GLUTEN-FREE CHOCOLATE AND PASSION GANACHE TART (SERVES 6)

Ingredients

Tart base

105g gluten-free Oast to Host pastry mix

9g cocoa powder

1/2 egg

36g caster sugar

75g butter

1 tsp water

Chocolate ganache

225ml double cream

Pinch salt

Pulp 6 passion fruits

130g dark chocolate

30g white chocolate

20g caster sugar

Topping

150g dark chocolate

65mls vegetable oil

Method

1. Make the chocolate pastry base pastry as per the instructions on the packet, or use ready-to-roll if preferred. Weigh down the pastry with baking beans and bake blind at 160°C for 20 minutes
2. Mix cream, salt, passion fruit and sugar in a saucepan and heat until it starts to smoke. Remove and allow it to stand for 5 minutes
3. Melt chocolate in a bain-marie or bowl over gently simmering water and allow to melt completely
4. Remove from heat and strain the infused cream into the chocolate (do this a little at a time to ensure mixing thoroughly). Allow ganache to cool to room temperature
5. Paint a little ganache over base of tart and place in freezer for 5 minutes to keep pastry crisp. Pour remaining mixture in place, chill for approx 2 hours in fridge, and then freeze for 4 hours
6. For the topping, melt 150g dark chocolate in a bain-marie. Allow to cool slightly, and then stir in 65mls of vegetable oil. Pour over frozen tart and tip tart until top is covered (this needs to be done very quickly as the chocolate will set fast). Return to freezer and remove 20 minutes before serving