Okay, here’s a Christmas dessert that looks complicated and impressive but is actually pretty easy and quick to make. There are a lot of optional elements with this one - down to adding spices and/or zest to the ganache, to what decorations you use - but either way, the aim is to make this tart look as busy, bright and colourful as possible and to knock everyone’s socks off with its lush decadence.
Serves 12
x Jordan
For the ganache and truffle mixture
360 ml / 1.5 cups heavy cream
600g dark chocolate callets, or finely chopped if using a block, 70% cocoa solids
85g unsalted butter, at room temperature
1 tsp sea salt
2 tsp mixed spice (optional)
2 tsp orange zest (optional)
For the pastry
50g icing sugar
115g unsalted butter, at room temperature
1 tsp vanilla extract
1 free range egg
50g buckwheat flour
150g white all-purpose flour
30g Dutch-process cocoa powder
½ teaspoon fine sea salt
Decorations for the truffles
½ cup finely chopped pistachios
½ cup freeze-dried raspberries - powdered or finely ground
Other optional ingredients to fill the tart with
Handful of fresh raspberries
Handful of fresh blackberries
A few candied or freeze-dried orange segments
A few tbsp of desiccated coconut
A few fresh rosemary sprigs
A few fresh spray roses
First make the ganache. In a pot, heat the cream until you see small bubbles appearing on the surface. It’s crucial to not over heat the cream. Place the chocolate, butter, salt and spice / zest, if using, in a large heat proof bowl or jug.
Pour the hot cream over the chocolate and let sit for a couple of minutes. With a whisk, mix everything together until it is completely smooth and glossy. If the chocolate doesn’t completely melt you can place the bowl over a bain marie but be very careful not to over do it.
Pour roughly 1 cup of the ganache into a bowl or container and place in the fridge for at least 30 minutes. Allow the rest to remain sitting in the bowl at room temperature. Cover it with plastic wrap.
Now, make the pastry. Preheat the oven to 180 degrees celsius fan bake.
In the bowl of a stand mixer, cream the icing sugar, butter and vanilla together until pale, light and fluffy. Add the egg and beat well to combine. Finally, add the flours, cocoa and sea salt, and mix until a ball of dough is formed. Be careful not to overmix.
Place a 22cm / 9-inch tart tin with a removable base on a baking tray and lightly grease it. Use your fingers to press the dough into the tin over the base and up the sides, as evenly as possible. Use a sharp knife to trim off the excess dough around the edge, and with the same knife, prick the base several times. Place in the freezer for 10 minutes.
Next, place in the oven on the tray and bake for about 20 minutes. Once baked, allow the pastry shell to cool in its tin for 10 minutes, before removing from the tin and allowing to cool completely.
Meanwhile, make the truffles. Take the chilled ganache mixture out of the fridge and using a spoon to help you, scoop mounds of the ganache. Use your hands to form as many balls as you can, they can be as big or small as you want (I made about 6 x 3cm wide truffles and only ended up using 4). Next, place the finely chopped pistachios and freeze-dried raspberry powder / crushed freeze-dried raspberries in separate bowls, and roll the truffles in each until fully coated. Place on a plate and set aside.
Place the tart shell onto a serving plate.
Next, scoop the now set, but still soft ganache from the bowl into the cooled tart crust and spread out evenly.
Press the truffles into the ganache and place whatever decorations you want around them.
Chill the tart for 30 minutes before serving.
Refrigerate in an airtight container for up to 3 days.