It’s been a while since I’ve made a tart, and it’s also been a while since I’ve made ganache (I could eat a bowl of that on its own…). The first thought that came into my head when I saw the chocolate coated coffee beans in the most recent Degustabox, was chocolate coffee ganache tarts – yummy. Using dark chocolate makes them very rich, but it also compliments the luxury of the coffee beans. The size of the tarts makes them perfect for a grown up party, or maybe with cocktails!
I cheated with these and used ready rolled pastry, but you could make your own. Using ready rolled just makes them super quick to whip up, and they’re ready in less than an hour. Delicious on their own, or even more naughty than they already are, served with a dash of cream!
- 1 ready rolled sheet of shortcrust pastry
- 50 ml double cream
- 100 g dark chocolate, broken into pieces
- 12 chocolate coated coffee beans (such as the ones I received in the February Degustabox)
- icing sugar, to dust
- Preheat oven to gas 6/200c/400f.
- Cut out 12 circles of the pastry, using a 7 cm round cookie cutter.
- Carefully place each pastry circle into the holes of a 12 hole baking tray.
- Cover with grease proof baking paper and fill with baking beans. (Or dried rice if you don’t own baking beans).
- Bake for around 15 minutes, remove the baking paper and beans, and put back in the oven for another couple of minutes, until golden and cooked.
- Remove the tart cases to a wire cooling rack and leave to cool completely.
- While the cases are cooling, make the ganache by heating the cream in a pan over a low heat, until it starts to bubble slightly.
- Remove from the heat and add the chocolate, stirring until the chocolate is completely melted.
- Carefully divide the mixture between the pastry cases and smooth over. Place a coffee bean on top of each one.
- Set in the fridge for 10 minutes, place on a serving board and dust with icing sugar, then enjoy!