How wonderful are our Mum’s - they’ve always been there for you and always will be. So when we can help out in any small way we do! This weekend Mum & Geoff are throwing Ben and I a little get together with our family and some of our bridal party. It’ll be lovely to relax over good food and company before the madness of the wedding kicks in!
There is one dish that I’m really looking forward to - Chocolate Ganache Tart. Mum made the base during the week and as I’d finished work a little early today I made the ganache for her. Its very simple and wow it looks so tasty. The recipe is taken from the extraordinary Donna Hay Magazine. Do something nice for you Mum this weekend, she deserves it!
Click read more for the recipe.

Chocolate Ganache Tart

Basic Sweet Shortcrust Pastry
1 1/4 cups plain flour
1/4 cup (25g) cocoa
125g butter, chilled and cut into cubes
1/2 cup icing sugar
2 egg yolks
1 tablespoon iced water
Step 1 Place the flour, cocoa, butter and sugar in the bowl rub together with your fingers until mixture resembles breadcrumbs
Step 2 Add the egg yolks and water and combine until dough comes together. Turn dough out onto a lightly floured surface and gently bring together to form a ball. Using your hands, flatten the dough into a disk. Wrap in plastic wrap and refrigerate for 1 hour.
Step 3 Preheat oven to 180°C. Roll dough out between 2 sheets of non-stick baking paper to 3mm thick. Once rolled, you may need to refrigerate to chill. Line a lightly greased 22cm loose -bottomed tart tin with the pastry. Trim edges and prick the base with a fork. Refrigerate for 30 minutes.
Step 4 Line the pastry case with non-stick baking paper and fill with baking weights. Bake for 15 minutes, remove the paper and weights and cook for a further 10 minutes or until the pastry is light golden. Allow to cool in the tin.

Chocolate Ganache

300g dark chocolate, chopped

1 cup (250ml) single (pouring) cream
Place the chocolate and cream in a small saucepan over a low heat and stir until melted and smooth. Allow mixture to stand for 10 minutes or until thickened slightly. Pour the chocolate mixture into the pastry shell and gently tap to remove and air bubbles. Refrigerate for 1-2 hours or until set.