Quick and easy melt in your mouth tart!
Chocolate Sponge Tart Using Pampas Shortcrust Pastry Shells
Ingredients
- 10 each Pampas Short Crust Pastry Tart Shells (Pampas Unbaked Shells Frozen 144 x 52g)
- 900 g White Wings Self-Saucing Sponge Mix (White Wings Pudding Mixes Self Saucing Chocolate 9.6 kg)
- 420 mL Water
- 450 g White Wings Self-Saucing Sauce Mix
- 30 mL Boiling Water
- 600 g Coconut Sorbet
- 500 g Strawberries (optional)
- 255 g Dark Cooking Chocolate
- 90 mL Double Cream
Method
Step 1
For the ganache, heat up the double cream on the stove, once warm, place over the dark chocolate and set aside to melt stirring occasionally.
Step 2
Add the boiling water into the chocolate self-saucing sauce mix, mix well with a spoon and set aside (note: recommended ratio of cake mix to sauce mix is approximately 3:1, however chef Leigh has opted for a 2:1 ration here).
Step 3
In a large mixing bowl, add the self-saucing sponge mix and the water. Mix well using a planetary mixer of with a whisk until the mixture thickens into a batter.
Step 4
Spoon the sponge mix into the tart and make a hole in the centre of the mix. Add a teaspoon full of the self-saucing sauce.
Step 5
But in the oven at 185 degrees for 8-10 minutes.
Step 6
While the tart is cooking, mix through the melted chocolate and cream for the ganache and smear along the plate.
Step 7
Add the tart and a scoop of coconut sorbet. Garnish with the quartered strawberries (optional) to really bring out the flavour.
