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Easy Festive Recipe: Xoxolat Hojicha Chocolate Tarts

December 3, 2015

By Jovita Ang 

 

Xoxolat Hojicha Tarts_Intro

 

If you’ve mistaken baking soda for baking powder, salt for sugar or corn starch for flour, this recipe’s for you. If you’ve never touched a electric whisk before, this recipe’s for you. If baking scares you like no other, then this recipe’s also for you. A wicked chocolate ganache with just four ingredients put together in under 15 minutes. A fool-proof recipe guaranteed to impress anyone who has dared say you’ll never shine in the kitchen. 

 

 We used store-bought Graham tarts for this one. But if you’re up for a fresh homemade crust, try this basic tart dough recipe

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Ensure that your ganache is whisked till smooth. You wouldn’t want to surprise your guests with clumps of cocoa powder, or bits of sugar crystals with each bite. 

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Ingredients: 

1 cup Heavy Cream 

3/4 cup Xoxolat Hojicha, sifted 

1/4 cup Granulated Sugar 

1/2 Tsp Vanilla 

 

Directions: 

1. In a saucepan, heat the cream and stir frequently to prevent scorching. Continue stirring till cream comes to a simmer and about to boil (but don’t let it come to a boil). 

2. Remove from heat and whisk in the remaining ingredients until smooth.

3. Fill your tarts with the ganache and chill for at least 4 hours before serving.

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Dust some cinnamon or cocoa powder for a nice finishing touch. We also recommend tangy fresh fruits to complete. The sourness of the fruits will help cut the sweetness from the ganache, rolling out a harmonious and balanced tart center. If you’re an extreme sweet-tooth however, sweet fruits like mango or banana will work brilliantly.  

 

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