Dark Chocolate Ganache Tart With Oatey Crust

Serves 8 Prep Time 10 minutes   Cook Time 20 minutes   Rated:

This recipe works really well as a slice or it a pretty delish dessert when topped with either the Killer Vanilla Ice Cream or any other chocolate or spiced ice cream of your choosing. We are using an ANZAC style crust here, so good. So make biccies with the leftovers, you do need to make sure you have enough room in the tart shell to put some ganache in. Double duty!

I could call this a Kingston tart...if you know what Kingston biscuits are, (you would have to be Australian I'm guessing). This sort of reminds me of Kingstons! Very rich and moreish. Will keep very well in the fridge for up to a week, but who are we kidding?

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Preheat oven to 160°C. Line a baking tray (or two) with paper


Place butter and treacle into Thermomix bowl and melt 4 min/60°C/speed 1.


Add bicarb soda and mix 3 sec/speed 4.


Add all remaining crust ingredients and mix 10 sec/Reverse/speed 4.


Press into a shallow tart tin with removable base. We used a 20cm square flan tin. Any remaining mixture can be made into cookies. You don't want to overfill the tart tin or you will have no room for your filling.


Bake 15 minutes until golden and fragrant. Cool completely before pressing the centre down with a spoon if it has risen. It will push easily.


To make the ganache, place all ingredients into the Thermomix bowl and melt 5 min/60°C/speed 1. Stop and scrape down sides of bowl about 2 minutes in to make sure the chocolate is all below the level of the blades.


Spread into the tart shell and top with toasted pecans. Chill before serving.

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