Tag Archives: Ganache

Milk Chocolate Tart with Ombre Chocolate Swiss Meringue Buttercream

Milk chocolate tart with Swiss meringue buttercream

Milk chocolate tart with Swiss meringue buttercream

Milk chocolate tart with Swiss meringue buttercream

Milk chocolate tart with Swiss meringue buttercream

Milk chocolate tart with Swiss meringue buttercream

Milk chocolate tart with Swiss meringue buttercream

Milk chocolate tart with Swiss meringue buttercream

Chocolate tart is a much loved dessert in our home. It is a taste sensation, with a smooth velvety ganache, melting in your mouth against a backdrop of crunchy tart biscuit. It can be sweet and bright (milk chocolate) or dark and salted (Salted dark chocolate). Use your favourite chocolate and this will be a great dessert for any occasion.

We’ve often decorated our tarts with chocolate pearls, tempered chocolate and Fresh As freeze dried fruits (raspberry and mandarin are our favourites). In this recipe, we’ve piped our favourite swiss meringue buttercream stars on as decoration. We used our latest favourite chocolate from Foundry Chocolate, a micro batch, bean-to-bar producer based in Mahurangi, New Zealand. Beans are sourced from around the world – Peru, Tanzania, Colombia, Vanuatu, Papua New Guinea, Bolivia and Ecuador. Each batch produced is unique and has distinctive flavours. After multiple tastings (we’ve dutifully tried their whole range a few times at markets and shows), we can attest to that. We chose the Vanuatu for this particular occasion. From the Masidau Farm, Epi, Vanuatu, the flavour profile includes notes of toffee, caramel and mocha. I knew exactly what dessert I would add these to the moment I tried the chocolate.

To facilitate our Saturday morning styling sessions, I prepared the elements slightly differently to a normal bake-and-eat: I prepared the tarts the night before, to allow time for the ganache to set. Instead of piping the buttercream directly onto the tart (i.e. waiting 4 hours) I piped the swiss meringue buttercream stars onto baking paper and let them harden up in the fridge. This is done at the same time as the poured ganache is setting.

So when morning rolls around, the naked tarts will be ready to be decorated with the now-hardened buttercream stars. It’s quite easy really – using two offset spatulas, just gently lift each off from the baking paper and place onto the surface of the chocolate ganache. Another positive of this is that you can easily adjust the placement of the stars – as they have hardened, they will retain their shape as you lift and place them.

Chocolate Pâte Sablée tart shell


  • 420g (2 cups) plain flour
  • 80g (3/4 cup) almond meal
  • 30g (1/4 cup) cocoa powder (I use Valrhona)
  • 3g (1/2 tsp) salt
  • 120g (3/4 cup) caster sugar
  • 125g unsalted butter (I use Westgold), softened
  • 1 large egg + 1 yolk (size 7)


  1. In a bowl, whisk together the flour, almond meal, cocoa powder and salt. Set aside.
  2. Beat the sugar and butter in the bowl of a stand mixer until light and fluffy.
  3. Beat in the egg and yolk one after the other. Mix until completely combined. Scrape down the sides of the bowl.
  4. Turn the mixer to low, beat in the flour mixture until the dough just comes together and you can’t see any streaks of flour. Do not overmix. (The dough should hold when pressed together between your fingertips. If not, lightly mix in up to 1 tablespoon milk.)
  5. Place half the dough on a piece of baking paper. Gather the dough together and press it into a round disk. Place a second sheet of baking paper on top and roll the dough out to 3mm thick. Take note of the size of the ring you are using.
  6. Repeat with the remainder of the dough.
  7. Chill in the fridge for an hour or overnight.
  8. If using tart cases (rings with with a base), lift the dough over the case and press gently to fit it.
  9. If using rings, place rings on dough and using a sharp knife, cut a circle of dough by following the inside rim.
  10. If using perforated rings, cut dough by pressing down on dough.
  11. Cut long strips of dough to line the walls of the tart and press along the seams to close. Make sure you check there are no gaps – ganache will leak out! Prick the bottom of the dough.
  12. Place prepared tart rings on silicone mats to bake. I don’t need to blind bake tarts when using these, but if you aren’t using silicone mats, it is recommended that you blind bake the tarts for 8 minutes before removing the baking beans and baking a further 5 minutes.
  13. If using silicone mats, fan bake at 165 degrees Celsius for 12 minutes.
  14. Cool completely before assembling tart.

