Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Vita coco chocolate ganache and ginger tart
A rich and creamy decadent chocolate ganache with a ginger tart crust. Perfect for any Christmas gathering or winter celebration.
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Ready in 10 minutes
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Cooking time 30 minutes
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Prep time 10 minutes
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Makes 10 10 tart slices
Ingredients
Crust
- 1 cup fine almond flour
- 1 tsp ground ginger
- ¼ cup Vita Coco coconut oil
- ¼ cup maple syrup
- 2 tbsp crystallised ginger, finely chopped
- ½ cup ground pecans
Chocolate Ganache
- 2 400g can full fat coconut milk
- ¼ cup Vita Coco coconut oil
- ½ cup cacao powder
- ¼ cup cacao butter
- ¼ cup maple syrup
To decorate
- 1 sprinkle chopped crystallised ginger
- 1 sprinkle grated chocolate
- 1 sprinkle gold edible glitter
Method
Crust
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1
Pre heat the oven to 200°C/fan 180°C/gas mark 6 and lightly grease a (14x5 inch) rectangle spring form pan with coconut oil.
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2
Put the ground pecans and almond flour into a large mixing bowl along with the ground and crystallised ginger. Stir in the coconut oil and maple syrup to form a crust – you may need to use your hands to bring the crust together, and depending on the brand of almond flour used, you may need an extra 1-2 tbsp of water if it's too dry
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3
Using your fingers, press the crust into the tin, making sure the base and sides are even, and smooth.
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4
Line the inside of the tart with baking paper, fill with baking beans (you can also use rice or dried beans) and bake for 20 minutes. Remove the baking beans and return the crust to the oven to bake for a further 5 minutes, or until golden brown.
For the Ganache
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1
Put all of the ingredients for the ganache into a blender and blend until smooth. Pour into the crust and then tap on the work surface to remove any air bubbles.
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2
Put the tart in the fridge for 30-60 minutes to firm up.
To decorate
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1
Top with the crystallised ginger, chocolate shards and glitter and keep in the fridge until ready to serve.
