The other day I was scrolling through Instagram and Pinterest and kept coming across all these beautiful pictures of cakes and desserts. All I kept thinking was: "Maybe I should try making this" and "That looks absolutely divine". So, I decided to look back to the summer and one of my favourite recipes for Luca's birthday: a no-bake chocolate ganache tart. Sounds delicious, doesn't it?
Just look at how happy he is with his birthday cake... Or maybe it was just the idea of getting to blow another candle :-) Anyway, everyone loooooved the tart and, even better, it is super easy to make. Just try it. Now I got the original recipe (in Dutch) from this website (https://www.leukerecepten.nl/recepten/chocoladetaart-met-aardbeien-zonder-oven/). I just tweaked it to be more to my liking :-)
So here goes...
First things first, the easiest way of making the tart is in a baking pan with a removable bottom, For this blogpost I decided to make the miniature version in a earthenware pan, which is also possible, it's just a bit trickier to remove the cake from the pan without the bottom and sides crumbling in your hands...
I bought these pretty little pans at Maisons du Monde in early summer and have been waiting for the perfect opportunity to use them :-) And I must say they worked perfectly.
Now, let's start making the chocolate ganache tart (don't worry, I've included the concise version of the recipe in English and Dutch at the bottom of this post).
No-Bake Chocolate Ganache Tart
Ingredients:
- 250 grams (or 9 oz) of petit beurre cookies (Graham crackers works as well)
- 100 grams (or 3.5 oz) of melted butter
- 300 grams (or 10.5 oz) of dark chocolate
- 200 ml (or a little under 0,5 pt) of double cream
- Assortment of berries (strawberries, blueberries, raspberries, blackberries) for decorating
Recipe:
We're starting with the preparations, so take your baking pan (with removable bottom) and line it with parchment paper. Make sure the bottom and sides are well-lined so it will be easy afterwards to remove the tart from the pan.
Now let's start cooking! Take your petit beurre cookies or Graham crackers and put them in a blender. Blitz the cookies or crackers until it looks like course sand. Then put the blitzed cookies in a bowl and put it to the side. Now, melt the butter, making sure you keep an eye on the melting butter, so you don't burn it.
Next, add the melted butter to the blitzed cookies. I always choose to pour all the butter in at once and then start stirring, but you can add it gradually as well. Just keep stirring that cookie and butter mixture until it resembles wet sand.
Since our cookie and butter mixture is finished now, we can put it in our lined baking pans. Just spread out the mixture on the bottom of the pan first and pat it down firmly and evenly with a spoon. Also make sure to create a cookie edge as well by patting down the cookie mixture on the sides. This always takes a bit longer for me because I keep trying to pat down more cookie mixture to create good, firm sides. The problem is that by doing so I always tear down parts of the sides I've already made... So try to keep your perfectionist side at bay :-)
When you have put the cookie mixture in the baking pan and you have patted it down on the bottom and the sides, you put the baking pan in the fridge for at least 1 hour.
Time for a little break. I usually take this time to start cleaning the mess I've already made and then put on a load of laundry or read a magazine or a chapter in a book. Relaxing is important too, after all :-)
When you're nearing the end of the hour, you can start on the next stage of the tart: the easiest chocolate ganache you will ever make. All you need is dark chocolate and double cream. That's it.
So take your double cream, pour it in a saucepan and start heating it. The double cream doesn't need to boil (it can, but it is not necessary), it just needs to be warm enough to melt the chocolate. When heating the double cream, make sure it doesn't burn or boil over.
Next break the chocolate in pieces and put it in a bowl. When the double cream is warm enough, pour it over the chocolate and start stirring. You need to stir the chocolate and cream until all the chocolate has melted and you have a shiny, gooey chocolate mixture. This is your chocolate ganache. Easy, right?
When your chocolate ganache is ready, you take the baking pan with the cookie base out of the fridge. Just pour the ganache over the cookie bottom until almost at the top of the sides. Don't pour it over or you might end up with a chocolate, gooey mess. When the ganache is in the baking pan, put the pan back in the fridge to set for about 3 hours.
