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MasterChef Australia

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Ep 9 - Chocolate Ganache Tart

EP 9 Scott Yeoman
Chocolate Ganache Tart
Makes 4

90 grams butter
130 grams caster sugar
pinch salt
120 grams plain flour
1 egg, lightly beaten
2 umeboshi plums, seeds removed
50 ml vino cotto
1 bay leaf
275 ml cream
150 grams 70% chocolate

1. Preheat oven to 160C.
2. To make the tart shell, place 65 grams of the butter, 15 grams sugar and pinch salt into a food processor and beat until light and creamy. Add egg and process for another 30 seconds. Add flour and process until well combined, adding a little water if necessary. Transfer dough to a floured bench and roll to about 3mm thick. Line 4 x 8cm tart tins and prick the bottoms. Place in the oven and bake until golden, about 15 minutes. Remove from oven and set aside to cool.
3. Meanwhile to make the plum sauce, place the plums, vino cotto, remaining 50 grams sugar, bay leaf and 50 ml water in a saucepan and place over medium heat. Allow to simmer, until reduced by half. Remove from heat, remove bay leaf and transfer to a blender. Process until smooth, adding more water if it is too thick. Set aside.
4. Meanwhile to make the ganache, place 175 ml cream and remaining 25 grams butter in a saucepan and set over medium heat until almost boiling. Place chocolate in a bowl and pour hot cream over and stir to combine. Allow to cool slightly then pour into baked tart shells and place in the fridge to set, about 45 minutes.
5. To serve, whip remaining 100 ml cream until soft peaks. Remove tart from fridge and serve with whipped cream and plum sauce.