Chocolate Ganache Tart with Blueberries

This is one of my own recipes. I had some leftover ganache to use up or else I'd end up licking it all out of the bowl myself...and that's not a pretty sight. And its not good for my losing weight before surgery scheme.

So here is a yummy dessert you can share with anyone. Gail from Delightfully Diva-ish...this one is for you as I've used tinned blueberries. Or you can just wait till you get back to NZ and make it with fresh or frozen blueberries? Or you can use any fruit topping you wish. 

The pastry is simple sweet shortcrust pastry which is blindbaked.

And filled with a chocolate ganache,

  

and topped with blueberries. I was out of frozen so I used tinned.

See? That's so simple but so visually effective. 

Shortcrust Pastry:

125g cold butter

250g flour

100g icing sugar

1 egg

Pinch of salt.

(optional spices or orange zest if you  wish)

Put flour in a food processor with icing sugar and salt and butter and blend until the mixture resembles breadcrumbs. Add the egg and process until it all comes together in a soft and uniform dough. Wrap and refridgerate for 30mins.

When ready grease 1 tart tin or individual tart tins with and line with pastry. Blind bake for 20mins on 180deg Celsius.

Ganache Filling:

While you are waiting for the pasty to chill start on the ganache.

Heat 300ml cream until the edges are just starting to bubble, do not boil cream.

Break up 250g dark chocolate (I use Whittakers 50% dark chocolate) into metal or glass bowl and pour cream over. Leave for 1 minute then gently whisk until all the chocolate has melted. Set aside to cool.

When pastry cases have cooled you can either pour the ganache (as it will be pouring consistency) into them or spoon if you have whipped it up a bit (which I did gently with a hand whisk). Place berries on top and chill until served.

A nice rich little dessert which is actually really simple!