Who doesn’t like chocolate? Especially really good quality Belgian chocolate and who wouldn’t want to make a superb tart without an oven in sight? Technically you could make this rich, indulgent dessert while camping by the beach.
We made this one in a regular kitchen and, if we say so ourselves, it’s pretty delicious! There are lots of variations that you can make depending on the season and how you would like things to look. We’ve paired the rich ganache and crunchy casing with fresh fruits and berries and there’s a healthy dollop of double cream separating the dark from the light.
You could also top it with a caramel cream and sprinkle with sea salt for a more masculine look or pile it high fresh orange segments, cumquats and mint leaves.
NO BAKE CHOCOLATE GANACHE TART WITH PILES OF FRUIT
- 200g dark chocolate shortbread biscuits
- 100g unsalted butter, chopped
- 1 tbs rice bran syrup
- 200g dark Belgian chocolate, chopped
- 1 tsp vanilla extract
- 2 tablespoons pure icing sugar, sifted
- 200ml heavy cream, plus extra to serve
- Cocoa powder and arrange of seasonal berries and figs for garnish
Place the biscuits in a food processor and pulse to form fine crumbs. Add butter and rice bran syrup in a saucepan over low heat, stirring, until butter melts, then pour into processor and pulse to combine. Press the biscuit mixture into the base and sides of a loose-bottomed tart pan. Cover and chill until required.
Melt the chocolate together in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Remove from heat, stir until smooth, then allow to cool for 5 minutes. Stir in the vanilla and fold in the icing sugar.
Whip cream until soft peaks form, then fold into the chocolate mixture. Pour into the tart pans and chill for at least 3 hours until the chocolate filling is set.
Once set, sprinkle with a liberal coating of cocoa and allow about an hour to settle.
To serve, pile a blob of heavy cream onto the centre of the tart. Arrange berries and fruits and sprinkle with praline or icing sugar.
FUN SERVING TIP
Cut slices of the tart using a long, thin knife. Before you slice run the blade under hot water and dry well. While the blade is still hot, slice through the tart. Wash off in hot water, dry and slice again. Do this every time you cut into your masterpiece!
ANOTHER FUN SERVING TIP
If you want to make the tart a day ahead, you can. Take it to the cocoa dusting stage and then store it in an airtight container in the fridge.
Recipe by Lizzie Loel