Sweet, fruity jam and rich ganache are the perfect pair in this apricot jam and chocolate ganache tart. It’s a marriage of divine flavour on a buttery, golden crust. Decadent but not overwhelming, this easy tart is worth making again and again!
Apricot jam and chocolate ganache tart
- 200g shortbread biscuits
- 60g butter, melted
- 45ml (3 tbsp) desiccated coconut
- 30ml (2 tbsp) sugar
- 300g (1 cup) apricot jam
- seeds of 1 vanilla pod
- 250ml (1 cup) fresh cream
- 5ml (1 tsp) vanilla essence
- pinch salt
- 200g dark chocolate, finely chopped
- 2 large eggs, lightly whisked
- 60ml (¼ cup) shelled and chopped pistachios
- handful edible flowers, to garnish
- fresh mint leaves, to garnish
Preheat the oven to 180°C. Grease a 22cm loose-bottom fluted tin with cooking spray.
For the crust, place the shortbread biscuits in a food processor and blitz until fine. Combine with the melted butter, coconut and sugar. Press the mixture into the tin, making sure you cover the base and sides in an even layer. Place in the oven and bake, 10 minutes, and allow to cool, 5 minutes.
For the filling, whisk the apricot jam and vanilla seeds together. Spread it over the crust.
Heat the fresh cream, vanilla essence and salt in a saucepan. Remove from heat before reaching boiling point. Pour the cream mixture over the chopped chocolate and stir until smooth. Whisk half of the chocolate mixture into the whisked eggs and pour back into the remaining chocolate mixture. Whisk until smooth.
Carefully pour the chocolate mixture over the jam. Place in the oven and bake, 20 – 25 minutes, until the sides have set and the centre is still slightly wobbly. Cool at room temperature and refrigerate, at least 1 hour before serving.
To serve, top the apricot jam and chocolate ganache tart with chopped pistachios, sprinkle with edible flowers and garnish with the mint leaves.
Cook's tip: Position your fluted tin in a baking tray, as this allows you to easily transfer it in and out of the oven without any spills.