Chocolate Ganache Tart with Raspberry Cream - A Masterchef Winner

Serves 8

  • 170g chilled butter, chopped into cubes
  • 1 3/4 cups plain flour
  • 1 free-range egg yolk
  • 1 tablespoon chilled water (approximately)

For the chocolate ganache:

  • 400g plain dark chocolate (70% cocoa)
  • 8 tablespoons double cream
  • 60g unsealed butter 
  • 1 tablespoon of caster sugar 

Note: If you are making a sweet tart then add 1/4 cup icing sugar to mixture when processing butter and flour.

Follow these step by step instructions to have a perfect short crust pastry suitable for tarts, quiches and pies. When blind baking, you can use dry rice, beans or pie weights to fill the tart shell. Store them in a container in the pantry and re-use them.

To make the pastry whizz butter and flour in a food processor until it resembles fine breadcrumbs. Add the egg yolk and water and whizz again until the mixture just comes together. Sometimes depending on the size of the eggs you may need to add a dash more water.

Gently tip the crumble mixture out onto a clean bench and form into dough. Flatten slightly into a disc, cover it with cling film and refrigerate for at least 30 minutes. Meanwhile, grease a round 30cm spring-form tart tin with a little butter.

Roll pastry out between 2 sheets of baking paper until around 3mm thick. Remove the top sheet of paper and gently flip the pastry over the tin and line it, pressing gently around edges. I always trim pastry about 1 or 2cm above the tin line because it can shrink a little when cooking. You can always trim pastry off after it’s cooked, however you can’t add it back on! Place tart shell on a baking tray and refrigerate for another 15 minutes.

To Blind-Bake the tart, line pastry with baking paper or foil and fill it with ceramic pie weights, dried beans or rice. Bake for 15 minutes. Remove weights and paper and bake for a further 10 -15 minutes or until pale, firm and slightly golden around edges. Cool completely before adding chosen filling.

For the chocolate ganache, combine all ingredients into a heat proof bowl and melt over a saucepan of 1/4 boiling water. It pays to continue stirring mixture until choc is completely melted and mixture combined and glossy!!! Pour into cooked pastry shell and allow to set. 

For the raspberry cream, whip a tablespoon of caster sugar with thickened cream until a dollop consistency. Weave through some fresh raspberries gently - garnish with a good dollop at the table!!! 

Chocolate Ganache Tart with Raspberry Cream - A MasterChef Winner

Another important tip when making shortcrust pastry is not to knead or over work the pastry with your hands. Our hands are naturally very warm and due to the amount of butter in this pastry, it will start to melt if overworked which we don’t want!

Purchase Fiona Inglis' cookbook for more exciting ways to encourage both children and parents to explore their taste buds through growing and preparing healthy, seasonal recipes. It's sure to entice even the fussiest of eaters!