Christmas Recipes: Chocolate Ganache Tart with Pomegranate seeds
On the eighth day of Christmas, Avonmore made for me Chocolate Ganache Tart with Pomegranate seeds
We have teamed up with Avonmore to bring you twelve delicious recipes to get you in the mood for Christmas.
250g plain flour
50g icing sugar
1 large egg
For The Ganache:
300ml Avonmore Fresh Dessert Cream
100g dark chocolate
100g milk chocolate
200ml Avonmore Fresh Dessert Cream
Use clean fingers to rub the butter into the flour and icing sugar until it resembles breadcrumbs.
Add the egg and bind the mixture together using either a blunt knife. Once clumps of pastry begin to come together, use your hands to gather into a ball. Wrap in clingfilm and refrigerate for 30 minutes.
Preheat the oven to 180˚C/160˚C fan/gas mark 4. On a lightly floured surface, roll the pastry out to a thickness of about 3mm and use to line a 23cm loose-bottomed tart tin, pushing right into the corners and trimming the edges.
Line the pastry with greaseproof paper and fill with baking beans or uncooked rice. Bake for 15 minutes, then remove the beans and paper and bake for another 5-7 minutes, until lightly golden. Remove from the oven and cool in the tin.
Heat the Fresh Dessert Cream in a small saucepan until just boiling, then add the butter and chocolate and stir until completely smooth.
Pour into the pastry case and leave for 15 minutes, then place in the fridge to set completely.
Sprinkle with fresh pomegranate seeds and serve drizzled with Fresh Dessert Cream.
Per Serving 482kcals, 28.9g fat (18.4g saturated), 49.8g carbs, 22.8g sugars, 6.6g protein, 1.8g fibre, 0.171g sodium
Avonmore - the Cream that makes Christmas.