Corner Café

July 3, 2009

Individual Chocolate Ganache Tarts



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

Tart Base:
12 (about 115g) ‘Choc Ripple’ biscuits
30g macadamia nuts, toasted & skinned
60g butter, melted

Ganache Filling:
150g Nestlé’s ‘Club Classic’ dark chocolate
150ml thickened cream

Crème Chantilly
Tart Base:
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.

Choc Ripple.


Ganache Filling:
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.

To assemble:
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):


  1. These look decadent SD! Think I will try it out when I get the ingredients. So what exactly is chocolate ripple biscuits? Can we replace it with something else?

    Comment by Honey Bee Sweets — July 3, 2009 @ 10:38 pm | Reply

    • I’ve added a picture of the Choc Ripple packaging in the post, see if you can find it. If not, use any plain chocolate biscuits to replace it by weight, that should be fine.

      Comment by SeaDragon — July 4, 2009 @ 2:08 pm | Reply

      • Thanks for the clarification and pictures. I think they don’t carry it here in Malaysia, will try it out with other choco cookies, thanks!

        Comment by Honey Bee Sweets — July 6, 2009 @ 5:08 pm | Reply

  2. SeaDragon,

    Will this recipe fit into a 10 inch (appr 25 cm) removable bottom fluted tart tin?

    Comment by Tuty — July 5, 2009 @ 8:43 am | Reply

    • My guess is I don’t think this amount is enough for a 25cm tin. You might have to estimate yourself how much to increase by.

      Comment by SeaDragon — July 5, 2009 @ 3:56 pm | Reply

  3. hi SeaDragon,

    I chanced upon your blog by blog-hopping and I’m so glad I found yours. Truly very professional looking this website of yours. I bet your profession has something to do with the food industry rite? You’re good! Anyway, I’m also a fellow Malaysian but currently still living in M’sia. This masterpiece of yours is really mouth-watering. LOL.. if I can get all these ingredients in the specialty shops, i’m hoping I can give your recipe a try. ~~~ I’ll sure be checking back on a daily basis. Cheers.

    Comment by Kat — July 7, 2009 @ 12:44 am | Reply

  4. Hey SD

    I’m seriously considering trying out this recipe sometime soon. How long does it take approximately?

    Also, what are the other nuts that you could possibly use instead of macadamia?

    Comment by Vee :) — March 18, 2011 @ 3:55 am | Reply

    • Hmm, it has been a long time since I made this, can’t really recall how long. But I would say about 1-2 hours, but most of this time is chilling time in the fridge to harden the base and set the filling. Actual preparation time would be less than an hour.
      You may use almond or hazelnut instead of macadamia.

      Comment by SeaDragon — March 18, 2011 @ 7:03 am | Reply

  5. Just wondering if you could make it with hazelnuts?? I have made this before and it was a hit with my friends at
    a dinner party! Apparently now its my “signature dish” so i do apologise for pinching it! I made it with a berry
    colie (that is not how you spell it im sure!) and served with cream…Delcious! Thanks so much for recreating this

    Comment by kelly — June 28, 2011 @ 4:19 pm | Reply

    • Sure, you can use hazelnuts, they match well with chocolate too. Even almonds will be fine for a change.

      LOL, I ‘pinch’ recipe all the time, just make a couple of changes and you can claim it as your own 🙂

      Comment by SeaDragon — June 28, 2011 @ 9:18 pm | Reply

  6. This is what I want

    Comment by — May 21, 2012 @ 6:02 am | Reply

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