Chocolate Ganache Tart with Inca Berries and Pistachio

Delicious chocolate tart using the awesome super berry the Inca Berry

  • SERVES 9inch tart


1 1/2 cups all-purpose flour
1/2 cup confectioners’ sugar
1/4 tsp salt
1 stick plus 1 tbsp (9 tbsp) unsalted butter, chilled and cubed
1 large egg yolk
330g bittersweet chocolate, chopped
1 1/4 cups heavy cream
5ml rose water (optional)
crushed pistachios, almonds, or hazelnuts
dried raspberries, blueberries or incaberries


1. Preheat the oven to 190C degrees.

2. Pulse flour, sugar and salt in a food processor. Add butter and pulse until it resembles a coarse meal. Stir in the yolk and pulse again until the dough forms clumps and curds. Turn the dough out onto a work surface and very lightly and sparingly, knead just to incorporate dry ingredients.

3. Butter a 9-inch fluted tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan. Freeze crust at least 30 minutes before baking.

4. Bake blind for 25 minutes, remove the weight and bake for another 10 minutes. Let cool.

5. Place chocolate in a large mixing bowl.

6. In a small saucepan, bring cream to a boil. Pour hot cream, through a sieve, over chocolate. Stir until smooth and creamy in texture. At this point stir in the rose water if desired.

7. Pour chocolate mixture into center of cooled tart shell (if chocolate is lumpy, pass through a sieve). Allow to cool for 5 minutes, then garnish with nuts and berries. Let stand until set, about 2 hours, or chill for 1 hour.


- When making the dough be very careful not to over work it. If you over work then the pastry will be left tough and difficult to cut through. Rather than being buttery and crumbly.

- Roll out the dough in between two sheets of baking paper. This will give you more control in achieving and even thickness and will also assist you when placing the dough in the tart pan.

- Remember it’s very important to bake your pastry from a chilled state. This will ensure your pastry is crispy and crumbly rather than soggy and falling apart when filled.

- When making your ganache, be careful not to over heat your cream, and remember to never place your chocolate on direct heat as its easy to burn

- Play around with different toppings, almonds, shaved white chocolate, cinnamon, dust with cacao powder, coconut, and even candied orange.

Watch a video on how to make this recipe, click here
Recipe Source:

Recipe ID: 3263341