This is a super easy and decadent tart. As kids, we always thought these cakes looked so posh! As we’ve grown older, we’ve realised how incredibly delicious and simple they are to make!
Easy 5 ingredient Chocolate Ganache Tart
This is a super easy and decadent tart. As kids, we always thought these cakes looked so posh! As we've grown older, we’ve realised how incredibly delicious and simple they are to make!
Takes 30 minutes
Serves 12
Ingredients
- 320 g Short crust pastry
- 350 g dark chocolate
- 250 g plant based cream (we used Flora plant based cream)
- 4 tbsp plant-based butter
- sea salt flakes (for garnish)
Instructions
- Preheat and Prepare:Preheat the oven to 200°C. If using frozen pastry, defrost it first according to package instructions. Roll out the pastry so it fits a 9-inch (23 cm) tart pan, making sure it comes up the sides and slightly over the top to prevent sinking during baking.
- Blind Bake the Pastry:Cover the pastry with baking parchment and fill it with dried beans. Blind bake for 10 minutes. Remove the paper and beans, then bake for a further 8 minutes, or until the pastry is lightly golden and firm. Remove from the oven and let it cool completely.
- Make the Chocolate Ganache:While the pastry cools, break the chocolate into small, chip-sized pieces and place in a heatproof bowl. In a saucepan, bring the plant-based cream and butter to a boil. Once boiling, pour the hot mixture over the chocolate and whisk until smooth and silky.
- Assemble the Tart:Pour the chocolate ganache into the cooled pastry shell and sprinkle with sea salt flakes. Transfer the tart to the fridge and let it cool.
- Slice and Serve:For smooth, clean slices, heat your knife by dipping it in hot water for about 20 seconds, then dry the blade. Clean the knife between each slice for a flawless finish.Garnish with chopped pistachios, freeze-dried raspberries, or grated chocolate for an extra touch of elegance.