Milk Chocolate Ganache filling


  • 415g milk chocolate, chopped
  • 285ml cream (35% fat minimum)
  • 60g butter, unsalted


  1. Place the chocolate in a medium bowl.
  2. In a small saucepan, heat the cream up until small bubbles starts to form on the side of the pan. Just before it starts to steam, take it off the heat.
  3. Pour this over the chopped chocolate, and let it sit for 2 mins before stiring with a spatula. It will thicken and become glossy.
  4. You can even use a stick blender to achieve an extra smooth finish to the ganache, should you prefer.
  5. Pour the ganache into the cooled tart base. Tap the tart lightly on your work surface to get rid of any air bubbles. Let it firm up in the fridge for a minimum of 4 hours.

Ombre Chocolate Swiss Meringue Buttercream


  • 75g egg whites (from about 2 eggs)
  • 110g caster sugar
  • 140g butter, softened (not melted)
  • 70g dark chocolate, melted (Foundry Chocolate – Vanuatu)


  1. Place the egg whites and sugar in the bowl of an electric stand mixer. Whisk by hand to combine. Fill a medium saucepan one-third full with water and bring to a simmer.
  2. Place the mixer bowl on top of the saucepan to create a double-boiler. (I have a small metal steamer rack that I use to rest the bowl on as my saucepan is a bit too wide for the bowl to sit on). Whisking constantly, warm the egg mixture until it reaches 60-65 degrees C on a candy thermometer.
  3. Once hot and sugar has dissolved, place the mixer bowl back on the stand. Whisk on high speed until stiff peaks form and the outside of the bowl returns to room temperature (about 8 minutes). At this point, it should be very glossy.
  4. Turn the mixer speed down to low and add in the softened butter about a tablespoon at a time. Stop the mixer and change the whisk to the paddle attachment.
  5. Have 2 piping bags ready, fitted with different sizes of star tips. Add half of the melted chocolate into the buttercream, paddle to incorporate into a caramel shade of brown. Scoop half of the buttercream into a piping bag. Add the remaining melted chocolate into the buttercream and paddle to combine into a rich dark chocolate shade. Scoop this into the second piping bag.


When the ganache has set, pipe the two different shades of buttercream on, alternating in sizes and height.

Streamlining tip:
Sometimes I don’t have the full day to make this, and to save time on Saturday morning when we usually style and shoot photos, I pipe the stars ahead of time, onto baking paper and let them harden in the fridge (or freeze!). This way we have them ready for placement first thing in the morning.

Milk chocolate tart with Swiss meringue buttercream

Tiered Baileys Chocolate Coffee Cake with swiss meringue buttercream frosting

I adore this recipe as it makes the whole house smell of Baileys 🙄. The cake itself isn’t too rich and sweet, with the subtle coffee aroma punctuating the smooth irish creme liqueur. The swiss meringue has a buttery, full bodied sweetness which goes very well with the cake.

In making a tall three-tiered cake, I opted to make 6″ sized layers (my prefered size for non-wedding cakes). I transported it on an 8″ cake disc placed in two cake boxes – upturning one of them as the lid of the other. (Miss 9’s casual comment was the solution to my problem!)

Please do serve them in smaller portions – you can always go back for seconds. Cut rectangular 1.5cm thick slices and drop it onto a cutting board. Further cut into fingers of 1.5cm width. Baileys cake with a hint of coffee, tastes exceptional with tea.

