Salty Chocolate Ganache Tart with Blueberries
Serves
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Preparation
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Cooking
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Difficulty
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| 8 | 50 min | 10 min | Capable Cook |
Tart Base
- 2 x packets of Fantastic Rice crackers - original
- 4 tbsp Dutch cocoa powder or cacao
- 150g unsalted butter - melted
Ganache Filling
- 1 cup heavy/thickened cream
- 50g butter, cut into small pieces
- 170g bittersweet chocolate, coarsely chopped
- 170g milk chocolate, coarsely chopped
- 1 tsp sea salt flakes
To garnish (we used blueberries and blackberries but any berry would be suitable)
- Blueberries
- Blackberries
- White edible flower petals
- Rosemary flowers
- Light dusting of cocoa powder (optional)
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Step 1
Pulse the Fantastic Rice Crackers with the cocoa powder in a food processor until finely ground. Transfer to a mixing bowl and then add the melted butter and mix all ingredients until combined and moistened.
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Step 2
Press the crumb mixture onto the base and sides of a 23cm flan tin with a removable base.
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Step 3
Chill the tart base for 30 minutes to firm up before adding the filling.
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Step 4
To make the filling, in a medium saucepan, heat the heavy cream and butter and bring to the boil.
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Step 5
Remove form heat, add the chopped chocolate and sea salt flakes and let stand for 1 - 2 minutes.
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Step 6
Using a rubber spatula, stir mixture until the chocolate is melted and the mixture is smooth and shiny.
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Step 7
Pour mixture over chilled crust and refrigerate for at least 4 hours or overnight to set.
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Step 8
Decorate with berries and flower petals. For a final touch dust with cocoa (optional)
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