Ruby Chocolate Ganache Tarts Recipe
These Ruby Chocolate Ganache Tarts are the perfect indulgent treat. Crisp sweet pastry shells are filled with a simple, smooth, rich ganache made from ruby chocolate. If you buy the pastry cases premade these are super easy, take only minutes to make and don’t requite any baking! Not to mention, this is a small batch recipe, making only 4 individual tarts or one large 6 inch tart.
What is Ruby Chocolate?
You might be wondering, what the heck is ruby chocolate? Is it just white chocolate coloured pink? The answer, surprisingly, is no! Ruby chocolate is made from ruby cacao. Ruby cocoa beans grow under unique climate conditions and can be found in Ecuador, Brazil or Ivory Coast. It does not contain any flavourings or colouring at all. Ruby Chocolate has an unique, multi-layered flavour. It is sweet, sour, creamy and fruity all at once. It was developed by Callebaut and they have described it as “Ruby offers an intense sensorial delight, a totally new taste experience: neither bitter, milky or sweet, but a tension of fresh berry fruitiness and luscious smoothness.” You can buy ruby chocolate in most places that you can buy Callebaut chocolate.
Ok so how do I make these Ruby Chocolate Ganache Tarts from scratch?
These Ruby Chocolate Ganache Tarts can be made in two super simple steps.
- Sweet Pastry Base
- Ruby Chocolate Ganache
Sweet Pastry Base
To make the sweet pastry base, you have 3 different options. You can buy them already premade, like these all butter mini tartlets from Tesco. Another option is to buy a remade shortcrust pastry like this one, from JusRoll in Tesco, or like this one, from Rollit Pastry, stockist list here. You also have the option of making your own pastry and baking it. For a recipe, you can check out my sweet pastry recipe. If you choose to bake your own shells, roll the pastry into a thick log shape. Cut 4 big pieces of dough, about the size of your fist. Roll each piece out carefully, using a light dusting of flour if needed. Gently press the pastry into 4 individual pastry tins or a larger 6 inch tin. Place baking paper on top of the pastry and fill with baking beans, dried beans or rice. Bake for 15-20 minutes until golden brown all over. Allow to cool fully before removing from the tins.
Ruby Chocolate Ganache
To make the ruby chocolate ganache, begin by adding the ruby chocolate, honey and cream to a microwave safe bowl. Melt in 30 second bursts, mixing well in between until all the chocolate has melted. If you don’t have a microwave, you can heat up the cream in a saucepan until hot and pour over the ruby chocolate. Leave for 30 seconds before mixing. Add the rest of the ingredients and whisk lightly until combined. Carefully pour into the pastry shells and leave to set in the fridge for at least 1 hour before serving.
For more Pastry Recipes, check out my Pastry Category, here.
Maybe you want more Chocolate Recipes? Check out my Chocolate Category, here.
Ruby Ganache Tarts
Equipment
- 1 Microwave safe bowl
- 1 Whisk
Ingredients
- 4 pre-baked individual sweet pastry shells
- 200 grams ruby chocolate
- 125 grams cream
- 20 grams honey
- 1-2 drops red food colouring optional
Instructions
- In a microwave safe bowl, add the ruby chocolate, honey and cream.
- Melt in 30 second bursts, mixing well in between until all the chocolate has melted.
- If you don't have a microwave, you can heat up the cream in a saucepan until hot and pour over the ruby chocolate. Leave for 30 seconds before mixing.
- Add the rest of the ingredients and whisk lightly until combined.
- Carefully pour into the pastry shells and leave to set in the fridge for at least 1 hour.
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