Saturday, 21 April 2012

Dark Chocolate Ganache Tart


Tart Shell 

5 Digestive Biscuits
40g Butter, melted

Chocolate Ganache

200g Thickened cream (35% fat)
200g Dark chocolate


1. Mash digestive biscuits and mix well with butter.
2. Scoop biscuit mixture into mould and mould them to form a crater.
3. Heat up the thickened cream till just start to boil.
4. Pour cream into a bowl with the chocolate broken up into pieces.
5. Mix well and pour into the biscuit crater.
6. Transfer to fridge for Ganache to set, at least 1 hour.
7. Enjoy! 

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