Black Forest ganache tart - recipe
PUBLISHED: 10:13 26 October 2015 | UPDATED: 09:47 27 October 2015
Claire Burnet, co-founder of the multi award-winning Dorset chocolatier, Chococo, shares her ‘Black Forest’ ganache tart recipe
For a showstopper dessert that doesn’t involve any baking, this is hard to beat. You will need to give yourself enough time to make all the elements. However, if you don’t want to decorate it with chocolate shards and curls, then cherries piled into the middle of the tart and sprinkled with icing sugar just before serving would look just as stunning.
For this recipe you will need 20cm round loose base cake tin, lined with baking parchment around the base and sides.
Ingredients (serves 8)
For the base:
• 200g all butter shortbread
• 60g unsalted butter
• ½ tbsp soft light brown sugar
For the ganache filling:
• 250g dark 70% chocolate chopped
• 300ml double cream
• 35g unsalted butter
• 80g dark soft brown sugar
• ½ tsp Cornish sea salt
• 100g griottine cherries (drain and keep juice)
• 1-2 tbsp kirsch juice (from the griottine cherries)
• 1 edible pattern transfer sheet (available from online cake decorating suppliers)
• 250g dark chocolate, chopped (70% cocoa solids)
• Fresh cherries
1 First make the biscuit base for the tart, crush the shortbreads into crumbs by blitzing in a food processor or by putting the biscuits into a strong plastic bag and bashing them well with a rolling pin. Gently melt the butter and sugar in a pan then mix in the biscuit crumbs. Press the mixture firmly into the base of the cake tin and put in the fridge to chill.
2 Whilst the base is chilling make the ganache. Into a heavy based saucepan put the cream, sugar and salt and warm gently to melt the sugar. Stir this mixture continuously and take it off the heat as soon as it comes to the boil. Add the chopped chocolate and butter, stirring gently to melt together and form the ganache. If the chocolate doesn’t all melt, put the pan back onto a very low heat stirring gently all the time to ensure that the mixture doesn’t catch on the bottom of the pan.
3 Then add the kirsch juice to taste to the ganache mixture. Set aside to cool for at least an hour. If the mixture ‘splits’ stir it vigorously to re-blend once it has cooled. If that doesn’t work, you may need to add a little warm cream to help it re-blend into a smooth shiny emulsion.
4 Pat the griottine cherries dry with kitchen roll to remove any excess kirsch juice. Pour a thin layer of the cooled ganache onto the chilled base and sprinkle the cherries before covering them with the rest of the ganache and leave to finish setting in a cool place for several hours. Ideally, you would put this tart in a cool, dry room to set rather than in the fridge as this will help maintain the shine on the top of the ganache. If however, your only option is the fridge, put it in there to set.
5 Decorate the tart with cherries or other berry fruits, or have some fun with making your own chocolate shards and curls. When you are ready to serve, remove the tart from the tin and enjoy decorating it to your own design. Use a hot knife to cut slices from the tart and serve with whipped cream for the full Black Forest experience!
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