summer berries and white chocolate ganache tarts

These decadent tarts are so perfect for an Australian summer. Juicy red berries are in their prime, just begging to be eaten. Combine berry coulis with white chocolate ganache and pipe a swirl to sit on top of chocolate tart cases. Dust with sugar and add a wee sugar heart to top off the miniature Christmas tree. Recipe to follow after the break

Summer Berries and White Chocolate Ganache Tarts

230g white chocolate
180mL heavy cream
2 tbs unsalted butter
100g fresh red berries (raspberries, blueberries and strawberries fresh or frozen. You can use just raspberries for ganache to be more pink in colouring)
15 drops raspberry flavour oil (optional. Available through Essential Ingredient in Australia)
Dusting sugar and sugar hearts

1} Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. 

2} Heat the cream and butter in a small saucepan over low/medium heat. Bring to a slight boil.  Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth.  

3} If desired, add the raspberry flavour oil. Let cool

4} Place berries in food processor. Strain liquid through seive to eliminate seeds. This should yield around 2 tablespoons liquid. Add to ganache

5}  Cover and place in the refrigerator until the ganache is firm (this will take several hours or overnight)

6} Use large piping tip and pipe swirls on parchment paper. Refrigerate or freeze

7} When firmly set gently place on pre-purchased chocolate pastry shells. Place in fridge or serve frozen (fabulous on a hot Summer's evening)

8} Before serving, dust with sugar and top with a sugar heart