White Chocolate Ganache Tart
This is a simple, wonderful white chocolate ganache tart that is melted together and cuts into soft yet firm slices of white chocolate that are truly decadent. The tart can be a wonderful child-friendly dessert topped with the children favourite sprinkles or chopped chocolate bars. Made in individual small cupcake tins they can be dinner party desserts or served with afternoon tea, topped with fruit and sprinkled with icing sugar.
I have made the base with pastry and biscuits and the latter was better. The pastry seems a little too rich for the tart, but that is personal preference, so if you prefer a pastry base you can fully bake your pastry base and add in the white chocolate ganache mixture into the cooled case.
The versatility of the tarts can be extended to whether you serve them plain with a sprinkling of icing sugar, add summer berries, I used blackberries to balance the sweetness of the white chocolate or serve with a dollop of creme fraiche or double cream.
The mixture sets in the fridge overnight, although if you are pushed you could make this 6 hours ahead but I always prefer to make as much as I can the day before.
I made this for friends and their children after a wonderful lunch in the garden together. My friend made sausages in buns, a delicious couscous with roasted vegetable salad and a spinach and chilli beetroot salad. Although the focus was on the children I did want my friends to feel special too. Making a neutral white chocolate tart with blackberries to cut the sweetness was the blank canvas. For the adults that was perfect, but for the children, each added something from the list of treats to top their tart. It created a little excitement. I made contact and found out the young adults’ favourite chocolate bars namely: Crunchies, Dairy Milk Caramel, Kinder Buenos, Reeces and Oreos. I added cream to the mix too to make their toppings adhere to the tart.
Each slice of the tart morphed into their favourites, for example, white chocolate ganache Oreo tart or white chocolate ganache Crunchie tart.
I did toy with an all Oreo base, and it would go well but I decided against it for the reason that the base would be the dominant flavour and the balance of topping would be outshone by the base. So I chose a malt biscuit that would marry well with all the flavours listed. I didn’t sweeten the base as the white chocolate ganache and topping are sweet and the chocoholics that I was serving were really happy and didn’t notice.
I served a tray of topping similar to the ones that you would have in bowls to top ice cream.
In bowls I added:
Mini Oreos, they are the size of your pinkie nail, very cute
Small squares of caramel chocolate
White Kinder Buenos
Chunks of chocolate-dipped honeycomb slightly more upmarket than the bar but I had that indoors.
The tart was simple to bring together a malt biscuit base and the filling a white chocolate ganache with blackberries embedded on the one side of the tart.
The idea is that you could make your slice of white chocolate ganache tart into a:
Oreo White Chocolate Ganache Tart
Reece’s White Chocolate Ganache Tart
Crunchie White Chocolate Ganache Tart
Kinder Buenos White Chocolate Ganache Tart
Caramel White Chocolate Ganache Tart
For the mums, I had lemon zested to compliment the Blackberry White Chocolate Tart
I made a huge 30cm tart and the recipe can definitely be halved
White Chocolate Ganache Tart with the works, Oreo soil, blend Oreo biscuits until they look like sand and everything else listed above!
- This recipe can easily be halved and made in a 20cm flan dish
- 400g malt biscuit crumbs
- 115g butter, melted
- 700g white chocolate, chopped
- 240ml double cream
- 112g unsalted butter
- 1 punnet fresh blackberries or a selection of chopped chocolate bars and biscuits
- Cooking spray
- 30cm spring-form flan dish
- Food Processor Method
- Add the biscuits to a food processor and blend until they reach a fine crumb.
- Add in the melted butter and process to mix the butter into the crumb.
- If you look on the side of the food processor, you will see the butter changes the colour and the texture of the crumb to a wetter and darker crumb all the way up the bowl.
- Crust by Hand Method
- Add the biscuits into a large bag, seal and using a rolling pin or anything heavy like a tin of bean knock biscuits until they form a fine crumb.
- Add the melted butter and mix until all the crumbs are moist.
- Spray the tin with non-stick sunflower or rapeseed oil.
- Add the crumbs into the flan dish and press the mixture up the sides and onto the base.
- Ensure you get an even distribution on the sides and base.
- Refrigerate the flan tin while you prepare the filling, this will prevent the crumbs coming away and mixing in with the mixture when you go to spoon it in.
- The Filling:
- FOR THE FILLING
- Place the chocolate, heavy cream, and butter in a microwave-safe bowl, and heat in 20-second intervals stirring after each one, until melted and smooth.
- Place the raspberries onto the bottom of the crust, and pour the white chocolate on top. Refrigerate until firm - about 2 hours.
Syrups (gin, caramel, fruit)