Chocolate Ganache Tart with cranberries and rum
A luscious chocolate ganache tart with dark rum-soaked cranberries and spices.
Ingredients
- 1 cup Dark Rum
- ¾ cup Cranberries ½ cup, chopped + ¼ cup for garnishing
- 1 Star anise
- 1 Green cardamom
- 1 inch Cinnamon stick
- 1 Bay Leaf
- 250 ml Double cream
- 100 g Compound dark chocolate
- ½ cup Butter melted
- 240 g Bourbon chocolate biscuits
Instructions
For the Tart Shell
- Roughly break the biscuits and add to a grinder. Pulse the biscuits to a fine crumb.
- Add the melted butter and mix well. Set aside about 2 tbsp of this mix to garnish on the tart later.
- Line the tart tin with the remaining mixture as evenly as possible and chill in the freezer for 40 minutes.
For the Filling
- Add the Rum, cranberries, star anise, cardamom, cinnamon stick, and bay leaf in a pan.
- Bring to a boil and continue to cook on medium-low heat for 10 minutes. Cover and let it cool down for about 20 minutes. This will also intensify the flavours and would allow the cranberries to soak in the flavours of the rum.
- Till the rum mix cools down, get started on your chocolate ganache. Break the chocolate into small pieces and melt it on a double boiler.
- In a pre-chilled bowl, add the cream and the melted chocolate and whisk well. Chill for 10 minutes in the freezer.
- Remove the whole spices from the rum mix and add it to the chocolate ganache, whisk well. Chill again for 10 minutes.
- Take out the tart from the freezer and add the ganache mix. Spread evenly and chill for about an hour.
- Remove from the outer shell, garnish with more cranberries and biscuit crumble, chocolate shard, mint leaves, and serve.