To make this tart, you’ll need a baked pastry case, lined with melted dark chocolate. Next, make your chocolate ganache.
300ml double cream
400g chocolate (milk, dark or white) broken into squares,
1 tbsp sugar.
- In a heavy bottomed saucepan, bring the cream to the boil over a medium heat and remove from the heat. Stir in the chocolate, butter and sugar until melted. Add a tablespoon of strong coffee if you fancy a hint of mocha.
2. Pour the ganache into the pastry case and set to cool in the fridge, which will take about 3 hours. Dust with cocoa powder. Serve on it’s own, with berries, cream or ice cream.
3. You can vary this tart by adding a layer of salted caramel at the bottom. Allow to set for ten minutes before adding the chocolate ganache and letting the tart set in the fridge.
4. Alternatively, for a taste of Americana, stir a few tablespoons of peanut butter through the ganache before pouring it into the pastry case. In the picture below, I added some crushed nuts and edible gold dust to the top of the tart.