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Chocolate Ganache Tart
A quick and easy dessert option that is decadent and impressive. Our chocolate ganache tart recipe makes 6 tarts, but you can also make one large tart if that suits you better. We have used pre-made cases to make this recipe simple, but you can make your own pastry cases.
Ingredients
- 300ml thickened cream
- 600g dark chocolate
- 6 each individual tart cases (or you can make your own)
- 235g Vinofood Merlot Wine Jelly
- 220g Vinofood Rocky Road (any of our 5 flavours would work)
Instructions
- Heat the cream over a low heat, be careful not to boil. Once heated add the chocolate and stir until chocolate has melted.
- Place the pastry cases on a tray and spoon the merlot wine jelly evenly into each case. Smooth down with the spoon.
- Pour the melted chocolate and cream mixture evenly into each case and chill in fridge for at least 3 hours.
- When ready to serve remove from fridge and top with crumbled rocky road.
