Happy Easter, let’s eat chocolate! … Providing the perfect way to reward ourselves at the end of Lent, Lough Eske Castle share their decadent recipe for Valrhona Chocolate Ganache Tart.

Ingredients (Serves 12)

Tart shell

250g Flour
250g Icing sugar
½ Vanilla pod
190g Butter
One egg

Filling:

375ml Double cream
300g 70% Valrhona chocolate
75g 72% Valrhona chocolate
Pinch of salt

Method

Tart shell

• Whisk butter with icing sugar until it turns white; add the eggs and vanilla.
• Add the flour to the mixture, cover and let the dough rest for at least one hour in the fridge.
• Roll the dough to two cm bigger then your baking mould size and fit it into the mould.
• Use baking paper to cover the dough and give dry beans or peas inside.
• Bake it at 170 degrees for approximately 20-25 minutes.
• Cool to room temperature.

Filling

• Melt the chocolate at low temperature, heat up the cream with salt add in the chocolate and mix together until you have a smooth texture.
• Pour the chocolate inside the tart shell and let it allow cool to room temperature for two hours.
• Cut the tart to your desired servings and decorate with fresh berries.

Happy Easter!