Decadent Coconut Ganache Tart

I’m not a fruit mince tart person (I know, and I was born in London too. I’m an embarrassment to my father) So that begs the question every December: What to fill the Christmas treat table with?! Well, I’ve added cacao to the faux pastry crust recipe and filled it with a ganache, using coconut cream instead of cream, so more people can enjoy it. It’s a seriously decadent, rich, tart. A tiny slice, a dainty spoon and a cup of tea at hand. Sweety, darling!

Enjoy it as much as we have at many a dinner party and please share your creations with me on instagram @lowtoxlife – I love to see them!

Real Treats. Healthy bodies.

Print Recipe

Decadent Coconut Ganache Tart

Prep Time40

Cook Time25

Setting time for the tart in fridge1 30

Total Time2 35

Servings: pie

Ingredients

Ganache Filling

260 ml coconut cream (you can do with organic cream too)
220 g 85% couverture chocolate (70% fine too if you want it a little sweeter)
1/2 tsp vanilla bean powder or paste
1 tbsp rice syrup or honey/maple syrup
Fresh organic berries in season for garnish or toasted coconut for winter garnish

Pie Crust

2 cups desiccated coconut (ensure it's 220 preservative-free)
1/4 cup rice malt syrup/honey/maple syrup
20 g cacao or dutch processed cocoa powder
1/2 cup melted butter, ghee or coconut oil

Instructions

TO MAKE THE PIE CRUST

Get a standard sized quiche or pie tin approximately 20-22cm diameter. Grease it by rubbing a little olive oil or coconut oil all around the sides and base.
Preheat the oven to 175C / 350F
Melt butter or coconut oil
Combine melted oil with coconut, syrup and cocoa powder in a bowl.
Press mixture all around the tin, so that it’s approximately 5mm thickness all over the base and up the sides.
Bake crust for 25 minutes- 30 minutes – check a couple of times from 20 minutes. You don’t want to get blackening, just darkening of the crust and a toasty, delicious aroma. That’s when it’s done. It will feel soft to the touch when fresh out of the oven, and harden as it cools.
Remove from the oven and once you can touch it, press down any ‘puffing’ that’s happened during baking.

TO MAKE THE GANACHE FILLING

When the crust goes into the oven, make your ganache.
Place the 260ml coconut cream, syrup and vanilla bean powder/paste in a saucepan until it simmers.
Then pour this hot mix into a mixing bowl, holding about 3 tablespoons back in the pan for emergency use later, if needed. Add your chocolate, whisking it through until silky and melted.
If the fats separate and your ganache looks to be a mess with a chocolate cottage cheese vibe (mm, yummy! not!), just add that additional coconut cream you saved back in, whisking swiftly to bring it all back together, silky smooth.
Once it looks gorgeous and silky then pour it into your tart shell once it's out of the oven and cooled for 10 minutes, just off the top of the crust level.
Place tart in fridge until ganache sets cool and firm. This will take about 90 minutes.
Remove it from quiche tin, gently releasing it from the edges.
Garnish with your seasonal garnish et voila!