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.

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Decadent Coconut Ganache Tart
Votes: 1
Rating: 5
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Rate this recipe!
Servings
1 pie
Servings
1 pie
Votes: 1
Rating: 5
You:
Rate this recipe!

INGREDIENTS

Ganache Filling
  • 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
Pie Crust
  • 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)

INSTRUCTIONS

TO MAKE THE PIE CRUST
  1. 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.
  2. Preheat the oven to 175C / 350F
  3. Melt butter
  4. Combine butter, coconut, syrup and cacao powder in a bowl.
  5. Press mixture all around the tin, so that it’s approximately 5mm thickness all over the base and up the sides.
  6. 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.
  7. Remove from the oven and once you can touch it, press down any ‘puffing’ that’s happened during baking.
TO MAKE THE GANACHE FILLING
  1. When the crust goes into the oven, make your ganache.
  2. Place the 260ml coconut cream, rice malt syrup and vanilla bean powder in a saucepan until it simmers.
  3. 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.
  4. 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.
  5. Once it looks gorgeous and silky as shown below, then pour it into your tart shell, just off the top of the crust level.
  6. Place tart in fridge until ganache sets cool and firm.
  7. Remove it from quiche tin, gently releasing it from the edges.
  8. Garnish with your seasonal garnish et voila!

Decadent Coconut Ganache Tart

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