With Christmas right around the corner, it seemed a great time for a Holiday Ganache Tart. Making your own mincemeat is, in my opinion, the way to go. You get full control over the dried fruits you use, based on what you like, instead of getting a mince full of currants and raisins…. Use your favourite holiday spices and your chosen brandy or cognac to make it unique to you. In this Holiday Ganache Tart recipe I am using Elevated Cacao’s Hazelnut and Maca chocolate which lends itself particularly well to fruit and nuts due to its deep, rich chocolatey tones and smokey finish. If you like these, you might also like my Mince Pies.
Holiday Chocolate Tart
Sweet & Spiced Mincemeat
- 50g coconut sugar
- 150ml brandy
- 1 zest of orange
- 1 zest of lemon
- 3 star anise
- 3 cloves
- 1 cinnamon quill
- 1 pinch salt
- 150g dried figs stems removed and chopped
- 150g dried dates pitted and chopped
- 75g raisins
- 75g dried cherries
- 140g Elevated Cacao’s Hazelnut Maca Chocolate or cacao paste shaved
- 75g coconut sugar
- 115g hot water or milk
- 65g hazelnut butter
- 1tsp tamari
- 1 pinch sea salt
- 3 drops cinnamon essential oil
- 125g + 75g mincemeat
Oat Pastry Crust
- 100g water
- 15g cold pressed sesame or nut oil
- 75g maple
- 75g cashews soaked 1 hr and rinsed
- 15g psyllium husk
- 45g oat flour + more for rolling
- 60g ground almonds
- 25g coconut flour
- 75g young coconut meat pat dry
- 50g fermented cashew cream stage 1
- 60g maple syrup
- 20g xylitol
- 30g orange juice
- 30g oatly cream or your fav non dairy milk
- pinch sea salt
- 4 drops caramel medicine flower extract optional
- 4 drops orange essential oil optional
- Zest of 2 oranges
- 40g deodorised coconut oil melted
- 30g cacao butter melted
Sweet & Spiced Mincemeat
- Wrap the whole spices up in a piece of cheesecloth and tie a knot in the top. This will save you fishing them out later when you want to use the mix.
- Combine first set of ingredients in a pot and bring to a boil for 1 minute, then reduce to a simmer.
- Simmer 5 minutes, remove from the heat and allow to come to room temp. The point of this is to cook out the alcohol and allow the spices to open up in the liquid.
- Add all other remaining ingredients to the brandy and stir to combine.
- Marinate the fruit for at least 24 hours in the fridge and up to 3 days. Remove the spice parcel before using in the recipe below.
- It’s important that the water is warm / hot and the chocolate is shaved before you start this recipe.
- The liquid being hot and the chocolate being shaved will mean that the mixture melts very quickly and can properly emulsify in the blender.
- Combine all ingredients except mincemeat in a high speed blender and process, starting on low-medium and then increase to full power until all ingredients are smooth and creamy.
- Pulse the mincemeat through at the end to combine, but keep the texture of the fruits.
- Once the pie crust is ready and at room temp, sprinkle in the extra 75g of mincemeat into the crust. You can also add in some candied hazelnuts for crunch.
- Pour the ganache over the fruits and fill the crust. Pop in the fridge to set, about 3 hours, or in the freezer, about 1 hour.
- Slice and serve. Or store in an airtight container in the fridge for up to 5 days. Store in an airtight container in the freezer for several months.
Oat Pastry Crust
- Blend the first set of ingredients, except the psyllium, until smooth.
- Add the psyllium and pulse to incorporate.
- Mix the last set of ingredients together in a mixing bowl.
- Add the contents of the blender and mix well with your hands until it comes together.
- Form the mix into a ball and allow to rest 5 minutes to firm up.
- Roll it out to ¼ inch thickness and cut into a circle slightly larger than your tin (s) and cut a few stars or other shapes for using as a “lid” or garnish on top of the pies. I used these tart forms.
- Repeat cutting circles and shapes until dough is used up.
- Gently press the crust into the forms and cut away any excess using a knife. Smooth it down with a little water as needed to keep it looking nice.
- Dry at 150f for 4-6 hours or until firm enough to remove from the rings. Remove by running a thin paring knife between the crust and form.
- Allow to cool before adding the ganache layer.
- Combine all ingredients in a high speed blender, starting on low and going up to the max speed to get the creme completely smooth. Taste and adjust as needed.
- Pour into a container and set in fridge for 6-8 hours or in the freezer for 2 hours.
- Using an electric whisk, whip the creme until it's softened. Transfer to a piping bag and decorate as desired.
- Reserve 50g or so of the citrus creme and whisk through ½ tbsp cocoa/cacao powder to use for contrasting piping design.
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