Peninsula Larder Flavour Pearls are a luxury gourmet garnish for both food and drinks. Gourmet garnishing pearls that burst with an exciting ‘pop’ of flavour on the palate.

Chocolate Ganache Tart and Tangerine Flavour Pearls

Chocolate Ganache Tart…sounds fancy and difficult to make. Well I’ve got great news. Not only is it super easy to make, you can make it days in advance and you will definitely impress your guests. Tangerine Flavour Pearls add a lovely fresh burst and take a little edge off the rich chocolate

Peninsula Larder Flavour Pearls are a luxury gourmet garnish for both food and drinks. Gourmet garnishing pearls that burst with an exciting ‘pop’ of flavour on the palate.

What you’ll need to make a Chocolate Ganache Tart…

For the Crust
  • 24 Chocolate biscuits – we used good old Chocolate Ripples
  • 85 g butter – melted
Ganache filling
  • 350 g chopped dark chocolate – buy the best quality you can find
  • 250 ml cream
  • 60 g butter – diced
To make the filling: Place chopped chocolate in a medium bowl. Set aside. In a small saucepan bring the cream just to boil. Remove from the heat and pour over the chocolate. Let stand for 1 minute. Using a stick blender, blend mixture until melted and smooth, adding blobs of butter bit by bit. Pour mixture over chilled crust and refrigerate until set.  (min 4 hours but overnight is great).
*Tart will keep, covered well, for up to 4 days in the fridge.
Remove from the fridge around half an hour before serving, the flavour is nicer and the texture better if it’s served close to room temperature.

To Serve

To portion the tart neatly you will need a jug or glass of hot water and a sharp knife. Dip the knife into the hot water for 10 seconds to heat the blade, give it a quick wipe with a tea towel and slice. The hot knife will give you a nice clean edge. Repeat for each slice. Pipe or spoon some cream next to your tart portion, scatter a little crushed Freeze Dried Mandarin over the cream (it has a vibrant flavour and adds a nice texture too) and a sprinkle of mint chiffonade. Lastly, top the Chocolate Ganache Tart portion with a spoonful of Tangerine Flavour Pearls
*If you were hosting an afternoon tea or cocktail party you could create bite sized pieces by simply changing your spring tin to a baking tray…you may need to make more of the crust mixture to make it work but you just want to have a thinner chocolate layer to make it easy to cut smaller pieces.
Also, it’s super easy to change your flavours too…there are many different Flavour Pearls that would be delightful to serve with this recipe…Yuzu, Strawberry, Salted Caramel, Blackcurrant, Raspberry, Lemon Myrtle. It’s up to you really!
Ohhh don’t forget the addition of a crunchy sprinkle of freeze dried flavour too…we’ve got raspberries, and blue berries available too!
We hope you enjoy this rich and decadent chocolate delight…we’re sure your guests will!

Until next time

Enjoy…from the Peninsula Larder Team

“Will looked horrified. “What kind of monster could possibly hate chocolate?” 
― Cassandra Clare, Clockwork Angel