No Bake Chocolate Ganache Tart 免焗香濃巧克力撻
Oh this tart is just look so gorgeous, definitely one of the best dessert for summer. A crispy biscuit base, filled with rich chocolate ganache, garnish with fresh fruit. It tastes hevenly delicious. Great with any occasion, perfect!
Who can resist chocolate ganache? Rich, dark, bitter chocolate, with little bit of sweetness. Hmmm…ganache is very easy to make, only two ingredients. And the ratio of the cream and chocolate can help you make diffetent things, like tart filling, truffle or for coating. This recipe is what I like the texture for the filling, of course you change a bit to make it more runny or thick.
Very easy to make, no oven, no electric mixer. What you need is spatula, bowl and a saucepan, means less washing up. With little bit of fresh fruit for decoration, it is just like the tart you see in fancy bakery shops. I am sure you will love it!
這個絕對是夏日必做的簡易甜品！這個香濃巧克力塔，非常漂亮又吸晴，跟店子賣的一樣！有酥脆的餅底，加上香濃的巧克力，最後加上新鮮水果作裝飾，美味又漂亮！
最重要是。。。超簡單易做，不用焗爐，不用打蛋器，只需一個大碗，一個小鍋及一個膠刮。材料只有四種，絕對新手必學的甜點。超漂亮，作宴客甜品，下午茶點一流，一定要試試！
For the biscuit base, crush the digestive biscuits in a ziplog bag, or you can use oreo cookies. Then mix the biscuit crumbs with melted butter. Transfer into a tart tin, spread it evenly, and press it. Chill in fridge for 45 minutes.
餅底做法：先將消化餅放入密實袋內，用木棒壓碎。與溶化牛油拌勻，再放入撻模內，用手平均鋪好，壓實，放入雪櫃45分鐘。
For the chocolate ganache, finely chop the chocolate, place in a glass bowl. In a saucepan, add in double cream, cook over medium heat and bring it to simmer. Pour the cream over the chocolate, let it stand for 5 minutes, do not stir it.
After 5 minutes, stir until smooth. Then pour in a tart tin, chill in fridge for about an hour. Decorate with some fresh fruit, serve with vanilla ice-cream.
將巧克力切非常碎，放入大玻璃碗內。在小鍋內，倒入淡忌廉，用大火煮至微滾，周邊有泡沫。然後倒入有巧克力的大碗內，不要攪拌，靜置五分鐘。然後才攪拌成巧克力漿。倒入撻模內，放入雪櫃一小時。最後加上新鮮水果作裝飾即成！
- 120 gram digestive biscuits
- 45 gram unsalted butter, melted
- 200 gram chocolate (at least 60% of cocoa)
- 250 gram double cream or whipping cream
- 餅底：
- 消化餅 120克
- 溶化牛油 45 克
- 巧克力 200克
- 淡忌廉 250毫升
- Crush the digestive biscuits in a ziplog bag, or you can use oreo cookies.
- Then mix the biscuit crumbs with melted butter.
- Transfer into a tart tin, spread it evenly, and press it. Chill in fridge for 45 minutes.
- Finely chop the chocolate, place in a glass bowl.
- In a saucepan, add in double cream, cook over medium heat and bring it to simmer.
- Pour the cream over the chocolate, let it stand for 5 minutes, do not stir it.
- After 5 minutes, stir until smooth.
- Then pour in a tart tin, chill in fridge for about an hour.
- Decorate with some fresh fruit, serve with vanilla ice-cream.
Based on 2 Review(s)My New Cookbook
