Salty Chocolate Ganache Tart with Blueberries

Serves Preparation Cooking Difficulty
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)
Tap for method
  1. 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.

  2. Step 2

    Press the crumb mixture onto the base and sides of a 23cm flan tin with a removable base.

  3. Step 3

    Chill the tart base for 30 minutes to firm up before adding the filling.

  4. Step 4

    To make the filling, in a medium saucepan, heat the heavy cream and butter and bring to the boil.

  5. Step 5

    Remove form heat, add the chopped chocolate and sea salt flakes and let stand for 1 - 2 minutes.

  6. Step 6

    Using a rubber spatula, stir mixture until the chocolate is melted and the mixture is smooth and shiny.

  7. Step 7

    Pour mixture over chilled crust and refrigerate for at least 4 hours or overnight to set.

  8. Step 8

    Decorate with berries and flower petals. For a final touch dust with cocoa (optional)

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