270 ml can coconut cream
2 tablespoons cardamom pods
100 g 85% dark chocolate
1/2 teaspoon vanilla bean powder
pinch of sea salt
toasted coconut flakes and extra sea salt, to garnish
fresh berries, to serve
1/3 cup coconut oil
1/4 cup rice malt syrup
2 cups shredded coconut
1 tablespoon raw cacao powder
Note: To bruise cardamom pods, lightly crush with a flat blade until the outer husk cracks.
Plain Ganache Tart variation: Leave out the cardamom and sea salt from the recipe. Too easy!
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 small saucepan. Add coconut and cacao and combine well.
3. Press mixture into the base and up the sides of a standard sized quiche or pie tin (or some miniature ones if you prefer) – no need to grease it – so the mixture’s approximately 5mm thick all over.
4. Bake the crust for 15-20 minutes (the small tins will take 10-15 minutes). Remove from the oven and let cool and harden.
5. Meanwhile to make the ganache: heat the coconut cream, cardamom pods and vanilla powder in a saucepan until it simmers. Turn off heat and cover with a lid. Allow to steep for 10 minutes.
6. Strain coconut cream into into a mixing bowl, holding about 3 tablespoons back in the pan for emergency use later, if needed. Discard cardamom pods (or save to spice up chai tea).
7. Add chocolate and salt, whisking it through until silky and melted. If the fats separate and your ganache develops a chocolate cottage cheese appearance, just add that additional coconut cream you saved, whisking swiftly to bring it all back together.
8. Once silky, pour into tart shell, filling 1cm from the top. Place the tart in the fridge until the ganache sets. Garnish with extra sea salt and coconut . Serve with fresh berries if you like.