Vegan Chocolate Ganache Tart
 
 
Hazel & Cacao:
Recipe type: Dessert
Ingredients
  • CRUST
  • ½ cup oats ( gluten free if necessary)
  • 1½ cups blanched almond meal
  • 2 TBSP grapeseed or sunflower oil
  • pinch salt
  • 2 TBSP maple syrup
  • GANACHE:
  • 1 cup cashews ( soaked for at least 4 hours)
  • ½ cup cacao powder
  • ½ cup maple syrup
  • ⅓ cup cacao butter ( melted)
  • 1 tsp vanilla extract
  • GARNISH:
  • strawberries
  • chopped almonds
Method
  1. For the crust: whiz the oats in a blender or food processor until they become a flour.
  2. Mix all the crust ingredients in a bowl with a spoon until slightly sticky and moist.
  3. Press the mixture evenly on the base and sides of a lightly greased tart tin ( you can use rectangular or round)
  4. Bake the crust for 12 - 15 minutes at 180 C
  5. remove from the oven and allow to cool completely before adding filling
  6. For the ganache: melt down the cacao butter on the stove or double boiler over low heat until liquid and set aside.
  7. Place all ganache ingredients except cacao butter in a high speed blender and blend until as smooth as possible.
  8. Slowly add your liquid cacao butter and blend again until smooth and creamy
  9. Pour ganache filling over your baked crust and smooth out evenly with spatula.
  10. Set in freezer for 2-3 hours until hard
  11. Decorate with fresh strawberries and chopped almonds to serve.
Recipe by Talida Voinea at https://talidavoinea.au/vegan-chocolate-ganache-tart/