Saturday, August 17, 2013

Chocolate Ganache Tart

Today has been a lazy lazy Saturday.

Actually the whole weekend is turning out to be relaxing and lazy.

Yesterday Mr B went to work so I did some baking, visited a friend for her birthday, ran some errands, had tea and cake with another of my friend's in celebration of a very special first birthday, went to the supermarket, went for a jog and still had time to laze on the couch for a few hours - all before Mr B got home! It might have seemed busy and I was definitely buggered by the end of it, but it was a day full of 'me' time and it doesn't get much more relaxing then that!

Today Mr B and I had a lovely sleep in and then seeing as the sun was shining for a change we decided to take the bikes out for a quick run. 

We did try to take the bikes out last weekend but both of them had flat batteries which really wasn't surprising seeing as I haven't been on my bike since Easter. I know, it is absolutely disgraceful but the weather hasn't been the best and there always seems to be a million other things going on. Not this weekend though, we were determined to get them out for a short run and it was nice to get back on it after so long. 

We went for a quick ride to visit Mum and Dad and then headed home as the clouds began to roll in. I made a quick supermarket run so that we could have homemade caprese pizza and garlic bread for dinner tonight and then it was home for lunch. After living in our house for 4 years, we have finally figured out how to use the griller on the oven so it was grilled cheese all round......and then because we had obviously had such a hectic morning, we curled up on the couch and had a nap. 

Life is tough.

Do you know what would have made our lazy day even more luxurious and indulgent? Some of this decadent chocolate ganache tart that Mum and Dad made us for dessert last Tuesday night. Be warned, it is very rich and a small slice goes a long way, but it is so worth it.

Chocolate Ganache Tart - Serves 8-10

200g plain sweet biscuits
75g melted butter
300ml thickened cream
1 tspn vanilla paste
100ml full cream milk
1 tbspn custard powder
250g dark chocolate (70%) chopped
Cream, Icecream and fresh raspberries to serve.

Place the biscuits in a food processor and mix until fine. Add the melted butter and process to combine. You may need slightly more butter - to test if it's done, press the mixture firmly and it should hold it's shape.

Firmly press the biscuit base into a 21cm springform tin - I like to use a glass to ensure it's really compacted. Freeze for 20-30 mins or until firm.

In a saucepan over medium heat combine the cream and vanilla paste and heat gently.

In a bowl combine the milk and the custard powder. (The custard powder will give the ganache it's silky texture.) Add the milk mixture to the cream and whisk over medium heat until thickened slightly.

Add the chocolate to the cream mixture and whisk until chocolate has melted and mixture is smooth. If you wish to substitute normal dark chocolate in this recipe you will need to reduce the amount of cream by 2 tbspns and if you want to use milk chocolate then reduce the cream by half. Unfortunately white chocolate is not suitable for this tart.

Brush a small amount of the ganache over the tart base and leave for 2 mins to set.

Pour over the rest of the ganache and smooth the surface. Place in the fridge overnight to set.

To serve remove the tart from the pan and stand at room temperature for 5 mins. Lightly dust with cocoa and serve thin wedges with whipped cream, ice cream and raspberries.


Mrs B x

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