Chocolate Ganache Tart
Dessert Recipe

Chocolate Ganache Tart

Chocolate Ganache Tart

LOVE isn’t the person you can see yourself with. IT’S THE person you can’t see yourself without!

Spoil your Valentine with this guilt free chocolate ganache tart which is chock full with all things wholesome and good. Not just for Valentines Day, anytime you want to treat that someone special or yourself these tarts are delicious!

Chocolate Ganache Tart

(Makes 6 tarts or 1 pie)

Base Ingredients:

1 cup pecans

1 cup walnuts

1 cup desiccated coconut

I tsp bicarbonate of soda

1/4 tsp sea salt

3 T rice malt syrup

1 T cacao powder

Chocolate Ganache:

1 can coconut cream

250g 85%-90% dark chocolate, chopped

2 T cacao butter, chopped

1/2 cup rice malt syrup

1 tsp vanilla paste or 1 vanilla bean, seeds scraped

Method:

Preheat oven at 170°C / 325°F / Gas Mark 3. Grease tart pans lightly with coconut oil.

To make the crust, place the pecans, walnuts, coconut, bi- carb soda, cacao and salt in your food processor and mix to a fine consistency. Add the rice malt syrup and allow the mixture to form a dough. Remove from the mixer and spread evenly into tart pans. Bake for 10 minutes, then remove to cool while you make the filling.

To make ganache, in a saucepan over low heat, warm the coconut cream, chocolate, cacao butter, rice malt syrup, vanilla paste or seeds, and pod. Stir until the chocolate has melted and you have a smooth ganache. Remove the vanilla pod (if using) Pour the ganache into the cooled tart crusts. Refrigerate for 2-3 hours, until firm. Keep any remaining ganache in the fridge to use later to make the Claytons Tim Tams!

I topped mine with coconut cream and strawberries.

 

Don’t forget to leave a comment as I love hearing from you, keep in touch and let me know if you make this cake! You will absolutely love this recipe – chocolatey, silky & delicious!!

 

Be Well

xx

 

Write a comment