Ingredients for 3 x 6″ layers, for a three-tiered Cake:

  • 2 cups plain flour
  • 1/4 cup unsweetened cocoa powder (I use Valrhona or Equagold)
  • 1 1/2 cup caster sugar
  • 3 Tbsp instant coffee granules (Moccona)
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 cup oil (rice bran)
  • 1 cup Baileys Coffee Irish Cream liqueur
  • 1/2 cup Baileys, extra for imbibing
  • 3 large eggs
  • 1 tsp vanilla paste (Equagold)

Ingredients for the ganache filling:

  • 120g chocolate drops (I used Equagold 70% Ghana dark chocolate)
  • 150ml cream
  • 1/4 cup dark chocolate pieces, for sprinkling over the icing (I used Solomon’s gold Smooth Dark kibble)


    1. Preheat the oven to 160 degrees C. Prepare three 6″ cake pans by oiling and lining with baking paper.
    2. In the bowl of your electric mixer, combine the dry ingredients. Turn the mixer on low to break up any lumps and then slowly add in the wet ingredients. Mix until smooth, about 2 minutes.
    3. Pour the batter into the prepared pan and bake for 25 minutes, until a toothpick inserted into the center comes out clean.
    4. Prepare the Dark Chocolate Swiss Meringue Buttercream Icing while the cake is cooking.
    5. Allow the cake to rest and cool for at least 10 minutes before flipping onto a wire cooling rack and cool to room temperature.
    6. While the cake is cooling, warm the cream till it barely comes to a boil on the stove. Remove from heat and pour over the bowl of chocolate. Let it sit in the cream for 5 minutes then stir to combine. Once combined, leave it to cool for 30 minutes before drizzling.
    7. Place the bottom layer of cake on a cake decorating turntable.
    8. Imbibe the top of the bottom cake layer with Baileys and then spread on ganache icing.
    9. Layer on the second cake and repeat with Baileys and ganache.
    10. Place the top layer on and ice the cake with swiss meringue buttercream. You can achieve the ‘naked cake effect’ by putting just enough icing to cover, without covering every little bit of cake.
    11. Holding a metal ruler or rectangular scraper at 45 degrees to the cake, turn the turntable so that your icing spreads cleanly around the cake.
    12. Pipe blobs of icing using a large round (wilton 1M) or jagged tip on top.
    13. Decorate with freeze dried berries, chocolate pieces etc.
    14. Refrigerate so that the icing hardens – the cake tastes absolutely better the next day.

Oreo macarons with white chocolate ganache

I used to make Oreo macarons with crushed Oreos in the Mac shells. The process is a bit tedious and result not as consistent. Here is a simplier version, by making a simple spleckled shell with an oreo chocolate ganache filling. Still very yum!

Macarons shell ingredients (makes about 40 macarons)

  • 150g icing sugar
  • 150g almond meal
  • 110g egg whites, split into 2 bowls of 55g each
  • 150g caster sugar
  • 38ml water
  • 1g meringue powder
  • 2 drops of gel colouring, I used black


  • 120g 28% cocoa White chocolate
  • 60ml cream
  • 4 oreo cookies, blitzed into crumbs


  1. Follow my basic recipe to make the shells.
  2. Heat cream and pour over white chocolate that has been broken up into small pieces in a bowl.
  3. Wait for a minute before stiring the chocolate ganache. Leave in the fridge for 10 minutes for it to set.
  4. Mix in Oreo cookie crumbs (about 4 cookies, blitzed into crumbs beforehand).
  5. Spread or pipe a teaspoon of your chocolate ganache on half of your shells and top them with the remaining half of your shells.
  6. The filled macarons need to be kept in the fridge for 24 hours for the filling to soften the shells and also for the flavour to fully develop.

Cassis, chestnut and Valrhona Satilia Lactée ganache macarons

Unlike the more premium Gran Cru line, the Valrhona Satilia range of chocolate is made from a blend of cocoa beans from different regions. Nonetheless, it is as delicious as ever: strong chocolate flavour with 35% cocoa, slightly sweet and a little biscuity. Kinder to the wallet so why not!

