Ingredients
- 270 ml coconut cream.
- 2 tablespoons cardamom pods, lightly crushed with a flat blade until the outer husks crack.
- 1/2 teaspoon pure vanilla powder or 1 teaspoon pure vanilla extract.
- 100 g (85-90% cocoa) chocolate, chopped.
- pinch of sea salt, plus coarse sea salt, to garnish.
- berries, edible petals, activiated buckwheat, to garnish.
Crust
- 1/3 cup coconut oil.
- 1/4 cup rice malt syrup.
- 2 cups shredded coconut.
- 1 tablespoon raw cacao powder.
Directions
- 1. Preheat the oven to 180ºC/350ºF/Gas Mark 4.
2. To make the crust, melt the coconut oil and rice malt syrup in a saucepan. Remove from the heat, add the shredded coconut and cacao powder and mix well. Press the mixture into the base and up the side of the quiche or tart tin - no need to grease it - so that the mixture's approximately 5 mm thick all over. Bake for 15-20 minutes. Remove from the oven and set aside to cool and firm up.
3. Meanwhile, heat the coconut cream, cardamom pods and vanilla in a saucepan to a simmer, then turn off the heat and cover with a lid. Allow to steep for 10 minutes.
4. Strain the coconut cream mixture into a bowl, reserving 1/4 cup in the pan for emergency use later, if needed. Discard the cardamom pods (or save to spice up chai tea). Add the chocolate and salt to the bowl, whisking it through until silky and melted. If the fats separate and your ganache develops a chocolatey cottage-cheese appearance, just add the reserved coconut cream, whisking swiftly to bring it all back together.
5. Once silky, pour into the tart shell and refrigerate until the ganache sets (at least 2 hours). Garnish with a pinch of coarse sea salt and berries, petals and activated buckwheat, if desired.
This Cardamom + Sea Salt Ganache Tart is a stunning celebration dessert and proves just how EASY making a fructose-free ganache can be!
Ingredients
- 270 ml coconut cream.
- 2 tablespoons cardamom pods, lightly crushed with a flat blade until the outer husks crack.
- 1/2 teaspoon pure vanilla powder or 1 teaspoon pure vanilla extract.
- 100 g (85-90% cocoa) chocolate, chopped.
- pinch of sea salt, plus coarse sea salt, to garnish.
- berries, edible petals, activiated buckwheat, to garnish.
Crust
- 1/3 cup coconut oil.
- 1/4 cup rice malt syrup.
- 2 cups shredded coconut.
- 1 tablespoon raw cacao powder.
Directions
- 1. Preheat the oven to 180ºC/350ºF/Gas Mark 4.
2. To make the crust, melt the coconut oil and rice malt syrup in a saucepan. Remove from the heat, add the shredded coconut and cacao powder and mix well. Press the mixture into the base and up the side of the quiche or tart tin - no need to grease it - so that the mixture's approximately 5 mm thick all over. Bake for 15-20 minutes. Remove from the oven and set aside to cool and firm up.
3. Meanwhile, heat the coconut cream, cardamom pods and vanilla in a saucepan to a simmer, then turn off the heat and cover with a lid. Allow to steep for 10 minutes.
4. Strain the coconut cream mixture into a bowl, reserving 1/4 cup in the pan for emergency use later, if needed. Discard the cardamom pods (or save to spice up chai tea). Add the chocolate and salt to the bowl, whisking it through until silky and melted. If the fats separate and your ganache develops a chocolatey cottage-cheese appearance, just add the reserved coconut cream, whisking swiftly to bring it all back together.
5. Once silky, pour into the tart shell and refrigerate until the ganache sets (at least 2 hours). Garnish with a pinch of coarse sea salt and berries, petals and activated buckwheat, if desired.