There is nothing nicer then a small parcel of sweet chocolate ganache and sweet and tangy summer berries. I think these will be the last of the summer berries ... which is very sad. While I was making these Isabella just couldn't help herself and was picking on both the blackberries and blueberries.
They are so simple to make, if you have the time then you can make your own sweet pastry cups, but if you don't you can buy store brought cups too. I felt they need a pop of color as I couldn't find any raspberries so made some of my simple blossoms in a gorgeous pinky red tone. I think they really added a lovely element to the tarts.
I thought I'd share my ganache recipe for my tarts and it really is super simple. {Please note this is not the same ganache I use to ganache my cakes.}
My simple ganache:
Makes approx 25 small chocolate tarts.
Ingredients:
220g Good quality dark chocolate {I use callebaut dark chocolate}
20g Castor sugar
200mls Pouring cream
50g butter {cut into small cubes}
Method:
1. Place cream and sugar into a heavy base pot and bring slowing to almost boiling.
2. Pour cream into a chocolate and whisk until mixed through.
3. Add the butter to the ganache mixture, 1/3 at a time and stir until mixed through.
4. Ganache is now really to pour into your buttery pastry cups.
I make them the night before and left them in a tupperware container so the ganache had time to set. About 2-3 hours before you need to serve decorate with your choice of summer berries and blossom.
The ganache will just be set on the top but when you bite into it there is a delicious soft chocolate heaven that will tantalize your taste buds. Mmmmmmm!
Happy Baking!
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