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No Bake Ganache Tart

 

This is so easy to make. Tastes and looks amazing. You need this recipe in your repertoire.

 

1 packet Arnott's chocolate ripple biscuits

125g butter melted

350g Cadbury block of dark cooking chocolate ( you will need to buy 2x 180g blocks )

1 cup cream

1 punnet raspberries

1 punnet blueberries

Slithered almonds

 

I used an average sized tart tin from Kmart.

 

Blitz the biscuits in a food processor then add the melted butter.

Using the palm of your hand press the base mix into the tart tin on the bottom and sides.

Place in the fridge to set for 30 minutes whilst you prepare the filling.

Break the chocolate apart and place In a large heatproof bowl.

Add the cream to a small saucepan and heat on medium.

The trick is to heat the cream so it's just starting to simmer barely then pour over top of your chocolate.

Let it sit for 2 minutes before stirring really well.

Pour the ganache into your base and allow to set overnight or 6 or more hours.

Decorate your tart with fruit and nuts and serve with vanilla cream or ice cream.

 

Vanilla cream

 

300ml cream

2 tablespoons icing sugar

1 teaspoon vanilla essence

 

Add these ingredients to a bowl and whisk to hard peaks and it's ready to use.

 

 

 

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