So I decided to make truffles as gifts this Easter, something I have done many times before but alas my truffles failed!
The ganache was too soft and wouldn’t roll into balls instead melting into delicious brown blobs of goo.
What was I to do?
Sticking it in the freezer to firm it up didn’t help it just refused to stick. It had been a long day so I placed the two bowls of ganache back in the fridge, one a ganache of Frangelico and the other off Baileys Rum and took myself to bed disappointed with my failed truffle making attempt.
On waking my thoughts turned to the delicious chocolate goop deciding that I had to come up with something or there was a very high probability that I would be found with a spoon in hand devouring it.
Admittedly my daughter and I did indulge in a substantial amount of ganache the evening before, squealing “Ohhhhhhh yum, this is delicious” after every mouthful.
I was going to a friend’s place later that afternoon and thought I’d make a tart base using the one piece of (old but edible enough) puff pastry and fill it with the chocolate ganache. After filling the tart base with the ganache I topped it with strawberries and ta-ta-raa before I was a very rustic looking chocolate tart.
To my surprise, the chocolate tart was a resounding success. The children including the big children lined up eagerly waiting to try the creation after which licking their plates clean they came back wanting more.
Unfortunately, there wasn’t enough to go round, not everybody got to try a piece. “How did you make it?” someone asked and I told them about my failed truffle attempt. “You created something perfect out of it though,” she said.
Although it wasn’t what I had set out to create the failed truffle led to the creation of a perfectly delicious chocolate ganache tart that was much better than what I had hoped for. The imperfect truffle goo was the perfect tart goo.
It led me to consider that that’s what our little lives are like a lot of the time. We may set out and fail at something but we just don’t know what else it may lead to, potentially something we cannot yet imagine. Perfectly imperfect and lovable is what we all are. Embrace our failings and our goo as it could lead to something spectacular.
Imperfect Ganache Tarte
My recipe for the perfectly imperfect ganache tarte. I’ve reduced the quantity of ganache as there was a lot left over 450g good quality dark chocolate, broken into pieces
Place the chocolate in large mixing bowl. Place cream in a saucepan and bring to the boil, pour immediately over the chocolate.
Stir until the chocolate has melted, then stir in the liqueur.
Cover and place in the fridge for an hour.
Preheat the oven to a 180 degrees celsius.
Grease a tart tin with butter then line with the sheet of puff pastry making.
Blind bake the pastry for 15 minutes using weights or uncooked rice on the base so the bottom the doesn’t puff.
Remove from the oven and take out the weights or rice, return to the oven and bake for a further 10 minutes until golden brown.
Allow tart base to cool before spooning in the ganache.
Spread out evenly with a knife and then top with the cut strawberries
Enjoy – the Imperfect Ganache Tarte!
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