Description
Welcome to the world of stress-free entertaining! This beautifully rich and crave-able chocolate ganache tart caters to a variety of common dietary restrictions. With just 30 minutes of active prep time, this Vegan, dairy-free, gluten-free, egg-free, and soy-free tart will have your guests fighting over the very last slice
Ingredients
For the Crust:
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450g Lightly Roasted mixed nuts (or substitute with almonds or hazelnuts)
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4 tbsp/60g vegan butter, melted
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5 tbsp/45g golden caster sugar
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Pinch of sea salt
For the Ganache Filling:
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500g 70% dark chocolate (vegan friendly)
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2 tins of coconut cream
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1/4 cup/50g golden caster sugar (more can be added to taste)
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1 tsp Vanilla extract or essence
To Finish:
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150ml vegan/dairy-free whipping cream
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1 tin or jar of Cherries in syrup (e.g. Fabbri Amarena)
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Extra chopped nuts
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A square of chocolate for grating over the tart
Equipment:
Instructions
- Preheat oven to 180°C.
- Pulse nuts in a food processor until they resemble course beach sand. Add sugar and salt, then pulse 2-3 times to combine.
- Drizzle in melted butter and pulse until nuts clump together, and the mixture looks sandy. When pressed between your fingers the mixture should stick together. If not, give the nuts a few more pulses.
- Using your hands, firmly and evenly press the mixture into the bottom and up the sides of the tart tin. Use the sides and base of a measuring cup or glass tumbler to press the base evenly into the tin.
- Bake for 8-12 minutes in the oven until a light golden brown.
- Remove from the oven and allow it to cool.
- While the tart bakes, prepare the Ganache Filling. Roughly chop the chocolate and place it in a large bowl.
- Heat coconut cream with the vanilla and sugar. Pour the hot coconut cream over the chocolate and set aside to allow the chocolate to melt for 5 minutes to ensure a glossy finish.
- Whisk the chocolate ganache until smooth, then taste and adjust the sugar, adding more if desired. Add a generous pinch of flaked sea salt and stir again.
- Pour the chocolate mixture into the tart shell and place it in the fridge to set for 1.5 hours or until ready to serve. It can be made 3-4 days in advance.
- When ready to serve, whip the cream and spoon or pipe it around the edges of the tart.
- Drain the cherries from the syrup and dot them around the edge of the tart. Save the cherry syrup so your guests can add a little more to the tart once you serve it, or use it in a holiday cocktail.
- Sprinkle over any finely chopped. leftover nuts, and grate over a little chocolate to finish.
- Serve immediately and enjoy!
Notes
This post may contain affiliate links, through which I may earn a commission if you make a purchase; however, please rest assured that I only recommend products I genuinely love and personally use
- Prep Time: 15-20 Minutes
- Chilling Time: 1-2 hours
- Cook Time: 8-10mins