Espresso Ganache Tart Recipe

Espresso Ganache Tart

Delightful decadence meets chia goodness. If you love the sound of that, then you’ll agree that this Espresso Ganache Tart recipe is absolutely must try! Enjoy.

 

Serves 12

Prep 30 minutes (plus cooling and refrigeration)

Cook 10 minutes

 

Espresso Ganache Tart Ingredients

250g packet choc ripple biscuits

2 teaspoons white chia seeds

125g butter, melted

2 x 200g blocks dark chocolate, chopped

2/3 cup thickened cream

1 single shot (30ml total) espresso coffee

Mixed berries and edible flowers, to serve

Espresso Ganache Tart Recipe
Image: Jeremy Simons

 

Espresso Ganache Tart Method

1) Place biscuits and chia seeds in a food processor. Process until finely chopped. Add butter. Process until just combined. Press into base and side of a 3cm-deep, 23cm (base) loose-based round fluted flan tin. Refrigerate for 30 minutes or until firm.

2) Place chocolate, cream and coffee in a saucepan over low heat. Cook for 5 to 10 minutes or until melted and smooth. Set aside for 10 minutes to cool slightly. Pour into biscuit base. Refrigerate for 4 hours or overnight until set.

3) Remove tart from tin. Decorate with berries and flowers. Serve.

 

Tools of the Trade

To give this espresso ganache tart recipe the finishing touch it truly deserves, create the espresso coffee serve with the Breville ‘The Oracle’ Espresso Machine. All about great aroma and flavour, this espresso machine from Breville is available now at Harvey Norman.

Breville 'The Oracle' Espresso Machine

 

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