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|Pampas Short Crust Pastry Tart Shells
|White Wings Self-Saucing Sponge Mix
|White Wings Self-Saucing Sauce Mix
|Dark Cooking Chocolate
For the ganache, heat up the double cream on the stove, once warm, place over the dark chocolate and set aside to melt stirring occasionally.
Add the boiling water into the chocolate self-saucing sauce mix, mix well with a spoon and set aside (note: recommended ratio of cake mix to sauce mix is approximately 3:1, however chef Leigh has opted for a 2:1 ration here).
In a large mixing bowl, add the self-saucing sponge mix and the water. Mix well using a planetary mixer of with a whisk until the mixture thickens into a batter.
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Spoon the sponge mix into the tart and make a hole in the centre of the mix. Add a teaspoon full of the self-saucing sauce.
But in the oven at 185 degrees for 8-10 minutes.
While the tart is cooking, mix through the melted chocolate and cream for the ganache and smear along the plate.
Add the tart and a scoop of coconut sorbet. Garnish with the quartered strawberries (optional) to really bring out the flavour.