I had some sultanas soaking in rum which were left over from Christmas puddings. The drunken dried grapes had absorbed as much rum as they possibly could and had almost fully re-hydrated. What better to use them up in a very simple, no cook, ganache tart. My supportive man called this one, “freaking awesome!!”
150 g ‘digestive’ wheat biscuits
30 g butter, melted
250 g dark chocolate, broken
200 ml cream
¼ to ½ cup rum soaked raisins/sultanas (either will work and amount is your preference)
Make boozy sultanas by putting them in a clean jam jar, covering the sultanas with rum and leaving for about a week (or more), with the lid on, in the fridge. If you need them in a hurry, warm the rum and let them sit for an hour or so.
Make the base by processing the biscuits until fine then add the butter, combine well.
Line the base of a springform tin with greaseproof paper and press the crumbs into the base and a little way up the sides of the tin. Refrigerate for at least 30 minutes (an hour is better).
Make the gananche by pouring the cream into a medium sized microwave-proof glass bowl. Heat cream until just below boiling, then add chocolate. Mix until chocolate has melted.
Add the boozey sultanas, mix. (Don’t get too heavy handed with the rum, otherwise your chocolate will struggle to set)
Let the chocolate cool to room temp before pouring into the base.
Then return it to the fridge for 1-2 hours.
I like to eat this in small slices with a scoop of vanilla ice cream and a short black espresso.
Tip: Use a hot knife to slice it.