Chocolate Ganache Tart

Chocolate Ganache Tart

Prep time: 45 minutes

Cooking time: 10 minutes

Fridge time: 2 hours

Ingredients: coconut oil, honey, desiccated coconut, cacao powder, dark chocolate, coconut cream, double cream.

This Chocolate Ganache Tart recipe is one I’ve slightly adapted from one of my favourite cook books by the lovely Sarah Wilson. Take a look at her blog and books here, I can whole-heartedly recommend them all!

Why adapt something that’s perfect? Well, after making the recipe myself, I found some of the centre had room for improvement for my palette. Not being quite as strict as Sarah, I allowed a few extra ingredients to work their way in there and the Chocolate Ganache Tart was born!

This recipe is low in sugar and gluten free too. And if you don’t use the cream like I did, you could get away with it being dairy free too!

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Chocolate Gnache Tart

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Servings

12

Servings 12

Chocolate Gnache Tart Yum Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseDessert Servings 12 Servings 12

Ingredients

• 75 g coconut oil base/crust ingredients
• 150 g desiccated coconut base/crust ingredients
• 2 tbsp honey base/crust ingredients
• 1 tbsp cacao powder base/crust ingredients
• 200 ml coconut cream (tinned) ganache
• 100 g 85-90% dark chocolate ganache
• 50 g extra thick cream (thick double cream) ganache
• 1 punnet raspberries
• single cream

Servings:

Units:MetricUS Imperial

Instructions

1. Heat the oven to 160oC (fan).
2. For the crust melt your coconul oil in a pan over a low heat. Add your honey and desiccated coconut. Take off the heat and whilst warm, add in your cacao powder. Mix until even.
3. Press the crust base into your pasty tray. I used a quiche baking tray with a removable base to get the wavy edges. Once you've pressed your base around your tray, put in the oven for no more than 10 minutes. We don't want it to burn! Take it out the oven and leave to one side to cool.
4. To make the ganache, boil a large pan of water over the hob and place an oven proof/heat proof large bowl over the top to form a bain marie.
5. In your bain marie, add your chocolate and melt until smooth. Then add your coconut cream. Take off the bain marie and add your thick double cream whilst it all cools. Whilst still melted, pour the ganache into the base/crust and place in the fridge. Leave it in there until set, at least 2-3 hours.
6. To serve, sprinkle with fresh raspberries, single cream and cacao powder.

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