Fantastic Salty Chocolate Ganache Easter Tart

{ INGREDIENTS }

2x packets of Fantastic Rice Crackers – Original

4 Tbsp Dutch cocoa powder or cacao

150g unsalted butter, melted

GANACHE FILLING:

1 cup heavy cream

50g butter, cut into small pieces

170g bittersweet chocolate, coarsely chopped 170g milk chocolate, coarsely chopped

1 tsp sea salt flakes

TO GARNISH:

Gluten free chocolate Easter eggs, whole and crushed.

TO MAKE THE CRUST: Pulse the Fantastic Rice Crackers with the cocoa powder in a food processor until finely ground. Add melted butter and mix until combined and moistened. Press the crumb mixture onto the bottom and up the sides of a 23cm flan tin with removable base (or any sized tin with a removable base). Chill the tart base for 30 minutes to firm up before adding the filling.

TO MAKE THE FILLING: In a medium sized saucepan, heat the heavy cream and butter and bring to the boil. Remove from heat, add the chopped chocolate and sea salt flakes and let stand for 1-2 minutes. Using a rubber spatula, stir mixture until the chocolate is melted and the mixture is smooth and shiny. Pour mixture over chilled crust and refrigerate for at least 4 hours or overnight to set. Decorate with gluten free chocolate Easter eggs.

{ NOTE } Tart will keep for up to 5 days in the fridge, covered well.

+ Serves 8 +Preparation: 40 min. Cooking Time: 10 min.

Recipe Fantastic Snacks, www.fantasticsnacks.com.au