Crowd-Pleasing Chocolate Ganache Tart
This impressive-looking chocolate tart is incredibly easy to make and it will go down a storm with friends and family - perfect for the Bank Holiday weekend!
I came up with this recipe as a bit of an accident as I had some Brilliant Black Pepper Honeycomb leftover and some easter eggs that could do with using up but I have to say the result was fantastic! Crisp, light pastry, luxurious chocolate ganache and sweet, slightly spicy, crunchy honeycomb - to die for!
Crowd-Pleasing Chocolate Ganache Tart
For the pastry:
125g plain flour
65g unsalted butter, diced
pinch salt
1½ tbsp icing sugar
zest ½ lemon
1 egg yolk
For the ganache:
225g dark chocolate (69% cocoa solids), broken into pieces
125ml double cream
To serve:
Brilliant Black Pepper Honeycomb
Preheat the oven to 180C.
For the pastry, place the flour and butter in a food processor and process until you have coarse crumbs. Add salt, sugar and lemon zest and process until combined. Add egg yolk then enough cold water (about 1 tablespoon) to form a dough. Transfer the dough to a floured bench, knead lightly, sandwich between two large sheets of clingfilm and set aside in the fridge 30 minutes.
Remove the dough from fridge, roll it out thinly (about 2mm thick) and line a 24cm tart tin. Freeze for 10 minutes, then line with greaseproof paper and cover with baking beans or any other heavy ovenproof substance. Blind bake in the oven for 10 minutes, remove the weights, return to the oven and continue to bake until golden (about another 10 minutes). Remove from oven and set aside to cool.
To make the ganache filling, gently heat the cream in a pan. Add the broken chocolate to the hot cream and stir until melted. Set aside to cool slightly then pour into the prepared tart case. Smooth the surface with a spatula then arrange the honeycomb on top before serving.
I came up with this recipe as a bit of an accident as I had some Brilliant Black Pepper Honeycomb leftover and some easter eggs that could do with using up but I have to say the result was fantastic! Crisp, light pastry, luxurious chocolate ganache and sweet, slightly spicy, crunchy honeycomb - to die for!
Crowd-Pleasing Chocolate Ganache Tart
For the pastry:
125g plain flour
65g unsalted butter, diced
pinch salt
1½ tbsp icing sugar
zest ½ lemon
1 egg yolk
For the ganache:
225g dark chocolate (69% cocoa solids), broken into pieces
125ml double cream
To serve:
Brilliant Black Pepper Honeycomb
Preheat the oven to 180C.
For the pastry, place the flour and butter in a food processor and process until you have coarse crumbs. Add salt, sugar and lemon zest and process until combined. Add egg yolk then enough cold water (about 1 tablespoon) to form a dough. Transfer the dough to a floured bench, knead lightly, sandwich between two large sheets of clingfilm and set aside in the fridge 30 minutes.
Remove the dough from fridge, roll it out thinly (about 2mm thick) and line a 24cm tart tin. Freeze for 10 minutes, then line with greaseproof paper and cover with baking beans or any other heavy ovenproof substance. Blind bake in the oven for 10 minutes, remove the weights, return to the oven and continue to bake until golden (about another 10 minutes). Remove from oven and set aside to cool.
To make the ganache filling, gently heat the cream in a pan. Add the broken chocolate to the hot cream and stir until melted. Set aside to cool slightly then pour into the prepared tart case. Smooth the surface with a spatula then arrange the honeycomb on top before serving.
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