Chocolate chocolate and more chocolate please! We absolutely love chocolate at Sweet Laurel. Here’s a fun alternative to brownies and chocolate cake (our go- to). This Chocolate Ganache Tart will blow your mind. Enjoy!
Yields one 8-9 inch tart
Chocolate Ganache Tart
To Prepare Crust:
2 1/4 cups brazil nuts
1/4 cup coconut oil (melted)
3 tablespoons date paste
1/4 teaspoon Himalayan pink salt
Preheat oven to 350.
Blend all ingredients in food processor and press into 8-9 inch circular tart pan. Bake for 12 minutes. Allow to cool while preparing filling.
To Prepare Filling:
2 cans coconut milk, I like Nature Value, or make your own!
2 teaspoons grass fed gelatin
4 egg yolks
1/4 cup 100% maple syrup
1 teaspoons vanilla extract
2 ounces unsweetened 100% baking chocolate
2 tablespoons cacao
1/4 teaspoon Himalayan pink salt
Optional Topping: Maldon Salt
Pour coconut milk into saucepan and sprinkle gelatin on top. Allow to soften in the pot for about 5 minutes.
In a bowl, whisk together egg yolk, maple syrup and vanilla. Set aside.
Whisk the coconut milk and gelatin mixture over low heat until smooth and warm. Add a cup of the warm coconut milk mixture to the yolk mixture and stir. Pour the entire yolk mixture in to the saucepan and mix well. Add baking chocolate, cocoa and salt. Allow mixture to simmer and whisk constantly, 2-3 minutes. Poor mixture into cooled tart crust.
Place in refrigerator over night or 8-12 hours. Top with Maldon Salt and serve!
Comments
Where’s the pumpkin pie?