Chocolate Ganache Tart with Fresh Berries
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: easy
- Prep Time : 30 mins |
- Cook Time : 15 mins
200 g packet Bakers Nuttikrust biscuits (or similar caramel oat biscuits)
225 g dark chocolate (use the best quality that you can)
zest of ½ orange, peeled into strips (not grated)
250–500 g berries of your choice (for example raspberries, blackberries and strawberries)
sifted icing sugar, for dusting (optional)
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.
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.
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.