Chocolate Ganache Tart with Charalambides Christis Fresh Milk Full Fat, 3% Fat and Charalambides Christis Dairy Cream with 35% fat
Ingredients
For the Base
• 250 g Digestive biscuits
• 120 g unsalted butter, melted
For the Chocolate Ganache
• 200 g high-quality dark couverture chocolate (roughly chopped)
• 150 ml Charalambides Christis Dairy Cream with 35% fat
• 50 ml Charalambides Christis Fresh Milk Full Fat, 3% Fat
• 30 g unsalted butter (at room temperature)
• Pinch of salt
• 1 teaspoon vanilla extract
Instructions
For the Base:
Place the biscuits in a food processor and blitz until finely ground. Add the melted butter and mix until the mixture resembles wet sand.
Transfer the mixture to a tart pan (22–24 cm in diameter) and press it firmly into the base and up the sides using the back of a spoon or a flat-bottomed glass.
Chill the crust in the refrigerator for at least 30 minutes to set.
Make the Ganache:
In a small saucepan, gently heat the cream and milk over medium heat until just before boiling (do not let it boil). Remove from the heat and add the chopped chocolate. Let it sit for 1 minute.
Stir gently with a silicone spatula until the mixture becomes smooth and glossy. Add the butter, salt, and vanilla extract, and stir again.
Assemble the Tart:
Remove the crust from the refrigerator and pour in the ganache. Use a spatula to spread the ganache evenly across the base.
Chill the tart in the refrigerator for at least 3–4 hours, or until the ganache is fully set.
To Serve:
Optionally garnish with chocolate shavings, fresh berries, or chopped caramelized hazelnuts or pistachios.
Serve slightly chilled for best texture and flavour.
