Here’s a treat that combines Lizzie Baking Bird’s signature Dorset flair with a touch of indulgent charm.
This Chocolate Ganache Tart is everything you’d hope for: rich, velvety ganache on a crisp chocolate pastry, topped with a scatter of delicate rose petals. And while making your own pastry is a breeze, no one’s judging if you grab a few ready-made cases from the supermarket and dive straight into the filling—Lizzie’s all about ease and enjoyment!
Every time Lizzie whips these up, she finds herself humming Errol Brown’s iconic “You Sexy Thing”- because, honestly, who doesn’t believe in the miracle of chocolate? So, chocolate lovers, get ready, and those who aren’t… you might want to look away now!
Chocolate Ganache Tart (makes 6 individual)
Gas mark 5 (preheated) 190°C or 375°F in an electric oven:
Ingredients:
Pastry
140g flour
35g cocoa
75g butter (in 1cm squares)
50g icing sugar
30g ground almonds
2 eggs
Filling
115g double cream
140g dark chocolate
25g unsalted butter
A sprinkling of rose and marigold petals (Polly’s Petals are ideal for this)
Instructions:
Firstly, make the pastry and get it in the fridge.
Put flour, cocoa, icing sugar and almonds in a bowl and add the butter.
Rub it in until you have fine breadcrumbs, or you can whizz this up in the mixer (which is what Lizzie tends to do).
Add the egg and mix until it just comes together. Wrap it in cling film and pop it in the fridge for about 30 minutes.
Take the pastry from the fridge and roll it out to approximately 2mm thick (so fairly fine) but if it’s a bit thicker it won’t matter too much.
Line greased tart tins.
Leave a 1 cm edge hanging over the case and put them in the freezer for 20 minutes.
Lizzie uses baking parchment to line the cases and rice or baking beans to blind bake them.
Put them in a preheated oven for 15 minutes and remove the paper and rice. Put them back in the oven if the base is a little soft -2 or 3 minutes.
Pull them out and make the filling. When they are cooler, trim the edges and take them out of the tins.
Warm the cream in a small heat proof basin over a pan of boiling water or gently in the microwave.
Add the finely chopped chocolate or buttons to the cream and stir well. Then add the butter and mix it well.
Pour in the cases and sprinkle the petals on top.
Leave to set and enjoy with a cuppa or espresso!
For more seasonal treats, easy-to-make suppers and Lizzie’s latest bakes! Follow her on Instagram to see where she’ll be spreading festive cheer this season.
