Cheat-time Treats:-
The cheat is that I was sent a packet of Asda finest sweet pastry shells to use and they made the base for these Chocolate and Fennel Pollen tarts. So there really wasn’t much cooking involved. You could of course make your own pastry cases. I think these would be rather nice with a sweet wholemeal pastry.
I’ve been plotting what sweet dish to make with the Fennel Pollen kindly sent to me by Global Harvest . Tea Time Treats this month has the theme of ‘floral’ and I had intended making almond and fennel pollen tuiles. But, for whatever reason, my tuiles were very sweet and I thought they wouldn’t make a good base for the fennel pollen, which is delicate and floral. So, given it’s far too hot to bake and that I had the pastry cases anyway, I thought I’d just make a simple ganache filling and add a little flavouring.
I’m slightly embarrassed to report that they looked so pretty I managed to eat one before the ganache was set…and very lovely it was too;) a heady mix of chocolate, orange, fennel and aniseed notes.
Here’s the recipe to fill four small pastry cases.
Chocolate and Fennel Pollen Tarts
Print recipe
| Serves | 4 |
| Prep time | 5 minutes |
| Cook time | 5 minutes |
| Total time | 10 minutes |
| Allergy | Milk, Wheat |
| Meal type | Dessert |
| Misc | Serve Cold |
Ingredients
- 100g Dark Chocolate (I used 70% chocolate with orange. You could get the same effect with a little orange zest added to the melted chocolate)
- 100ml Double Cream
- 1 pinch Fennel Pollen
- 4 Individual sweet pastry cases
Optional
- 1 teaspoon Pastis
Directions
| Break the chocolate into small chunks and melt. A purist would do this over a bain marie. I cheat and use the microwave, just heating for 20 second bursts and stirring till it's nearly completely melted, then leaving the last little bits to dissolve | |
| Heat the cream in a small saucepan till it is just about to boil. Don't let it boil and don't stir it. | |
| Pour the chocolate into the cream and stir gently but constantly till you get a thick gloopy chocolate mixture with all the cream incorporated | |
| Stir in the Pastis if you are using it. | |
| Let the ganache cool for 5 minutes or so, then pour or spoon into the pastry cases. | |
| Sprinkle the fennel pollen on top | |
| Chill in the fridge till the ganache is set. | |
| An hour or so before you want to serve, take these out of the fridge and leave to come to room temperature. | |
| Serve with cream, icecream or creme fraiche |
I’m sending this to Karen Burns Booth for this month’s Tea-Time Treats, hosted alternately by Karen and Kate and trying hard to resist eating another one tonight!
These are so pretty! They look great!
thank you, they are one of the easiest desserts I’ve made! shocking isn’t it!
Hats off to you Fiona for making such a beautiful shiny ganache – mine seems to split more often than not. No idea what fennel pollen is, but is sounds intriguing and your tarts looks superb.
my ganache has only split once…but I honestly think using the microwave to melt the chocolate makes it easier…you never overheat the chocolate that way…?
These look amazing. And what is fennel pollen and where can I get some?
Fennel pollen is just what it says on the tin:) it’s harvested/foraged in Italy – Wild Fennel Pollen. You can buy from the link at the top of the post, http://www.globalharvestlimited.com/ he does 2g for £2.10 which will last for ages (it’s a bit like saffron, you only need a tiny amount!)
This caught my eye over at Karen’s and I just had to comment. Such a clever idea using luxe fennel pollen to such stunning effect on the ganache. I have clicked on your stockist, and now that I am recovering from the price shock, I may have to quickly order some before I lose my nerve!
you only need the little 2g pot. it’s VERY potent – a bit like using saffron;)