I thought I would start off the first day of Summer (…in the Southern Hemisphere) and also a fabulously festive Chocolate Ganache Tart with raspberries and pomegranates, it is an unbelievable show-stopping dessert. Which is actually a lot easier than it looks.
For me it finally came together after two takes in the kitchen. I initially tried to make the recipe vegan (using cacao and coconut milk for the ganache, but it just didn’t work), which I am sure you can. But the ganache just didn’t thicken to the way I wanted it to.
Anyway I went back to how I know to make ganache with 85% pure cocoa chocolate and coconut milk. The crunchy and oatie crust, sidelined with the rich choccie ganache and fresh fruit was a rich and sumptuous match made in heaven.
I am not going to even try and pretend that this little number is good for you, although there is no refined sugar or butter in it. I just thought I would incorporate some festive cheer. Maybe try this dessert for Christmas this year.
For the Crust:
150g Rolled Oats (can use quinoa flakes instead if GF)
70g Quinoa Flour
50g Coconut Oil
1 Tsp Vanilla Bean Paste
1 Tsp Sea Salt
For the Chocolate Ganache:
240ml Organic Coconut Milk
1/2 Tsp Vanilla Bean Paste
220g 85% Dark Chocolate (melted)
1 Punnet Raspberries (to serve)
1 Pomegranate (to serve)
Equipment: food processor, 20cm round cake tin with removable bottom, medium saucepan, heat proof bowl, small saucepan
- Pre-heat oven to 180c. First things first is to make your crust. In a food processor add rolled oats, walnuts, quinoa flour and sea salt. Blitz until rough crumble.
- Then add your wet ingredients of coconut oil, honey and vanilla paste. Blitz again to ensure that all ingredients are mixed well and the consistency is a crumbly.
- Grease the cake tin with removable bottom with coconut oil. Empty crust mix into tin and evenly squish with fingers into tin. Press firmly, ensuring there are no cracks (about 1.5cm all the way around including sides).
- Place crust in oven for 20 minutes until golden brown and set.
- During this time, get a medium saucepan of simmering water. Melt the chocolate in a heat proof bowl over the simmering water.
- Whilst chocolate is melting. Grab a small saucepan and add the coconut milk and vanilla essence. Bring to boil then take off the heat.
- Take the chocolate off the heat. Add coconut milk and vanilla paste to melted chocolate, slowly mix together until thick, smooth and silky consistency. It might thicken a little too quickly, add a little bit more coconut milk or almond milk to loosen slightly.
- Remove crust from cake tin and place on a plate. Allow crust to cool before adding ganache to it.
- Place in fridge for a few hours before serving, so it hardens and it good to slice through.