Indulge in this decadent Chocolate Ganache Tart, created by Brighton & Hove Food Partnership’s very own community chef Cat Rochefort. Sweet, rich and velvet smooth, with a tasty crunch from the almond praline, it’s the ultimate dessert for your Easter feast or for entertaining at your next dinner party.
We’re a non-profit organisation helping people learn to cook, access a healthy diet, grow their own food and waste less food. We believe food brings people together and changes lives. Share this tart at your next event and check out our website bhfood.org.uk for more recipes and to find out more about our work.
For the tart:
1 block of ready-made shortcrust pastry
300ml double cream
50g caster sugar
275g good quality dark chocolate (min 60% cocoa solids)
60g unsalted butter
3 whole eggs, plus 2 yolks
For the praline:
150g almonds
150g caster sugar
Method:
1. Roll out the pastry and line a 24cm loose based flan tin. Scrunch up some parchment, fill with baking beans and bake at 190°C for 15 minutes.
2. Make the filling by putting the cream and sugar in a saucepan and bring to a simmer over a medium heat.
3. Break the chocolate into pieces, cut the butter into cubes and put both into a bowl.
4. Once the cream is simmering, take it off the heat and pour over the butter and chocolate. Stir until melted, shiny and glossy.
5. Beat the eggs and yolks with a fork and add to the chocolate mix, stirring thoroughly. Pour into the pastry case and transfer to the oven. Bake at 150°C for 25 minutes until just set.
6. For the praline, heat the caster sugar in a pan until melted and golden. Take the caramel off the heat add the almonds and stir.
7. Pour onto a sheet of parchment and allow to cool. Once cooled break into a crunchy sprinkle.
8. Serve tart at room temp with the broken almond praline sprinkled on top.
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