Dark Chocolate Orange Ganache Tart
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Sweet Mary mother of ganache…….This is my treat to you for Easter. One of the most decadent, rich and delicious desserts I’ve made in a long time and will send you into tart heaven (that’s sounds a little naughty!).
I’m gonna keep this short because this dessert speaks for itself.
Full of only natural ingredients AND with a secret ingredient inside – black beans! Yup, don’t be afraid, it works! Chocolate and black beans are a match made in Wholefood heaven.
So enjoy yourselves, knock yourselves out and lavish in some chocolate nourishment that will be loving, to you, your body, your energy, your mind…..and not send you bonkers!
Sending you so so much love this Eater weekend.
Happy Easter my lovelies!!
(Makes 1 Large 9inch Tart or 6 Mini Individual Tarts)
- 180g Spelt Flour (Or Quinoa Flour)
- 90g Ground Almonds
- 45g Desiccated Coconut
- 1/4 Tsp Sea Salt
- 60ml Olive Oil
- 60ml Maple Syrup
- 60ml Water (You may need a tsp or 2 more but start with 1/4 Cup first)
- Baking Beans or Chickpeas or Any Dry Beans for Blind Baking
- 2 Cups Cooked BlackBeans (Approx 2 Cans,drained)
- 12 Medjool Dates
- 120ml Maple Syrup
- 120ml Orange Juice (Approx 2 Oranges)
- Zest 2 Oranges
- 60ml Coconut Oil (Melted)
- 60ml Almond Milk (Or any non-dairy milk you want)
- 3 Tbls Agar Agar Flakes
- 1/4 Tsp Sea Salt
- 60g Raw Cocoa Powder (Or any good quality sugar-free cocoa powder)
– First make your pastry. Sieve the flour into a bowl and mix in all dry ingredients
– Then add the syrup, oil and water and mix well until you have a soft but firm dough. If it is a little too soft add a touch more flour but not too much. This dough should be soft
– Wrap it in cling film and put it in the freezer for 15min to set
– Pre-heat the oven to 160 Degrees C
– Once set, roll out the pastry on a floured surface to 1/2cm thick piece.
– If you are making 1 whole tart then cut one round out, large enough so it will be too big for your lightly oiled tart dish. Let it hang over the dish and with your hands gently place it down within the tart dish so that it is firmly sitting in place. Then you can cut off any overhang with a sharp knife so it fits perfectly
– If you are doing individual tarts then cut out individual rounds to fit your lightly oiled tart cases and follow the same process as above
– Once done, pour in your baking beans so they cover the bottom of all the pastry and place in the oven for 15-20min. Keep an eye on them and check after 15min. Take out once lovely and golden brown
– While these are baking you can start making your ganache filling
– Add all the ingredients (except the agar and the almond milk) to a food processor, high powered blender or hand blender
– Blend until really smooth and creamy
– In a separate pan add the almond milk and agar and on a low/medium heat begin to dissolve the agar flakes. Keep stirring constantly until they are all dissolved – the milk will thicken to a thick paste and you should not be able to see the flakes anymore
– Once done pour the paste into the food processor or blender and mix again until smooth
– Take the pastry out the oven and leave to cool for 10min. Take out the beans (You can use these again and again for baking but they cannot be cooked or eaten)
– Pour in your ganache filling until right to the top
– Then put in the freezer to set for 45min or until the filling is set
– To decorate – add orange zest or fresh orange slices on top and dusting of cocoa powder
Voila! You’re done! Happy Easter! Enjoy xxxx