I hope you all had lovely Easter/Passover celebrations full of gorgeous food and wonderful company. Easter came and went so quickly. I blinked and it was gone. All my well laid plans to paint eggs, bake figgy hot cross buns and simnel cakes fell to the wayside as I worked the long weekend. I ate no chocolate but was overwhelmed by weird food cravings for peanut butter, brinjal pickle and melted cheese sandwiches (don't knock it till you try it). I adopted my friend's family for Easter Sunday and their oven while attempting to perfect my puff pastry skills by baking pies. I got drunk on cheap wine and cut myself some bangs (and did a shoddy ass job of it too). My Easter was devoid of all things celebratory but it was still good. It was only after Easter that I started craving chocolate but by then all the beautiful gilded treats had vanished from the shelves. I was also after something slightly bitter, to match my working mood, rather than just creamy and sweet which led to some interesting experimentation with cacao.
I need to say thank you for all your messages of support regarding my last post. I try to keep this space free from too much introspection and petulance but melancholy has a noxious way of steeping through into everything. So consider this tart an apology and a thank you. A sorry for being such a bitter tart in my last post :D And a thank you for being so kind with your words.
I used my vegan cheesecake crust here instead of pastry. I love this crust, it is nutty and sweet and slightly earthy. Using dates gives a taste of caramel which paired with the chocolate ganache is pretty magnificent.
Sorry I've Been Bitter Cacao Tart - AKA Cacao Ganache Tart (Vegan)
For the crust;
- 1 Cup Dates
- 1 Cup Pecans
- Pinch of cinnamon
For the ganache filling;
- 400ml Can coconut milk
- 125g Rice malt syrup
- 10g Coconut oil
- 1 tsp Vanilla Bean Paste
- 35g Raw Cacao powder, sifted
- 2 Tbsp Dark Cocoa Powder
- Coconut shavings, rose petals and fresh fruit to decorate
- In a food processor blend together the dates, pecans and cinnamons until coarse. Press into a 20 cm fluted pie tin with removable base or into four 6 cm fluted pie tins. Chill until needed.
- For the filling - whisk together all ingredients in a heatproof bowl and place bowl over a pan of simmering water ensuring the base of the bowl doesn't touch the water. Cook, whisking occasionally for 30-35 minutes or until thickened. Cool slightly before pouring into the tart shells. Chill until set or overnight.
- Top with coconut shavings, petals and fruit and serve.