark chocolate flavour with a hint of citrus. Top with fresh berries and serve with a generous dollop of whipped cream.

  • Makes : 8 |
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 15 mins
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Loading...
Crush Mag Online Crush Mag Online

Base

200 g packet Bakers Nuttikrust biscuits (or similar caramel oat biscuits)
60 g butter, melted

Ganache Filling

225 g dark chocolate (use the best quality that you can)
1 C (250 ml) fresh cream
zest of ½ orange, peeled into strips (not grated)

To Serve

250–500 g berries of your choice (for example raspberries, blackberries and strawberries)
1 C (250 ml) fresh cream, whipped (optional)
sifted icing sugar, for dusting (optional)

Base

Preheat the oven to 180 °C.

In a food processor, process the cookies to fine crumbs. Add the butter and process until thoroughly mixed.

Transfer the crumbs to a fluted tart pan with a removable base. Using a cup with a flat bottom, flatten the crumbs onto the bottom and sides of the tart pan. Bake for 10–15 minutes until it darkens a bit. Keep to one side to cool.

Ganache Filling

Break the chocolate into blocks in a medium glass bowl. In a small saucepan, add the cream and orange zest. Heat to boiling point, remove from the heat at once, and quickly remove the zest with a slotted spoon. Immediately pour the hot cream over the chocolate. Stir with a spatula until smooth and glossy.

Pour the warm chocolate mixture into the baked base, allow to cool slightly, and place in the refrigerator for 3 hours or overnight to chill.

To Serve

When ready to serve, remove from the fridge, carefully remove the fluted side of the tin, top with berries and sprinkle with a little sifted icing sugar, if preferred. Slice and serve cold with a dollop of fresh whipped cream or ice cream.

Tip: To remove the tart from the loose-bottomed tart tin, place the tin carefully over a flat-bottomed upturned glass/coffee cup and gently slide the tin off in a downward motion, then gently push the tart off the metal base onto a serving plate.

Note: the citrus is optional and this step can be left out. You can also opt to top your tart with any fruit you prefer.

Recipe: Ilse van der Merwe www.thefoodfox.com, Photography: Tasha Seccombe www.tashaseccombe.com