There is something sort of magical about a chocolate bar.  It is difficult to put your finger on what exactly it is.  They are like a self contained dessert that can be enjoyed at anytime of day.  There are numerous varieties so there is one for every persons taste.  They are sold in a myriad of different sizes to exactly match your appetite (I’m not sure what is so fun about a ‘fun sized bar’ as all I can see is small).  Proliferation of these bricks of confectionary can be attributed to convenience, they are everywhere you look when out at the shops including on supermarket shelves, at the point of sale and even in vending machines.

So what is it we like so much about these gems?  Well the sugar hit is always a plus.  Most importantly is the sense of indulgence.  There is no functional reason for a chocolate bar.  I am pretty sure they have no nutritional value except accounting for 200% of your recommended daily intake of fats and sugars.  When I bite into my favourite chocolate bar there is some nostalgia too.  I think of other times I have enjoyed the exact same treat.  Like Roald Dahl’s Wonka bar we all want for the bliss of finding a golden ticket each time we unwrap a bar.

These tarts were inspired by the Chocolate Ganache Tarts in the Bourke Street Bakery cookbook.  I love Cherry Ripe chocolate bars so I have included some of its essential ingredients of cherries, coconut and most importantly dark chocolate.  These do take a while to cook but they are very indulgent and will bring a smile to anybody’s face.

Cherry Ripe Chocolate Ganache Tarts
Adapted from the Bourke Street Bakery cookbook

Makes 12

Ingredients
Pastry
85ml Warm Water
50g Castor Sugar
200g Chilled unsalted butter, chopped into small pieces
335g Plain flour
Filling
100g 70% Cocoa Dark Chocolate
3 tbs Desiccated Coconut
20 Glace Cherries
500g Milk Chocolate
290ml Cream
12 Maraschino Cherries

Method
  1. Pastry tart cases.  In a small bowl combine warm water and sugar, stir until all the sugar is dissolved.  Rest until cooled.  In a food processor whiz together butter and flour until a fine crumb is achieved.  Pour onto a bench and knead in sugar water mixture.  Continue kneading until a dough is formed.  Cover with cling film and allow to rest in the fridge for 30 mins.  Remove from the fridge and divide into 12 equal sized portions (approximately 50g each).  Roll out to approximately 10cm diameter and line an 8 cm tart tin.  Refrigerate for another 30 mins.  Meanwhile preheat oven to 180°C.  Blind bake cases with pastry weights for 10 minutes and then another 5 minutes without weights.  Trim the edges to achieve a uniformed tart case shape.
  2. Dark Chocolate Layer. Break dark chocolate into a heat proof bowl.  Place of a saucepan of boiling water for approximately 2 minutes (the chocolate on the sides should have melted).  Remove chocolate from the heat and stir until all the chocolate is melted.  With a pastry brush paint the bottom of the tart cases with dark chocolate.  If the chocolate becomes unworkable return to the heat for a few seconds to soften and then continue painting.
  3. Cherry Filling. In a food processor whiz glace cherries and coconut until the mixture is a pink colour and there are no large chunks of cherry.  Divide the filling amongst the tart cases.
  4. Milk Chocolate Ganache. Break milk chocolate into a heat proof bowl.  In a small saucepan heat cream over a medium heat until boiling.  Pour cream over milk chocolate and stir until all the cream is combined and the chocolate is completely melted.  Allow to cool for about five minutes and then spoon ganache into each tart case until filled to the brim.
  5. When cool garnish each tart with a maraschino cherry.

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