This is super easy and such a beautiful decadent cake. As a kid we always looked at these cakes and thought they were so posh! As we’ve gotten older we’ve realised how incredibly delicious and easy they are to make!
5 ingredient Chocolate Ganache Tart
This is super easy and such a beautiful decadent cake. As a kid we always looked at these cakes and thought they were so posh! As we've gotten older we've realised how incredibly delicious and easy they are to make!
Takes 30 minutesminutes
320gShort crust pastry
250gplant based cream
You will need a tart pan that is 9 inches or 23 cm in diameter x 1.5 inch high/ 4cm.Defrost the pastry. Preheat the oven to 200 degrees C. Roll out the pastry so that it fits the tart pan and comes up the sides and over the top so that it doesn't sink when being baked.
Cover with baking parchment and add in some dried beans to blind bake it. Bake for 10 mins at 200 degrees C, remove the paper and beans and bake for a further 8 mins until it is lightly golden and firm inside. Take from the oven and leave to cool.
Break up the chocolate so it's the same size as chocolate chips and add to a bowl. Pour the plant based cream and butter into a saucepan and bring to a boil. Pour the hot cream and butter over the chocolate and use a whisk mix until it comes together as one smooth silky chocolate sauce.
Pour this beautiful chocolate ganache into the baked pastry tart and sprinkle over some salt flakes. Put it in the fridge to cool.
Top tip when cutting is to heat your knife by placing it in just boiled water for approx 20 seconds and drying the blade, cleaning the blade between each cut to ensure super smooth slices. Garnish with some chopped pistachio or freeze dried raspberries for a wonderful treat!