Espresso Chocolate Ganache Tart
I’m sure I am one of very few, but I have to be honest I’m not the biggest fan of coffee - well that’s unless it’s in a dessert. This tart pairs smooth dark chocolate ganache, a hint of orange zest, creamy mascarpone and a crisp, buttery Virgin Espresso Martini Tim Tam base - heaven for coffee fanatics and newbies alike.
Now the obvious way to serve this would be a pretty slice served on a plate, but no judgment here if you and your girlfriends sit around this tart with a few forks and an Espresso Martini in hand (less dishes, right?!) while you catch up on the week’s news.
This tart seems intricate, but each step is super simple, and once complete you can keep it in the fridge until you’re ready to devour it with friends!
If you like the look of this recipe, check out my recipes for Pina Colada Mess and Strawberry Champagne Ice Cream Sandwiches using the other new Tim Tam mocktail-inspired flavours!
Now the obvious way to serve this would be a pretty slice served on a plate, but no judgment here if you and your girlfriends sit around this tart with a few forks and an Espresso Martini in hand (less dishes, right?!) while you catch up on the week’s news.
This tart seems intricate, but each step is super simple, and once complete you can keep it in the fridge until you’re ready to devour it with friends!
If you like the look of this recipe, check out my recipes for Pina Colada Mess and Strawberry Champagne Ice Cream Sandwiches using the other new Tim Tam mocktail-inspired flavours!
Crust
- 1 packet Virgin Espresso Martini Tim Tam biscuits
- 125g digestive biscuits
- 75g butter, melted
- 50g dark chocolate, melted
- In a food processor, blend the Tim Tam biscuits and digestives into crumbs, then transfer to a bowl. Slowly incorporate the melted butter until combined. Press the crumb mixture into a tart tin with a removable base. Place in the fridge to set.
- Once set, brush the tart completely with melted chocolate and return to the fridge to set.
Espresso mascarpone
- 1 tbsp instant coffee
- 2 tsp sugar
- 1 tbsp boiling water
- 500g mascarpone
- In a mug, combine the instant coffee and sugar. Pour in the boiling water and stir until the granules have dissolved. Leave to cool slightly.
- Once cooled, stir into the mascarpone cheese until well combined.
- Spoon into the tart case and smooth the top until flat. Return to the fridge.
Ganache
- 200g dark chocolate, finely chopped
- 100ml cream
- 2 tsp butter
- ½ tsp orange zest.
- To make the ganache, place the chocolate in a heatproof bowl. In a pot, bring the cream, butter and orange zest to a light boil.
- As soon as the cream hits boiling, pour over the chocolate and stir with a spatula until the chocolate is melted, and the mixture is smooth & glossy.
- Leave to cool for 15 minutes, then pour over the top of the coffee marscapone. Smooth with the back of a spoon or use an offset spatula, then set in the fridge for at least an hour.
Finishing
- 30g milk chocolate
- 30g white chocolate
- Separately melt both the milk and white chocolate. Using a pastry brush, brush the top of the tart with the chocolates to create your desired effect.
This post was made possible thanks to Arnott's.
