adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Cacao and raspberry ganache tart
0 Likes
Prep Time:
165 minutes
Cook Time:
60 minutes
Total Time:
225 minutes
Decadent tart with oat-walnut crust, luscious coconut-cacao ganache, and fresh raspberries.
Ingredients:
  • 150g rolled oats
  • 100g walnuts
  • 70g (1/2 cup) buckwheat flour
  • 50g solidified coconut oil
  • 100g (1/4 cup) rice malt syrup
  • 10.00 gm water
  • 4.40 gm vanilla extract
  • Pinch of salt
  • 125g fresh raspberries
  • 1/2 pomegranate, seeds removed
  • Halved pistachio, to serve (optional)
  • 2 x 270ml cans coconut milk
  • 125g (1/3 cup) rice malt syrup
  • 10g coconut oil
  • 1/2 tsp vanilla bean paste
  • 35g (1/3 cup) raw cacao powder, sifted
Instructions:
  • Preheat your oven to 180C (160C fan-forced) and generously grease a 2.5cm-deep, 24cm fluted tart tin with removable base using coconut oil.
  • Combine oats, walnuts, and buckwheat flour in a food processor until finely chopped. Add coconut oil, rice malt syrup, water, vanilla, and salt. Blend until mixture comes together. Press firmly into the base and sides of the pan. Bake for 20-22 minutes until golden and firm. Allow to cool completely.
  • Prepare the cacao ganache by combining coconut milk, syrup, coconut oil, and vanilla in a heatproof bowl. Whisk in the cacao powder. Place the bowl over a saucepan of gently simmering water, ensuring it doesn't touch the water. Cook on low heat, stirring regularly, until thickened (about 30-35 minutes). Remove from heat and let it cool for 10 minutes. Pour the ganache over the prepared base and let it set for 1 hour.
  • Garnish with raspberries, pomegranate seeds, pistachios, and bougainvillea petals for a vibrant and flavorful finish.

Similar Recipes