Our chocolate ganache tarts are a quick and easy dessert option that is decadent and impressive. Make as individual tarts or the recipe makes enough filling to fill a whole tart case. We have used pre-made cases but you can always make your own pastry cases if you want.
Chocolate Ganache Tart
- 300 ml thickened cream
- 600 gms dark chocolate
- 6 each individual tart cases ((or you can make your own))
- 235 gm merlot wine jelly
- 220 gm rocky road
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Heat the cream over a low heat, be careful not to boil. Once heated add the chocolate and stir until chocolate has melted.
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Place the pastry cases on a tray and spoon the merlot wine jelly evenly into each case. Smooth down with the spoon.
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Pour the melted chcolate and cream mixture evenly into each case and chill in fridge for at least 3 hours.
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When ready to serve remove from fridge and top with crumbled rocky road.
