blank

Chocolate ganache tart, Evlogia Cherry spread with Chocolate aroma and Aegina pistachio praline

Ingredients for 8 servings

250 gr (8.8 oz) fresh red fruits

For the dough

130 g (4.6 oz) soft butter

110 g (3.9 oz) sugar

1 large egg

260 g (9.2 oz) flour

5 g (0.2 oz) salt blossom (fleur de sel)

3 Tblsps. water

For the ganache

50 g (1.8 oz) sugar

50 g (1.8 oz) glucose

250 g (8.8 oz) Evlogia Cherry spread with Chocolate aroma

420 ml milk cream

100 g (3.5 oz) butter

600 g (21.2 oz) chocolate 67% cocoa

150 g (5.3 oz) milk chocolate

50 ml kirsch

1 confectionery containing jelly

 

For the praline

350 g (12.3 oz) pistachio praline/paste

250 g (8.8 oz) sugar

350 g (12.3 oz) almond powder

 

Method

Beat the butter and sugar in the mixer. Add the egg and then the sifted flour and finally the salt.

Allow the dough to rest for 1 hour in the fridge. Roll the dough with the help of a rolling pin. Spread the dough in a tart pan. Pierce the dough repeatedly with the tines of a fork to produce small holes and place legumes on top so that it does not rise.

Bake in a preheated oven at a moderate temperature (175o C, 347o F, Gas Mark 4) for 20-25 minutes. Allow it to cool as soon as it is cooked. In a mixer, beat the sugar and the pistachio praline/paste.

Then we incorporate the almond powder. Spread a layer all over the inside of the tart and put it in the fridge to freeze well. In a cooking pot add the cream, the glucose and the butter to reach a temperature of 85o C (185o F).

Add the softened gelatin, the chocolates and the drink. Stir lightly until the chocolates are melted and add the Evlogia Cherry spread with Chocolate aroma.

Allow enough time to cool. Carefully pour the ganache inside the tart and put it in the fridge again for 4-5 hours.

Garnish with fresh red fruits before serving.

Scroll to Top