1. Bring the double cream, vanilla extract and caster sugar up to the boil in a Smeg saucepan, mixing with a wooden spoon.
2. Break the chocolate and butter into pieces and place into a large bowl. Pour over the cream mixture and whisk slowly until the chocolate has melted and the mixture is smooth.
3. Pour the chocolate mixture into the precooked tart case and leave it to cool.
4. Place in the blast chiller for 15 minutes.
5. Meanwhile, prepare the sauce, place half of the cream and 1 tsp of vanilla into a Smeg saucepan and heat until the mixture is warm but not too hot when touched with a finger.
6. Add the white chocolate stir until melted and drizzle over the chocolate tart.
Personalise!
Choose from the selection of ingredients below to make this dish more exciting – some examples are below:
• Salted caramel – drizzle your tart with caramel and a pinch of salt!
• Add spices, infuse your tart by adding a spice of your choice for example cinnamon, cardamon or chilli powder to give it a subtle kick!
• Incorporate citrus zest to add fresh, bright flavours.
• Infuse with herbs – add rosemary, mint or basil before making the ganache!
• Enhance the texture by adding roasted nuts, caramelized popcorn or peanut butter.
