11 April 2014

Chocolate Ganache Tarts

Following on from yesterday's post with the sour cream pastry, I made these tarts to use up not just the pastry, but a few other ingredients that were in my fridge.  OMG there were so good, a definite treat for when you are not watching calories!!!!!

Chocolate Ganache Tarts

  • Remaining sour cream pastry
  • 250g chocolate
  • 3/4 cup thickened cream
  • 1/2-1 cup caramel sauce, depending on taste
  1. Preheat oven to 180 degrees and spray a muffin tin with oil.
  2. Roll out pastry and cut into large circles to fit the muffin tin holes.
  3. Blind bake for approx 15mins or until golden brown as there is no more cooking you need to make sure shells are completely cooked.  
  4. Set aside to cool.
  5. Once pastry cases are cooled, divide the caramel sauce between the cases to give a small amount in the bottom of each one.
  6. Chop up chocolate into small pieces, so it melts easier.
  7. In a microwave save bowl heat the cream to boiling then while hot, pour in the chocolate pieces and stir until chocolate has melted completely.
  8. Pour into pastry cases and place in fridge to set (sometimes my ganache never fully sets, this time was no different so my tarts although set are still a bit oozy but gooey oozy chocolate - who cares!!!).
  9. Serve with cream or ice cream.
You could even get inventive and add a layer of nuts or even sprinkle with crumbled nuts if you want. Me, I was just happy with the chocolate and caramel! YUM!!!

ENJOY! :-)

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