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.
Decadent Coconut Ganache Tart
- 260 ml coconut cream or traditional daily (if using dairy)
- 220 g 85% couverture chocolate (70% fine too if you want it a little sweeter)
- 1/2 tsp vanilla bean powder
- 1 tbsp rice syrup or honey/maple syrup
- Fresh organic berries in season for garnish or toasted coconut for winter garnish
- 2 cups desiccated coconut (preservative free)
- 1/4 cup rice syrup or honey or maple
- 20 g cacao or dutch processed cocoa powder
- 1/2 cup melted butter (lightly salted is perfect. ou could use macadamia oil or coconut oil if butter isn’t your bag)
TO MAKE THE PIE CRUST
- Get a standard sized quiche or pie tin, or as I’ve done a couple of smaller ones ready. 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
- Combine butter, coconut, syrup and cacao 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.
- 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, rice malt syrup and vanilla bean powder in a saucepan until it simmers.
- Then pour 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 as shown below, then pour it into your tart shell, just off the top of the crust level.
- Place tart in fridge until ganache sets cool and firm.
- Remove it from quiche tin, gently releasing it from the edges.
- Garnish with your seasonal garnish et voila!