Chocolate Ganache Tart

A decadent slice of heaven…

Ingredients:

170g dark chocolate

170g milk chocolate

1 cup all purpose flour

1/3 cup icing sugar

1/4 cup cocoa powder

1/4 tsp salt

1/2 cup butter

1/2 tsp vanilla extract

250ml full-fat coconut cream

Method:

1. Preheat oven to 180 degrees Celsius.

2. Add flour, sugar, cocoa powder and salt to bowl and combine.

3. Melt butter in a saucepan. Add vanilla to butter and stir. Pour vanilla butter into dry ingredients and combine.

4. Press dough into tart pan, ensuring you are pressing up the sides too.

5. Place tart pan in oven and bake until crust looks dry and matte instead of glistening butter (about 20 minutes). The colour won’t visibly change much as it is dark chocolate therefore you need to go off texture and smell.

6. Cool completely before filling with ganache.

7. Break up milk and dark chocolate and place into a dry bowl.

8. Heat coconut cream in a saucepan. Take off heat just prior to cream boiling.

9. Add to bowl of chocolate and leave for 5 minutes.

10. Combine cream and chocolate until it is smooth and glistening. Add to cooled tart base and set in fridge for a minimum of 3 hours, or (ideally) overnight.

Optional:

1. Melt down extra milk chocolate to decorate with edible florals or fruit.