Chocolate Ganache Tart
on
| 6 min read
Using Mudgee's own Spencer Cocoa chocolate, Aspi Pastry Chef at The Zin House has been whipping up this latest dessert on our new Belling oven. The Zin House team have written up their recipe for you to enjoy at home too. This Chocolate Ganache Tart is best accompanied by handfuls of fresh seasonal fruit, rhubarb for some zing and a generous scoop of vanilla ice-cream. Be sure to use great ingredients and eat guilt free. We will be!
Ingredients
Pastry
- 600gm flour
- 2 eggs
- 200g sugar
- 400g butter
Rhubarb purée
- 200g rhubarb
- 100g sugar
- 100g water
Ganache
- 50g cream
- 500g milk chocolate
- Good pinch of salt
Method
For the pastry base
- Pre-heat the oven to 175 degrees celsius
- Cream the butter and sugar with a mixer
- Add the 2 eggs
- Incorporate the flour, combine until it forms a smooth dough
- Wrap & leave to rest for 1 hour in refrigerator
- Roll out the pastry with a rolling pin
- Measure & cut a circle shape in the dough to fit your cake tin base
- Bake until golden brown, approximately 20-25 mins
- Remove from the oven, leave to rest
For the chocolate ganache
- Next, melt the chocolate in a bowl over a pot of boiling water, being careful not to let the water touch the bowl
- Bring the cream to boil in a separate pot
- Gently whisk the cream into the chocolate
- Add salt to taste
- While the mixture is still hot, pour into the tart base
- Put the tart into the fridge until set, roughly 3 hours
For the rhubarb puree
- Combine sugar and water in a pot on the stove until it reaches boiling
- Add the rhubarb and let it simmer until the rhubarb cooks downs & softens
- Serve as a compote or blend to a smooth puree
Finish your tart with the rhubarb, fresh berries, vanilla ice-cream and any other trimmings you desire. Then dig in & enjoy!
