A while back the kind people at Magazine.co.uk signed me up for 3 magazine subscriptions of my choice. (If you follow my blog you may remember this delicious Coconut Bar Cake I made from Olive magazine.) So this time round I got my first issue of Veggie magazine through the letterbox. I chose all food related magazines for my subscriptions - obviously! As we're a vegetarian friendly household I'm always looking out for new veggie recipes so it was the perfect fit.
Veggie magazine is completely vegetarian, from it's recipes to the beauty and skincare products it recommends. It also includes some vegan and gluten free recipes. My sister is vegan and we've recently found a love of baking together so when we do we of course make vegan friendly treats. So this chocolate tart was an easy choice to make as it's vegan, and sounded damn delicious!
I started by making the tart base which involved gently warming 75g coconut oil and 4 tbsp maple syrup in a pan. Once it melted together I added 150g dessicated coconut and 2 tbsp cocoa powder and mixed in.
I pressed the base into a tart tin making sure to pack it as tightly as I could and also cover the sides. I decided to use my rectangular tin as I love the elegant look of a tart this shape.
I baked the base on 180C/350F/Gas Mark 4 for 15 minutes, I left it to cool. Do put it on a baking tray when in the oven as some of the coconut oil will leak out.
I made the filling by warming 270ml coconut cream, 1 tsp ground cardamom and a pinch of salt until just simmering. I then left it to thicken for 10 minutes with a lid on the pan.
I added 100g 70% dark chocolate to the coconut cream and stirred until it melted. If you want this to be a vegan tart make sure the chocolate doesn't contain any milk ('may contain' is ok as this is related to people who have allergies).
I poured the ganache into the tart base and put it in the fridge for 2 hours to set. Once set I decorated it with raspberries and a sprinkling of salt. You could decorate it with any fresh berries you like, or some grated dark chocolate, or leave it plain.
Wow this tart was decadent! The filling was so rich and creamy with the perfect chocolate hit. The cardamom lingered delicately in the background and the sea salt provided the perfect kick. The base was deliciously crunchy, it all came together so well. This is a dessert that can be enjoyed by vegans and non-vegans alike, and would be perfect for a dinner party where your guests have mixed dietary needs.
I'm entering this into We Should Cocoa hosted by Tin & Thyme. The theme this month is butter, or coconut oil for vegan recipes.
And the Sunday Fitness & Food Link Up hosted by Marathons & Motivations and Ilkas Blog.
Cardamom & Sea Salt Chocolate Ganache Tart (Vegan & Gluten Free)
- 75g Coconut oil
- 4 tbsp Maple Syrup
- 150g Dessicated coconut
- 2 tbsp Cocoa powder
- 270ml Coconut cream
- 1 tsp Ground cardamom
- 1 tsp Salt
- 100g 70% dark chocolate
- 10 Fresh raspberries
Gently warm the coconut oil and maple syrup in a pan. Once melted, add the dessicated coconut and cocoa powder and mix inPress the base into a tart tin, pack it tightly along the bottom and sidesBake the base in the tart tin, but also on a baking tray, on 180C/350F/Gas Mark 4 for 15 minutes. Then leave to coolMake the filling by warming the coconut cream, ground cardamom and a pinch of the salt until just simmering. Then leave it to thicken for 10 minutes with a lid on the panAdd the dark chocolate to the coconut cream and stir until meltedPour the filling into the tart base and put it in the fridge for 2 hours to set. Once set decorate with raspberries and a sprinkling of salt