Chocolate ganache Green of London tea

By Anne Desplancke

Serves 8 Dessert
  • easy
  • 30min
  • 2h30
Chocolate ganache Green of London tea


Crunchy biscuit base
  • 200g gianduja (or similar), melted
  • 120g Crêpes Dentelle biscuits (or similar)
  • 150g speculoos-type biscuits
  • 2 tbsp Green of London , blended until powdered
Ganache with green tea
  • 200g dark chocolate (60% cocoa)
  • 280g whipping cream (30% fat)
  • 40g honey
  • 30g butter, softened
  • 2 rounded tbsp Green of London , blended until powdered
  • Optional: cocoa powder for decoration


1. Crunchy biscuit base

  • Crush the biscuits into crumbs and tip into a mixing bowl. Add the melted gianduja and combine well.
  • Spread the mixture evenly in the tart ring, placed on a plate, and press down firmly with the back of a spoon.
  • Sprinkle with the powdered tea, then leave to chill in the fridge for 30 minutes.

2. Ganache

  • Heat the cream and honey in a saucepan, then remove from the heat. Add the tea, cover the pan and leave to infuse for 7 minutes.
  • Strain through a sieve and heat the cream mixture again without allowing it to boil.
  • In a bowl, break the chocolate into small pieces. Pour the hot cream over it in three parts, while stirring with a spatula.
  • Add the softened butter and blend the mixture with a stick blender.
  • Pour over the tart base then leave to set in the fridge for at least 2 hours.
  • Dust with cocoa powder before serving.

Serving suggestion

An easy way to crush the biscuits is to place them in a food bag then smash with a rolling pin.
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