Chocolate Ganache Tart with Baked Almond Shortcrust

Chocolate Ganache Tart with Baked Almond Shortcrust

INGREDIENTS:

Base

  • 1/3 cup almonds
  • 1/2 cup buckinis
  • 1/2 cup desiccated coconut
  • 6 medjool dates
  • 1/2 tbsp water
  • 1/4 tsp Himalayan salt salt


Chocolate Ganache

  • 1 cup cashews or macadamias (soaked for 3-6 hours)
  • 3/4 cup almond milk, coconut milk or cashew milk
  • 3 tbsp coconut nectar or maple syrup
  • 1/4 cup almond butter, cashew butter or peanut butter
  • 1 tbsp coconut oil
  • 1/4 tsp Himalayan salt
  • 1 tsp vanilla bean powder or paste
  • 1/2 cup cacao powder


INSTRUCTIONS:

  1. 1) Preheat to 170 degrees C.
  2. 2) Combine all base ingredients in a high-power blender, blend until smooth.
  3. 3) Press into the base of a greased and lined square spring form tin (approx. 13cm diameter).
  4. 4) Place in the oven and bake for 8 minutes, allow to cool.
  5. 5) Combine all chocolate ganache ingredients in a high-power blender, blend until smooth and creamy (this takes a few minutes).
  6. 6) Spoon on top of the base and place in the freezer for 3-4 hours or until set. Serve and enjoy!
  7. 7) Serves 9.

Leave a Reply

Your email address will not be published. Required fields are marked *