Snazzy chocolate-berry ganache tart

Hey amigos. This weekend I felt like my family didn’t like me because I’m vegan, so I decided to make a yummy dessert to win them over after our Sunday roast (fig and walnut nut roast for me). This is a tart with a beautiful. slightly sweet, crumbly pastry, and filled with a lovely smooth filling of fruity chocolatey deliciousness, and I made it out mostly store cupboard ingredients I found at my mum’s house. The coconut adds a bit of sweetness and moisture to the ganache, and you can use dessicated, flaked, or creamed, as you’ll be blending it down anyway. The advantage of using flaked is that you can hold a few pieces aside and use them to make pretty decorations. Oh, also, as this started off as an experiment, I only made a little tart- this was made in a 15cm diameter pie tin, so you might want to double up and make a fully fledged one!

Serves 4-5 people

Ready in 30 mins

FOR THE GOLDEN CRUMBLE PASTRY

  • 50g plain flour
  • 50g oats
  • 50g coconut oil
  • 2 tbsp. agave, honey or maple syrup
  • 1 tbsp. water
  • 80g raisins

FOR THE RICH AND FRUITY FILLING

  • 80g raisins
  • 40g flaked coconut OR 30g creamed coconut
  • 100 frozen berries
  • 1 heaped tbsp. cocoa powder

METHOD

  • Pre-heat the oven to gas mark 5. Place your raisins  in a mug and cover with hot water.
  • Place all of your pastry ingredients into a food processor and pulse a few times until combined and clumping together. You can try to roll the pastry, but the oats make it a bit less sturdy that usual pastry. I just pressed the mixture into my 15cm prepared tin, flattening with the back of a spoon.
  • Bake in the oven for 15 minutes until golden and leave to cool slightly.
  • In the meantime, place your berries in a mug and blast in the microwave for 2 minutes (or defrost in a saucepan). Don’t add any water- the berries will release their own juices. Chuck into the food processor (no need to wash in between!) along with the coconut and cocoa powder. Drain your raisins from the soaking water and add them to the food processor too. Blend until really smooth- the raisins should be broken down.
  • When your pastry is cooked and cooled a little, simply pour the chocolate-berry ganache into your pastry case. Decorate as you wish with coconut flakes, crushed nuts, fresh berries, or even coconut whip.
  • Wow your existing friends, or make new ones.
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One Comment Add yours

  1. jane tomlin says:

    This tart was amazing 🙂

    Like

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