Here I’ve paired it with blackcurrants and chestnut, to simulate a Mont Blanc-esque flavour.

Macarons shell ingredients
(makes about 40 macarons)

  • 150 g icing sugar
  • 150 g almond meal
  • 110 g egg whites, split into 2 bowls of 55g each
  • 150 g caster sugar
  • 38 ml water
  • 1 g meringue powder
  • daffodil yellow gel colouring

Follow my basic recipe to make the shells.


  • 120g Valrhona Satilia Lactée fèves
  • 80ml pure (heavy) cream
  • 3-4 tsp Cassis paste or blackcurrant jelly
  • a few whole cooked chestnut, broken into pieces

Break up chocolate into small chunks. Bring cream up to a boil in a pan, and pour over the chocolate. Let it sit for a minute before stirring. Let it cool and thicken in the fridge.

Spread cassis paste on half of your shells. Add two pieces of broken up chestnut and pipe a teaspoon of ganache on top. Top with the remaining half of your shells.

The filled macarons need to be kept in the fridge for 24 hours for the filling to flavour the shells. These freeze well (up to 3 months).

Here’s my cone of macarons!

Moist Chocolate Feijoa Cake


I’ve been blessed by friends giving me a whole lot of feijoas recently and our kitchen has been churning out lots of dishes with feijoas – feijoa macarons, feijoa jelly and now of course the much awaited chocolate feijoa cake.  I must admit, this was my cunning plot to get J to eat feijoas – for she will not turn down anything that has chocolate in it. I’ve added chocolate ganache in between the two layers and on the outsides of the cake, but you can equally leave that out and serve it as it is, if you have a reason NOT to have chocolate ganache.

This is a moist cake which is best served the next day, and even better the day after that.

Moist Chocolate Feijoa Cake

1.5 cups feijoa flesh
2 tbsp brown sugar
1 tsp cinnamon
185g butter, softened
3/4 cup caster sugar
2 eggs, size 8
1.5 cups plain flour
1 tsp baking powder
1/2 tsp baking soda
1/2 cup cocoa powder
1/2 tsp ground nutmeg
3/4 cup sour cream (or buttermilk or greek yoghurt)

Chocolate ganache

300g Dark chocolate (62% cocoa)
320ml cream
50g butter


  1. Lightly oil or spray two 6″ round tins. Line the bottom of the tins with a round of baking paper. Heat the oven to 180C. You can also bake these as small muffins for the lunch box.
  2. Cut ripe feijoas in half, scoop flesh out and then slice thinly.
  3. Measure 1.5 cups of the sliced fruit and place in a bowl with brown sugar and cinnamon.
  4. Cream the softened butter and caster sugar in a small bowl with an electric beater.
  5. Beat in the eggs one after the other, then transfer the mixture to a large bowl.
  6. Stir in the prepared feijoas, the dry ingredients and add the sour cream, ideally in two batches.
  7. Transfer the batter into the prepared pans and smooth the top evenly.
  8. Bake at 180C for 28 minutes, or until a skewer exits cleanly from the middle of the cake. If you baked them as small muffins, adjust the baking time to 18 minutes.
  9. Allow to sit for 5 minutes, then turn out onto a wire rack and remove the baking papers. Allow to cool completely.
  10. Make chocolate ganache by placing chocolate into a heatproof bowl. Heat cream in a pan and when it starts to boil, pour it over the chocolate. Let it sit for 2 minutes before you stir to allow the chocolate to melt gently and smoothly. Leave in the fridge to cool and firm up for 1-2 hours.
  11. Spread chocolate ganache onto the top of one cake, then place the other bottom side up on top of the first cake. Spread chocolate ganache over to cover the top and sides.
  12. Garnish as you wish, with berries, confetti sprinkles or chocolate shards.