Chocolate Tart With Honeycomb, White Chocolate And Stem Ginger Ganache
Course: DessertCuisine: Care, HospitalityDifficulty: Intermediate
Servings
8
servingsPrep time
25
minutesCooking time
25
minutesTry our indulgent, elegant, and bound to impress Chocolate Tart With Honeycomb, White Chocolate And Stem Ginger Ganache for a special occasion!
Ingredients
- For the filling
180 g 180 Dark chocolate
210 g 210 Double cream
- For the honeycomb
5 tbsp 5 Golden sugar
200 g 200 Caster sugar
2 tsp 2 Bicarbonate of soda
- For the ganache
275 g 275 White chocolate
140 g 140 Double cream
50 g 50 Double cream
10 g 10 Stem ginger
Directions
- For the filling
- Heat the cream to a simmer, then pour over the dark chocolate, stirring until smooth and glossy. If you prefer a sweeter tart, swap half the dark chocolate for milk chocolate.
- Pour into a pre-made tart case and set aside to cool at room temperature or in the fridge for 2 hours.
- For the ganache
- Heat the cream and pour over the white chocolate, stirring until smooth. Chill in the fridge to set.
- Whip the remaining 50g cream to soft peaks and stir in the ginger syrup. Once the ganache is set, gently combine both mixtures.
- For the honeycomb
- Melt the golden syrup and sugar in a pan over until it reaches 150°C.
- Stir in the bicarb of soda and whisk until bubbly, then pour into a container to set for 1-2 hours.
- To finish
- Once everything is set, portion the tart and top with the ganache and crumbled honeycomb. Enjoy!
