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Chocolate ganache tart with beetroot, cherry & brandy jelly
Chocolate ganache tart with beetroot, cherry & brandy jelly
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Prep Time:
215 minutes
Cook Time:
80 minutes
Total Time:
295 minutes
Indulgent chocolate ganache tart with beetroot-cherry brandy jelly - the perfect festive finale.
Ingredients:
  • 3 (about 125g) baby beetroot
  • 300g fresh cherries, pitted
  • 55g (1/4 cup) caster sugar
  • 60ml (1/4 cup) brandy
  • 60ml (1/4 cup) water
  • 21.00 gm lemon juice
  • Egg white, to brush
  • 400g dark chocolate, finely chopped
  • 330ml (1 1/3 cups) thickened cream
  • 3 vegetarian gelatine leaves
  • Micro herbs, to serve
  • 250g (1 2/3 cups) plain flour
  • 150g unsalted butter, chilled, chopped
  • 45g (1/4 cup) icing sugar mixture
  • 20.00 gm cocoa powder
  • 2 egg yolks
Instructions:
  • Preheat the oven to 180°C and lightly grease a 24.5cm fluted tart tin with removable base.
  • Begin by combining the flour, butter, icing sugar, and cocoa in a food processor until the mixture resembles fine breadcrumbs. Then, add the egg yolks and continue to process until the dough just starts to come together. Transfer the mixture onto a lightly floured surface and knead it until smooth. Shape it into a disc, cover it, and let it rest in the fridge for 30 minutes. Once rested, roll out the pastry between two sheets of baking paper until it becomes a 4mm-thick disc. Line your prepared tin with the pastry, trim any excess, then chill in the fridge for another 30 minutes before proceeding.
  • Wrap the beetroot in foil and roast for 40 minutes, or until tender. Allow to cool before peeling and halving. Process the beetroot and cherries in a food processor until finely chopped.
  • Combine the sugar and brandy in a small saucepan over medium-low heat until the sugar dissolves, about 1-2 minutes. Bring to a boil, then simmer for 1 minute until slightly thickened. Add this mixture, along with sugar syrup, water, and lemon juice, to the beetroot. Blend until smooth. Strain the mixture through a sieve over a bowl, pressing to extract extra liquid. Discard solids, then strain again. Aim for about 1 cup of liquid, adding water if needed.
  • - On a baking tray, position the tin. Line the pastry with baking paper and fill it with pastry weights or rice. Bake for about 15 minutes until firm. Take out the paper and weights. Continue baking for 12-15 minutes or until fully cooked. Brush the base and any cracks with egg white. Put it in the oven for 2 minutes. Let it cool on the side.
  • Prepare a heatproof bowl with chocolate. Warm the cream in a saucepan until just boiling and pour over the chocolate. Let it sit for 2 minutes, then stir until smooth. Allow it to cool for 5 minutes, stirring occasionally. Pour the mixture over the pastry and refrigerate for 1 hour to set.
  • Begin by soaking gelatine leaves in cold water for 5 minutes. Squeeze gently to remove any excess liquid. Next, warm them in a small saucepan over low heat for about 30 seconds until completely dissolved. Take it off the heat and whisk in the beetroot mixture. Strain the mixture into a jug while skimming off any foam from the top. Carefully pour the mixture over the chocolate, making sure not to overfill. Refrigerate for 2 hours until set. Before serving, allow it to stand at room temperature for 15 minutes. Finally, sprinkle with herbs before enjoying.

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