chocolate tart-cold setting

steve bennett

steve bennett

12th January 2012

chocolate tart-cold setting

a simple preperation, for basic uses, normally with other elements in the tart case under the ganache - bananas, nuts, cherries, poached fruits, caramel etc
this will gice a glossy appearance, and smooth mouth feel. quality of chocolate is the major factor with this one.


  • 750g bitter chocolate pistoles/buttons
  • 500g single cream


bring cream to just below boiling point, remove from heat and add chocolate straight away, stirring until melted.
pour over whatever you half fill your blind baked tart case with (bananas in caramel or similar)
refrigerate for 1 hour

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