Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses.

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Choc Chip Biscuit Base, filled with Chocolate Ganache Recipe

 Choc Chip Biscuit Base filled with Chocolate Ganache and Banana Photo : Jackie Cameron

Choc Chip Biscuit Base filled with Chocolate Ganache and Banana
Photo : Jackie Cameron

Choc Chip Biscuit Base, filled with
Chocolate Ganache and Banana


 Jackie Cameron Head Chef

Jackie Cameron
Head Chef

A rich choc-chip biscuit base filled with a rich Belgium chocolate ganache and topped with banana slices to cut through the decadence promises to satisfy the most ardent chocoholic.


Makes : 8 Tart Cases, 8cm

Ingredients :

125gr Salted Butter

2.5ml Vanilla Essence

187.5ml Brown Sugar

1 Whole Egg

125ml Cake Flour

125ml Self - Raising Flour

62.5ml Cocoa Powder

62.5ml Desiccated Coconut

62.5gr Dark Chocolate, chopped

62.5gr White Chocolate, chopped

Extra Desiccated Coconut

100gr salted Butter, melted

Method :

1) Cream the butter, vanilla and sugar together.

2) Whisk in the egg.

3) Add the rest of the ingredients.

4) Grease an oven tray. Place your hands in the extra coconut and then roll the biscuit balls. Use a fork to flatten slightly. These do spread out quiet a bit so space well.

5) Bake for 15min or until cooked at 180ºC.

6) Place on cooling rack.

7) When cooled blend as fine as you can and mix with the 100gr melted butter.

8) Place in the fridge to cool.

9) Press out into tart cases and place back into the fridge.

10) When hard and cold, blow torch the bottom of the base or warm over a stove top and carefully remove the tart case.


Ingredients :

250gr Dark Belgium Chocolate, chopped

50gr Butter

300ml Whipped Cream

Method :

1) Melt the butter and chocolate over a double boiler.

2) Fold in the whipped cream.

3) Place in the fridge to cool.

4) When cooled place the ganache inside the tart bases, top with slices of fresh banana, sprinkled with sugar and blow torch to caramelise.

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713