Unsalted Butter • Wheat Flour • Dark Chocolate (70% cocoa solids) • Cocoa Powder • Pure Icing Sugar • Free Range Egg •
Pack size 300G
Contains one ready-rolled sheet: 27cm x 27cm x 3mm.
A packet will make one large tart or 6 single serve tarts
This is the little black dress of pastry, always have one handy in your freezer to quickly turn into something simple but beautiful. There is nothing more simple and impressive than a silky smooth chocolate ganache tart to finish dinner on. Made with dark couverture chocolate this is a decadent pastry that works with different fillings including caramel, berry fruits, nuts, spices, coffee, banana, dates, cherries & orange.
Depending on the recipe tarts often require blind baking prior to adding filling.
- Chocolate tarts
- Caramel tarts
Save pastry trim, wrap in clingwrap and place in refrigerator for 30 minutes, re-roll and cut small biscuits, bake at 170c (fan-forced) for 8 – 10 minutes, delicious served with a flavoured cream and coffee.