These Caramelised White Chocolate Ganache Tarts are made with one of my favourite ingredients. It might look intimidating but I assure you, it’s very easy to make and assemble. A beautiful dessert to display on any table.
Caramelised white chocolate is something I discovered a few years ago but hadn’t really paid much attention to until a couple of months back. I love the transformation from light to caramel, which forms a completely different depth of flavour.
It can be made in the oven, which is my chosen method, or in the microwave – both require patience (with great reward!) I used Afrikoa’s 30% White Chocolate Drops. Don’t use anything with less than 30% cocoa butter, otherwise, it will take hours to caramelise. Trust me I’ve tested this, so put that cheap stuff away!
The chocolate can be stored for a few months in a jar. It might look a little blotchy, which is totally normal, but all you need to do is reheat it by submerging the jar in a saucepan of hot water on the stove until it melts, or microwaving for 10-second intervals and stirring in between.
You can also chop hardened chocolate and use as you would chocolate chips or chunks in cookies. Yum!
Caramelised White Chocolate
- 450g good quality white chocolate (at least 30% cocoa butter) buttons or roughly chopped from a slab or block
- 1/2 tsp sea salt, to taste
- Preheat oven to 160°C.
- Place the white chocolate on a rimmed baking tray and begin melting it in the oven for 10 minutes.
- Stir it and return to the oven for another 40-60 minutes, stirring every 10 minutes to prevent it from catching.
- The chocolate might appear to be dry and clumpy, but don’t stress, just stir it and watch the mixture become smooth and liquid again.
- When it has turned a beautiful caramel colour, it’s done. Stir in the sea salt and pour into a clean jar
- Place the chocolate in a microwave-safe bowl and microwave for 1 minute to melt.
- Remove, give it a stir place back into the microwave for 20 seconds.
- Repeat at 20-second intervals, continuing to stir in between until the white chocolate turns a caramel colour.
- The chocolate might appear to be dry and clumpy in between stirs, but don’t stress, just stir and watch the mixture become smooth and liquid again.
- Don’t rush this process and cook for longer than 20 seconds, as the chocolate could seize if it goes too long without stirring.
Caramelised White Chocolate Ganache Tarts
Feel free to use any other fruit if you so wish. Raspberries, cherries, peaches and nectarines also work well.
- 340g caramelised white chocolate, chopped
- 1 cup cream
- 57g butter
- 4 x 10cm or 1 x 23cm – 25cm Shortcrust Pastry case, blind baked
- blackberries, to decorate (optional)
- Place the caramelised chocolate in a mixing bowl or jug, set aside.
- Add the cream and butter to a medium-sized saucepan over medium heat, and bring to a low boil. Remove from the heat.
- Pour the hot cream and butter mixture over the caramelized chocolate and leave to sit for 1 minute.
- Using a whisk, mix the ganache until it is completely smooth and fully combined.
- Pour the ganache into the cooled pastry case, then place into the fridge to set-up for at least 4 hours, or ultimately overnight.
- Remove the tart from the fridge around 15 minutes before serving and decorate the top with blackberries.