insideKENT Magazine Issue 35 - February 2015 | Page 75
Gluten-free chocolate
and passion ganache tart
(serves 6)
Tip: This needs freezing so make
ahead
Ingredients
Tart base
• 105g gluten-free Oast to Host pastry mix
• 9g cocoa powder
• 1/2 egg
• 36g caster sugar
• 75g butter
• 1 tsp water
Chocolate ganache
• 225ml double cream
• Pinch salt
• Pulp 6 passion fruits
• 130g dark chocolate
• 30g white chocolate
• 20g caster sugar
ensure mixing thoroughly). Allow ganache to cool
to room temperature
5. Paint a little ganache over base of tart and place
in freezer for 5 minutes to keep pastry crisp. Pour
remaining mixture in place, chill for approx 2 hours
in fridge, and then freeze for 4 hours
6. For the topping, melt 150g dark chocolate in a
bain-marie. Allow to cool slightly, and then stir in
65mls of vegetable oil. Pour over frozen tart and
tip tart until top is covered (this needs to be done
very quickly as the chocolate will set fast). Return
to freezer and remove 20 minutes before serving
Oast to Host's award-winning sweet shortcrust
pastry is an easy-to-handle truly delicious fresh
pastry that is suitable for all. If ready-to-roll isn’t
your ‘thing’, there is a pastry mix too, or look
out for its range of sweet shortcrust, plain or
dairy-free blind-baked pastry cases and
buttercups (canapé cases) expected this spring.
Topping
• 150g dark chocolate
• 65mls vegetable oil
Method
1. Make the chocolate pastry base pastry as per
the instructions on the packet, or use ready-toroll if preferred. Weigh down the pastry with baking
beans and bake blind at 160°C for 20 minutes
2. Mix cream, salt, passion fruit and sugar in a
saucepan and heat until it starts to smoke. Remove
and allow it to stand for 5 minutes
3. Melt chocolate in a bain-marie or bowl over gently
simmering water and allow to melt completely
4. Remove from heat and strain the infused cream
into the chocolate (do this a little at a time to
75
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