We don’t have a TV in our house, but in the wonderful age of TV on demand online, I can hunt down and easily view a show that might hold a particular interest. If there’s anything I watch, it’s about an 80% chance that the program will be some kind of cooking show. Reality show (Masterchef and MKR!) or instructive series by a celebrity chef (Jamie Oliver & Heston!!) – I love
them all most of them!
One dish I see pop it’s little head time and again is the ‘restaurant quality’ Chocolate Ganache Tart. I can’t say I’ve ever ordered one in a restaurant (Trio of Gelato is my kyrptonite) but watching shows, I always look at the dish with admiration and yearning. It seems simple but divine – the perfect kind of dessert to make and impress.
A couple weeks ago, for my sister’s birthday, I wanted to make something to go alongside the Apple Rose Tart. Something different yet of equal ‘wow’. So I set about concocting this tart. After trials with a plain base I decided to switch tack and go all out chocolate – the only way to be.
I hope you chocolate lovers out there enjoy the deep, dark, decadent flavours this tart has to offer. Savour it after a fancy meal or on a lazy afternoon with good company and great coffee.
Rich Dark Chocolate Tart (Dairy, Gluten & Refined Sugar Free and Paleo)
3 tbsp coconut oil (or butter if you don’t require dairy free)
3 tbsp honey or maple syrup
2 tsp vanilla extract
1&3/4 cups ground almond
1/4 cup coconut flour
1/2 tsp baking soda
4 tbsp cocoa
1/4 tsp salt
Melt liquid ingredients together. Sift in dry ingredients, beat together (by hand, in a stand mixer or in a food processor) until well combined. Press into a greased tart tin and bake at 180’c for 10-15mins (until crisped but not burned). Remove from oven, allow to cool before removing the tart from the tin then cool completely on a wire rack before adding the filling.
Chocolate Ganache Filling
300g dark choc, 70% cocoa solids or higher (I use Whittakers 72% Dark Ghana or Lindt 90% in mine – or a mix of both!)
1 cup coconut milk
1 tbsp coconut oil (or butter if not requiring dairy-free)
1 tsp instant coffee
2 tbsp honey or maple syrup
1/4 tsp salt
1 tsp vanilla extract
1/4 roasted nuts, chopped (I roasted hazelnuts – which skin easily as they cool before chopping)
Break/chop the chocolate into pieces and place in a glass/heatproof bowl – set aside. In a small saucepan place; coconut milk, coconut oil, coffee and honey. Heat over a medium heat, while stirring, until it is well warmed and bubbly at the edges of the pan. Remove from heat and mix in the vanilla extract and salt. Pour over the broken chocolate and mix until well combined and smooth. Pour the mixture into the cooled tart shell then set to sit on the bench and cool for 30 mins. Chop the roasted nuts and sprinkle over the ganache filling. Refrigerate the tart for 2-3 hours or overnight. Bring the tart out of the fridge for at least 15mins before serving to allow it to soften nicely once more.
Serve in small slices (it’s a rich one!!) and enjoy!