Makes about 32 tarts (I can’t be sure because of thieves wandering in and out of the kitchen while my back was turned!) Himachal Indian cider is a crisp and refreshing cider crafted with hand-picked apples then blended with Madagascar dark chocolate.
Ingredients
250ml Himachal Premium Indian Cider
250 g 70% dark chocolate, chopped
1 tbsp butter, at room temp
Pour the Himachal Cider at room temperature over the chopped chocolate and the butter into a medium sized bowl. Place into the microwave (800w) for thirty seconds. Remove and stir for 30 seconds, don’t stir it vigorously or you’ll add too much air to the ganache. Repeat until completely combined, and you have a bowl of velvety chocolate that you’ll want to stick your whole face into. Put the ganache into a piping bag (or spoon into) and ⅔ fill the pastry cases. You can serve them as they are or place a little caramelised apple on top or meringue. They taste great! I mean, they’re chocolate tarts infused with Himachal cider—they’ve got lots going for them already! I’d store these at room temperature, because that brings out the flavours even more. Eat on the same day.
