I recently discovered a pot of cardamom pods in my kitchen cupboard, and having recovered from the shock of the fact that the Sri Lankan spice ended in an ‘m’ rather than an ‘n’, (as I had been pronouncing it for the past however-long) I decided they needed an airing. I’ve noticed a few rose recipes have made use of the stuff, and having been invited to a dinner party this week, I decided to whip out the cardamoms for my first attempt at a ganache tart.
This tart is based on a recipe from Apple Pie, Patis & Pate which served as a wonderful basis. The result is a deliciously rich and unusual dessert which received oooh’s and aaah’s from the whole table. Unfortunately I was running late to the dinner party and had to allow it to set in my hosts’ fridge whilst we ate, so I don’t have a picture to show you. My advice; make this the night before you need it and give it plenty of time to set. Oh, and serve with double cream; delicious!
This recipe uses rose water to add the rose flavour; to make rose water, add 1/2 cup of organic dried rose petals to 1 cup of boiling water, boil for 2 minutes and allow to cool. Chill the mixture in the fridge overnight to allow the flavours to really sink in, strain and voila! This will make more rose water than you need for this recipe and you can freeze the rest for another time.
The recipe makes comfortably enough for a 9 inch tart base.
Ingredients – Tart Base
- 170g plain flour
- 6 tbsp cocoa
- pinch of salt
- 177g unsalted butter
- 88g granulated sugar
- large egg yolk
- 2 tbsp double cream
Cream together the butter and sugar before adding the egg yolk and cream and mixing thoroughly. Sift the flour and cocoa and add these and the salt to the butter cream mixture. Mix well. On a lightly floured surface, mould into a disc, wrap in cling film and refrigerate for 1 hour.
Remove the dough from the fridge and allow to warm up at room temperature for 15 mins before rolling into a circle big enough to line your tart dish. Ideally, the dough should be approximately 1 cm thick.
Line the tart dish, being careful to avoid air pockets by flattening it from the middle outwards. Gently press the sides into the flutes of the dish and run a knife or a rolling pin around the top of the rim to cut off any excess dough.
Refrigerate for a further 30 mins and preheat the oven to 180oC (350oF). Blind bake (I usually line the base with baking paper and fill it with lentils, rice or baking beads can be used instead) for 18-20 mins or until dry. Allow to cool completely.
Ingredients – Ganache
- 255g plain chocolate, finely chopped
- 3 tbsp unsalted butter
- 3 tbsp golden syrup
- pinch of salt
- 235ml double cream
- cardamom seeds from 5 pods, ground (use either a pestle and mortar or a coffee grinder)
- 2 tsp rose water
Place the butter, chocolate, golden syrup, salt and cardamom seeds in a bowl. In a small saucepan bring the double cream to boil over a low/med heat, stirring constantly. Pour the cream over the other ingredients and stir until combined. (I zapped the mixture in the microwave for 10 seconds to melt the last few chunks of chocolate. Stir in the rose water and pour the ganache into the cooled tart base.Refrigerate over night, or until set. (This took the hour that I gave it, but in all honesty, it could have done with longer).
I hope you enjoy trying this out, do let me know how you get on! Watch this space for more rose related recipes coming soon. xx