Ganache Tarts are super easy to make and versatile as all get out. You can play with tweaking the crust by using different nuts, flours and spices and jazz up the ganache by using different nut butters, origins of cacao, sweeteners, spices, extracts, etc… Strawberry and Almond are one of my go to combos, add some star anise in there and you’re just asking for a good time.
Candied Almond Crust
Makes 6 mini tarts or 1 x 8 inch tart shell
- 100g ( ½ cup tightly packed ) coconut sugar, powdered
- 130g ( 1 ½ cups ) tigernut, oat or almond flour
- 60g ( ½ cup ) lucuma powder
- 6 drops vanilla medicine flower extract or ½ tsp vanilla powder
- 50g ( scant ¼ cup ) cacao butter, melted
- 30g ( 2 tbsp ) water, as needed to bind
- 30g candied almonds, recipe below
- In a food processor, blend the first set of ingredient to combine well.
- Add the second set of ingredients and pulse to mix. The mix should come together, but not be so moist that it forms into a ball in the machine.
- Line a cake tin with cling film, or use a silicone baking tin, and press the crust into the base, bringing it up the sides. Dampen your fingers as needed to smooth it out and keep it from sticking to your hands as you work it into the shell. Don’t over moisten your hands and dampen the crust too much.
- Pop in the freezer while you make the filling or dehydrate the crust in the prepared tart tins lined with a strip of greaseproof.
- 200g ( 2 ¼ cups ) almonds, soaked 8 hours and rinsed
- 75g ( ⅓ cup ) coconut sugar, powdered
- 15g ( 1 tbsp ) coconut flour
- pinch sea salt
- Hand mix all ingredients together in a mixing bowl.
- Transfer to a teflex lined dehydrator tray and dry at 115f for 10 hours, flip onto the mesh and dry a further 10 hours or until crisp through.
- Allow to cool before storing in an airtight container.
Almond Butter Ganache
- 220g ( 7.7 oz ) cacao paste, shaved
- 80g ( ½ cup ) almond butter
- 100g ( ⅓ cup ) maple syrup, honey or coconut sugar
- ½ tsp almond extract
- 8 drops strawberry medicine flower extract (optional)
- 220g ( scant 1 cup ) warm/hot water
- 15g ( ¼ cup ) freeze dried strawberry pieces
- In a blender, combine first set of ingredients and allow to sit for 2 minutes for the cacao to melt against the warm/hot water.
- Start blending on low speed and bring to full speed until smooth and silky.
- Pulse through the strawberry pieces.
- Pour into the prepared crust and place in the fridge to set overnight or in the freezer to set in about 1-2 hours.
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