Cherry Tart with Dark Chocolate Ganache

 

Tart Case Ingredients:                  

200g            Brazil Nuts                     

50g              Oats                                        

50g              Grated Coconut                        

5g                Salt                                          

100g            Spelt Flour                               

40g              Coconut Oil                             

80g              Maple Syrup                             

10g              Vanilla Paste                  

Dark Chocolate Ganache filling:

80g               Milk                               

200g             Cream                                      

1                   Egg

200g              70% Dark Chocolate

Tart Method:                                               

  • Pre-heat the oven to 160 degrees.
  • Put the Brazil nuts on a roasting tray and lightly toast.
  • Place the nuts and dry ingredients in to a food processor and process until fine.
  • Pour the dry ingredients into a separate bowl, make a well in the centre and set aside.
  • In a separate bowl, mix together the wet ingredients.  Pour into the dry ingredients and mix together to create a wet crumble.  
  • Mould the mixture into individual tart moulds (approx. 10cm diameter), lightly prick the inside with a fork and place in the fridge to chill for 20 minutes.
  • Bake the tarts for 12-15 minutes until they are lightly golden brown.
  • Remove tarts from the oven and leave to cool.     

Ganache Method:

  • Crack the egg into a medium sized bowl and set aside.
  • Bring the milk and cream to the boil; pour the milk and cream mixture over the egg while using a hand blender to combine.
  • Pour the mixture back into the pan and using a thermometer, heat slowly until it reaches 80 degrees.
  • Pour the hot mixture over the chocolate and blend with a hand blender until the chocolate is completely melted and comes together in a smooth ganache.
  • Pour the warm ganache into the tart moulds until they are 1cm below the rim.
  • Leave to set in the fridge for at least an hour or until fully set.
  • Remove the tart from the oven at least an hour before you wish to eat it.  Cut fresh cherries into the size and shape you desire and arrange on top of the tarts.