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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 10 |
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The white chocolate top mixture is derived from (Evereyday Chocolate dessert book)…The rest of the tart is mine. When working with white chocolate, make sure it contains genuine cocoa butter. A little more cost, but worthwhile investment! Read more ! Ingredients:
1 1/2 cups chocolate cookies crumb |
1/3 cup butter, melted |
1/3 cup chocolate ganache |
350g/12 oz white chocolate, chopped |
2 pieces or 6g/ 1/4 oz fine leaf gelatine |
cold water |
425ml/ 15 fl oz whipping cream |
2 tbsp cocoa powder |
Directions:
1. Mix cookies crumbs and melted butter together and press in the bottom and sides of a 21cm tart pan. Bake at a 350F preheated oven for 10 minutes. Leave to cool.
2. Fill the chocolate ganache in a piping bag fitted with a small plain nozzle and pipe it over the bottom of the cooled tart base in a spiral shape.
3. Soak the gelatin in a little cold water in a heatproof bowl for 5 minutes, and then stir over a saucepan of simmering water until dissolved. At the same time, in a separate pan, heat the cream until just boiling, then pour over the chocolate, whisking until the chocolate has melted. Add the gelatine and stir the mixture until smooth. Allow to cool, then pour into the tart shell and chill for at least 3 hours. Sift cocoa powder over the top.
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