#28 Blonde Chocolate Ganache Tart with Blackcurrants & Custard Cream Crust
Making use of the deliciously short season of blackcurrants!
Hello and thank you so much for being here, I hope you have all had a lovely week.
We’ve had a week of stresssssssss, with no end in sight about our move, job interviews, christmas shoots and deadlines are approaching. So, what do we do when we are stressed? Make desserts of course!
Still in-keeping with the self appointed “No Bake July” theme, I turned my attention to tarts. There really isn’t anything I enjoy more than a tart, be it in the form of something fruity or chocolatey, nutty or all of the three combined.
Over on TSK+ I will be showing you how to make this showstopper of a pudding, my Oreo Crusted Double Chocolate & Passionfruit Mousse Tart.
NOW- onto the main event. The custard cream tart! I cannot stress how easy this is to make. I made this all under half an hour, and was tucking into it not 2 hours later!
Blonde Chocolate Ganache Tart with Blackcurrants & Custard Cream Crust
Ingredients
(for the custard cream base)
300g Custard Creams
100g Salted Butter- melted
Pinch of Salt
(for the ganache)
200g Blonde Chocolate
300ml Double Cream
1 Tsp Vanilla Bean Paste
Pinch of flaked salt (2g)
(for the blackcurrant swirl)
150g Blackcurrants- washed and any stems removed
100g Granulated Sugar
10ml Creme de Cassis or high quality Blackcurrant Cordial
1 small Lemon- zest and juice
3g Powdered Gelatin + 1-2 Tbsps water
Method
Start by greasing a shallow, loose bottomed tart tin with some vegetable oil.
Add the custard creams, melted butter & salt into a food processor, and blend until you have achieved fine “breadcrumbs”.
Place this into the prepared tart dish and using the back of a spoon to push up the sides of the tin. Pop this into the fridge to set for 10 minutes while you get started on the fillings.
Add the water to the powdered gelatin and allow to bloom.
Add all the ingredients for the blackcurrant swirl together into a small saucepan. Bring to a simmer and add the bloomed gelatin. Be careful when stirring this as you do not want to break up the blackcurrants too much. Set aside to cool slightly.
To make the ganache filling, place the chocolate into a jug and microwave for x3 30 seconds until melted. Add the cream, vanilla and salt and stir with a spatula or mini whisk until smooth and creamy. Place this into the chilled tart.
Add the blackcurrant mixture and swirl using the end of a spoon. Pop into the fridge to set for a couple of hours. Serve and enjoy!
This will keep in the fridge in an airtight container for 3 days.
