I spent most of one recent Saturday afternoon making this beautiful strawberry and dark ganache tart. I was so proud of my efforts and was really looking forward to tasting it with the in-laws that night after dinner at their place.
And then something horrible happened.
salvageable. I was mortified. Horrified. Shell-shocked. And then very very angry.
So truth is, I don't know if this tart tastes good. And though I'm no longer angry at Stu, I'm still not quite ready to attempt this again. Here's the recipe so you can tell me.
Strawberry and dark chocolate ganache tart
1 sheet store-bought shortcrust pastry
1 cup heavy whipping cream
350g dark chocolate, chopped
1 tsp vanilla
1.6 punnets fresh strawberries, rinsed, hulled and halved
3 tbsp stawberry jam
1. Preheat oven to 180°C (360°F). Line 20
cm-round, fluted tart tin with pastry. Trim excess pastry and lightly
prick bases with a fork. Bake for 10 minutes or until pastry is cooked.
Place in fridge for 30 minutes to chill.
2. In the meantime, heat cream in a saucepan until it comes to a boil.
Remove from heat and stir in chocolate until completely smooth.
Add the vanilla and let cool for 15 minutes. Pour into
3. Refrigerate until firm then top with stawberries. Melt
down the jam with a tablespoon of water and brush over the tart.
Chill for a 20 minutes before cutting.
4. Do not drop.