Chocolate Ganache Tart - The Sweet Rebellion
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Chocolate Ganache Tart

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I debated calling this “Chocolate Cream Pie” but since pies are technically made up of a filling between two crusts, this is actually a tart (with only a bottom crust). Whatever you wish to call it, it is delicious. I mean seriously indulgent and rich and decadent and just darn delicious!
Although uncomplicated in it’s flavour – it is chocolate through and through – it ‘s far from one-dimensional. Each layer adds its own special magic: a crunchy chocolate cookie base, then a fudgy, melt-in-the-mouth ganache all topped off with clouds of softly whipped cream. Many ganache tarts do without the cream layer but I think it’s needed to lighten up the intensely rich chocolate flavour. If you don’t have the patience for piping, the tart looks equally impressive with the cream simply dolloped on top. And if you can’t bring yourself to cover up the beautifully glossy ganache, simply serve it on the side!

Ingredients:

(Serves 8-10)

For the base:
225g Oreos
75g salted butter, melted

For the ganache:
250g milk chocolate
250g dark chocolate
300ml cream
2 tbsp salted butter

For the topping:
375ml cream
5ml vanilla extract (1 tsp)
15ml icing sugar (1 tbsp)
cocoa for dusting (optional)

Directions:

  • Preheat the oven to 180°C. Lightly grease a fluted pie dish (preferably with a removable base).
  • Blitz the Oreo’s in a food processor until you have fine crumbs (or place them in a ziplock bag and crush with a rolling pin). Add the melted butter and mix well.
  • Press the mixture firmly into the base and sides of the prepared tin, as evenly as possible. Bake for 5 minutes, then leave to cool at room temperature.
  • Place the chocolate into a food processor and process until finely chopped (or chop by hand). Place in a large bowl.
  • Heat together the 300ml cream and 2 tbsp butter until just starting to bubble. Remove from the heat and pour over the chopped chocolate. Allow to stand for 1-2 minutes, then stir until completely smooth.
  • Pour the ganache onto the cooled biscuit base, then refrigerate for 3-4 hours until set.
  • Whip together the 375ml cream, vanilla extract and icing sugar using an electric or stand mixer until you have stiff peaks. Place into a piping bag fitted with a plain round nozzle. Pipe kisses of cream all around the tart in concentric circles (or simply dollop/spread the cream on top!).
  • Dust with cocoa just before serving. Will keep for 3-4 days in the fridge.


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2 Comments
  • Kgomotso Carvalho
    Posted at 08:46h, 25 May Reply

    Love the photography?

    • Astrid
      Posted at 14:59h, 07 June Reply

      Thank you!

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