Earlier this year I made one of my all-time favourite recipes on BBC's Nadiya Bakes. After many many requests I am sharing this recipe. It is a very simple recipe but incredibly delicious. Of course, with such few ingredients quality chocolate is paramount. After all, in a water ganache, water being flavourless all you will taste is chocolate, so it needs to be the precious kind.
I hope you enjoy making and eating this delight as much as I do.
Prep time: 15 minutes.
Cook time: 20 minutes.
Setting time: 2-12 hours.
Preheat your oven to 180*C.
160g plain flour
80g caster sugar
80g chopped butter
Blend the above ingredients in a food processor until it resembles fine breadcrumbs
Add 40g milk
Blend again to form a dough. This will be ready when it clumps together into a ball. Do not over blend the dough any further.
Lightly butter a tart case.
Pour the dough straight into the tray. You can simply press the dough into place -
there is no need to roll out the pastry. Make sure to press the dough into the
corners of the tray to have an even thickness all the way around.
TIP: Use the bottom of a flat mug to press the dough so it is even through-out and even up into the corners.
TIP: As dough will rise above the edge of the tart case, use a knife to trim the edges for a neat finish.
Prick the tart with a fork all over and blind bake with baking beans for 10 mins.
Remove the baking beans and bake for a further 10 mins. Allow to cool.
WATER GANACHE FILLING
175g dark choc
175g milk choc
200g water, milk or cream
Heat the liquid of your choice to a simmer. It is best to not have the liquid boiling
as this can scorch the chocolate. Pour the liquid over the chocolate and
emulsify using a hand blender. Scrape the sides and blend once more. A good ganache will look shiny and smooth.
Pour the ganache directly into the tart case and set at room temperature
for 6-12 hours or you can set it in the fridge within 2 hours.
Decorate the tart generously with berries, fruits and chocolate decorations.
TIP: To make chocolate decorations simply melt chocolate buttons or broken pieces of chocolate very gradually in the microwave for 30 seconds at a time, stirring in between. When your chocolate has melted but a few lumps remain, take the chocolate out of the microwave and allow the residual heat to melt these out. This essentially will give you tempered chocolate. Dark chocolate is the easiest to work with if it is your first time.
TIP: Save a cereal bag! Wash it out and make sure it is completely dry. Pour 7-8 tablespoons of liquid tempered chocolate into the cereal bag, lay it flat and using a rolling pin level the chocolate through-out the bag. Place the bag in the fridge to allow the chocolate to set for 10-15 minutes. Carefully remove the chocolate from the bag and break into random shards. Insert the shards into the ganache so they stand tall and beautiful.
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