Caramel Chocolate Ganache Tart

Caramel Chocolate Ganache Tart

If you’re pressed for time, this is a quick dessert to put together that will wow your friends. The buttery shortcrust pastry base is filled with a layer of sweet caramel and chocolate ganache and topped with crushed hazelnuts, white and milk chocolate shavings and ferrero rochers chocolates. Normally I love making the shortcrust pastry base and caramel sauce from scratch but time is precious especially when you are cooking a great number of dishes. I’ve made this amazing sweet chocolate caramel tart a couple of times and it does not disappoint!

USEFUL KITCHEN TOOLS

Here are a few key basic kitchen tools you will need to make this recipe:

If you have tried this recipe, please leave a review and star rating which you can find this at the bottom of the page and recipe card. Enjoy!

Caramel Chocolate Ganache Tart

Caramel Chocolate Ganache Tart

Yield: 10-12
Cook Time: 30 minutes
Total Time: 30 minutes

The buttery shortcrust pastry base is filled with a layer of sweet caramel and chocolate ganache and topped with crushed hazelnuts, white and milk chocolate shavings and ferrero rochers chocolates. If you’re pressed for time, this is a quick dessert to put together that will wow your friends and family.

Ingredients

Pastry Base

  • 640g ready made sweet shortcrust pastry  sheets uncooked dough 

Caramel Filling

  • 397g  tin of Carnations Caramel

Chocolate Ganache Filling:

  • 300ml double Cream
  • 125g milk Chocolate
  • 125g dark Chocolate
  • 25g unsalted Butter
  • 1tsp Vanilla Extract

Toppings

  • 100g white Chocolate
  • 30g milk Chocolate
  • a pack of 5 ferrero rocher
  • 40g hazelnuts

Instructions

  1. Roll the pastry mix out onto a lightly floured surface to the thickness of a £1 coin. Press the pastry into the fluted flan tin and trim & neaten the edges. Fill any gaps of the pastry with any excess pastry so it's all covered! Put in the fridge for 30 mins – 1 hour to allow the pastry to rest.
  2. Preheat the oven to 200°C. Cover the pastry with parchment paper and fill with baking rice or beans and bake the pastry ‘blind’ for 15 minutes.
  3. Remove the parchment paper and the rice and bake for an extra 5-7 minutes or until the pastry is cooked through and slightly golden! Leave to cool in the tin.
  4. Once the pastry base has cooled down, pour the caramel onto the base and spread evenly. Leave in the fridge to set while making the chocolate filling.
  5. Pour the double cream and Vanilla into a small saucepan and heat gently, stir occasionally.
  6. In a separate large bowl, break milk and dark chocolate in small pieces and add unsalted butter. Once the cream is just starting to boil, pour the cream over the chocolate/butter mix, and whisk till smooth. If the chocolate doesn’t fully melt, microwave the mixture in 10-second bursts till it does. Pour this on top of the caramel and spread evenly.
  7. Refrigerate for at least 4 hours to set the tart, or even overnight.
  8. To decorate the tart, use a grater to make the white and milk chocolate shavings. Add Ferrero rochers, chocolate shavings and crushed hazelnuts. Enjoy!

Did you make this recipe?

Tag @diywithjoy_ on Instagram and hashtag it #CookwithJoyce

 

This slideshow requires JavaScript.

Follow:

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Archives

Categories

%d bloggers like this: