Chocolate Ganache and Strawberry Tarts

When I saw Fiona demonstrating to cook her invention recipe of Chocolate Ganache, Lavender Cream and Raspberry Tart on MasterChef, I said to myself that, I had to make this beautiful tart. Unfortunately, the unsprayed lavender was hard to find. Yet, big and beautiful strawberries were everywhere. So, I adapted Fiona’s recipe to make the tart shells and chocolate ganache, topped with jelly-coated sweet strawberries. It turned out to be a big hit in our family’s dinner last weekend.

Chocolate Ganache and Strawberry Tarts (Adapted from MasterChef) (Printable recipe)

Makes 4x10cm tarts (preferably use loose-bottomed tart tins)

Ingredients of tart shells:

• 100 gm plain flour
• 85 gm butter, room temperature
• Pinch of salt
• 1 to 2 tsp cold water

Ingredients of chocolate ganache:

• 145 gm dark chocolate, finely chopped
• 125 ml cream
• 35 gm butter
• 5 tbsp caster sugar, or to taste

Ingredients of topping:

• 8 to 12 strawberries, thinly sliced
• 2 tbsp strawberry jelly (or jam)
• water to dissolve jelly

Method:

1. Place the flour, butter and a pinch of salt in a food processor and blend until the mixture resembles fine breadcrumbs. Add 1-2 teaspoons cold water and blend again until the dough just comes together. Tip out onto a lightly floured board or clean bench and form dough into a disc, enclose in cling film and refrigerate for 15 to 25 minutes.
2. Roll pastry out to 3-5mm thick, then use to line four 10cm loose-bottomed tart tins. Prick the base with a fork, then place back in the fridge to rest for about 15 minutes.
3. To make the ganache: place the cream and butter in a heatproof bowl over simmering warm water, heat until butter has melted. Add chocolate and sugar into the mixture, then stir until the chocolate has melted. Remove from heat.
4. Preheat the oven to 180°C. Line the pastry case with baking paper and pastry beads or uncooked rice. Blind-bake for 8-10 minutes, then remove baking paper and beads and bake for another 5-10 minutes until golden. Press down any bubbles that have risen up and allow to cool. Remove from tart tins and place on a serving plate.
5. Heat jelly with water until completely dissolved.
6. Transfer the chocolate ganache into the tart shells. Spread evenly with the back of a spoon or palette knife. Arrange the strawberry slices on top and brush with jelly on top of the strawberries. Serve immediately.

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