In the Supermarket Challenge (Episode 21 – May 20, 2009) of MasterChef Australia, contestant Kate Rodrigues made ‘Chocolate Tarts with Passionfruit Syllabub’ and got high praises from the judges. However the actual recipe was not published. So all I could do to reproduce her tarts was to closely scrutinize the episode a few times and got the gist of the ingredients she used.
I’m quite sure I saw packets of Cadbury’s ‘Old Gold’ dark chocolate and ‘Choc Ripple’ biscuits in her shopping trolley. From the episode, she did have some nuts being pounded for her tarts too, for the tart cases and for sprinkling over the finished tarts but I could not see what sort of nuts she used. For her passionfruit syllabub, she mentioned something along the lines of boiling the tinned passionfruit pulps down, sieved and then folded into whipped cream, but could not see what alcohol she used, or indeed she actually added any alcohol (syllabub contains alcohol as far as I know).
I took all these hints from the episode and did my interpretation of Kate’s Chocolate Ganache Tarts. Since the Queensland strawberries are in season at the moment, so juicy and sweet, I decided to omit the passionfruit syllabub, and instead just used a simple crème chantilly with the strawberries for topping. I already had some packets of ‘Club Classic’ dark chocolate at home so I used them instead of the ‘Old Gold’. To complement the chocolate, I chose macadamias for my tarts. So here’s my take of the Chocolate Ganache Tarts inspired by MasterChef Australia!
Makes three 10cm tarts
12 (about 115g) ‘Choc Ripple’ biscuits
30g macadamia nuts, toasted & skinned
60g butter, melted
150g Nestlé’s ‘Club Classic’ dark chocolate
150ml thickened cream
You need three 10cm-diameter loose-base fluted tart tins. Blend biscuits and macadamia nuts in a food processor into fine crumbs. Transfer to a mixing bowl and add melted butter; mix well. Divide into three equal portions, about 65g each, and press each portion into base and sides of each tart tin. Put into the refrigerator and chill until the base hardens.
Break up the chocolate into small pieces and put into a small mixing bowl. Bring the cream to a boil and pour into the bowl. Stir until all the chocolate dissolves. Set aside until the ganache cools and starts to become viscous but still pourable.
Divide the ganache equally into each biscuit case. Chill in the refrigerator until set. Just before serving, top each tart with a quenelle of crème chantilly and place a strawberry on top of the cream.
Taste: Delicious, nutty chocolate biscuit base with a sumptuous ganache filling
Consume: Best serve cold
Storage: Store in airtight container, without toppings, in the refrigerator for up to 1 day
Recipe Reference(s): –