Another break for you to do your housekeeping, run some errands... Or you could even make the tart up to this point the day before and then leave it in the fridge overnight.
When the three hours are up, you can start prepping the berries and decorating the tart to your liking. Before you start putting berries on top of your tart, make sure you carefully take it out of the baking pan, remove the parchment paper and put it on the plate on which you want to serve it. Don't worry if your tart is crumbling slightly, this is perfectly normal. Then you just start putting the berries on the tart until it looks the way you want it to. When the tart is finishe, you can keep it in the fridge for up to 3 days.
Now, stop your fidgeting and moving berries around and surprise your family and friends with this beautiful and delicious chocolate ganache tart.
We're starting with the preparations, so take your baking pan (with removable bottom) and line it with parchment paper. Make sure the bottom and sides are well-lined so it will be easy afterwards to remove the tart from the pan.
Now let's start cooking! Take your petit beurre cookies or Graham crackers and put them in a blender. Blitz the cookies or crackers until it looks like course sand. Then put the blitzed cookies in a bowl and put it to the side. Now, melt the butter, making sure you keep an eye on the melting butter, so you don't burn it.
Next, add the melted butter to the blitzed cookies. I always choose to pour all the butter in at once and then start stirring, but you can add it gradually as well. Just keep stirring that cookie and butter mixture until it resembles wet sand.
Since our cookie and butter mixture is finished now, we can put it in our lined baking pans. Just spread out the mixture on the bottom of the pan first and pat it down firmly and evenly with a spoon. Also make sure to create a cookie edge as well by patting down the cookie mixture on the sides. This always takes a bit longer for me because I keep trying to pat down more cookie mixture to create good, firm sides. The problem is that by doing so I always tear down parts of the sides I've already made... So try to keep your perfectionist side at bay :-)
When you have put the cookie mixture in the baking pan and you have patted it down on the bottom and the sides, you put the baking pan in the fridge for at least 1 hour.
Time for a little break. I usually take this time to start cleaning the mess I've already made and then put on a load of laundry or read a magazine or a chapter in a book. Relaxing is important too, after all :-)
When you're nearing the end of the hour, you can start on the next stage of the tart: the easiest chocolate ganache you will ever make. All you need is dark chocolate and double cream. That's it.
So take your double cream, pour it in a saucepan and start heating it. The double cream doesn't need to boil (it can, but it is not necessary), it just needs to be warm enough to melt the chocolate. When heating the double cream, make sure it doesn't burn or boil over.
Next break the chocolate in pieces and put it in a bowl. When the double cream is warm enough, pour it over the chocolate and start stirring. You need to stir the chocolate and cream until all the chocolate has melted and you have a shiny, gooey chocolate mixture. This is your chocolate ganache. Easy, right?
I am Belgian, so I'm used to really delicious chocolate. My favourite is Côte d'Or, so rich and full of flavour... Yum yum :-)
When your chocolate ganache is ready, you take the baking pan with the cookie base out of the fridge. Just pour the ganache over the cookie bottom until almost at the top of the sides. Don't pour it over or you might end up with a chocolate, gooey mess. When the ganache is in the baking pan, put the pan back in the fridge to set for about 3 hours.
Another break for you to do your housekeeping, run some errands... Or you could even make the tart up to this point the day before and then leave it in the fridge overnight.
When the three hours are up, you can start prepping the berries and decorating the tart to your liking. Before you start putting berries on top of your tart, make sure you carefully take it out of the baking pan, remove the parchment paper and put it on the plate on which you want to serve it. Don't worry if your tart is crumbling slightly, this is perfectly normal. Then you just start putting the berries on the tart until it looks the way you want it to. When the tart is finishe, you can keep it in the fridge for up to 3 days.
Now, stop your fidgeting and moving berries around and surprise your family and friends with this beautiful and delicious chocolate ganache tart.
Enjoy!
Love, Ans xoxo
P.S.: You can find the concise version of the recipe right here. Enjoy!
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