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TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Easy Chocolate Ganache Tart
Categories: Dessert, Tarts, Vegan
Yield: 10 Servings
350 g Soaked cashews
- (250 g before soaking)
100 g Coconut oil
50 ml Maple syrup
40 ml Water or mint tea;
- to add another dimension
150 g Dark chocolate (54%)
1 ts Vanilla
270 g White flour;
- plus some for rolling
160 g Coconut oil
3 tb Water; cold
1 ts Salt
Cacao nibs
Freeze dried raspberries
Pistachios; chopped
Preparation time: 30 minutes
This rich and creamy vegan chocolate ganache tart looks impressive but
takes minimal effort. Perfect for Christmas dinner or festive
gatherings, with a smooth cashew base and crisp pastry. A guaranteed
crowd-pleaser for chocoholics.
Preheat the oven to 200?C (400?F). To make the shortcrust pastry,
add the flour and coconut oil to a food processor and blitz until it
looks like breadcrumbs, add water until the dough comes together,
scatter some flour on a work surface and knead the dough for a
minute, wrap and set aside for 5 minutes in the fridge to harden.
Shortcrust Pastry:
To blind bake the short crust pastry, line a circular pie dish
approximately 8" or 4 small individual circular tins with baking
parchment.
Flour your work surface and roll out the pastry so it is
approximately 1/2 cm in thickness, then line the tin or tins loosely
and carefully with the rolled dough, so you can press it into the
corners, trim the pastry ensuring the pastry comes up and slightly
over the edges so it won't fall back down when it bakes.
Then cover the dough with baking parchment and weigh it down with
dried beans, approximately 100 g for large pie dish. Bake at 200?C
(400?F) for 15 minutes, take out from the oven, remove the baking
parchment and dried beans and set aside to cool and firm up.
Cashew Chocolate Ganache Filling:
Ideally soak the cashew nuts overnight, if you don't have time just
fill and boil the kettle and soak in boiling water for 30 minutes.
Drain and rinse them.
Melt 150 g chocolate and 100 g coconut oil until it's runny. In a food
processor add all the ingredients for the ganache and blend on high
speed for 5 to 8 minutes until the texture is wonderfully smooth,
delicious & has no texture to it.
Use mint tea or your favorite tea to add another flavor dimension to
this dish. To do so just brew the tea in less water than normal so it
is more concentrated and leave to cool. Use 40 ml of this instead of
the 40 ml water.
Set Your tart:
Once the shortcrust pastry is cooled add the ganache, smooth the
surface with a spatula and put in the fridge. For 2 hours to set.
Finishing Touches:
Remove from the fridge and decorate with anything you like on top
such as cacao nibs, chopped pistachio, raspberry, rose petals, etc.
Best served in small slices as it's so rich and kept in the fridge so
it holds its form.
Recipe by David & Stephen Flynn
Recipe FROM:
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