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Chocolate Ganache Tart with blackcurrent coulis and cinnamon ice cream

Recipe  // 

We recently found this fantastic book published in 2003 which we featured in. We couldn’t but help share this delicious recipe.

Chocolate Ganache Tart
250g flour
2 tbsp cornflour
200g cold butter, cut into pieces
2 tbsp soda water
Grated zest of 1 orange
2 egg yolks
200ml cream
300g quality chocolate
100ml expresso coffee
Cinnamon ice cream to serve

Blackcurrent Coulis
250g Blackcurrents
Juice of 1 lemon
½ cup caster sugar

Make the tart
Process flours and butter in food processor until the mixture resembles breadcrumbs. Add soda water, zest and egg yolks. Wrap in plastic and refrigerate 30 minutes. Roll out dough and line 18cm tin. Bake blind until golden, about 20 minutes. Boil cream, then add chocolate. Stir until smooth. Add coffee. Stir. When cool, pour into tart shell. Set

Make the coulis
Combine blackcurrants, lemon juice  and caster sugar. Sieve mixture. To serve, spoon some coulis onto an ice-cold plate and then centre a slice of tart on top. Serve with home-made cinnamon ice cream and a glass of Balnaves Cabernet Sauvignon.

        

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