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Lusaka
Monday, June 21, 2021

Dark chocolate ganache tart

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Ingredients

(12)
For the filling
1/3 cup aquafaba — chickepea brine
1/2 – 3/4 cup dark chocolate — melted
300 ml coconut cream
1/4 cup coconut sugar
1 tsp vanilla extract
1 pinch salt
For the base
2 cup tea cookie crumbs
1/3 cup coconut oil
1 pinch salt
coconut cream — for topping
dark chocolate — cut into shavings
edible flowers — optional, to garnish

Method:

Place the cookies in a food processor and blend until fine or place in a ziplock bag and crush with a cake roller until fine.

Mix the cookie crumbs with the melted coconut oil and salt and press in to a parchment paper lined tart tin of choice, make use of a glass to smooth out the crumbs and to press in to the top edges of the tart tin, place in the fridge to set.

Whisk up the cooled aquafaba until stiff peaks form and set aside, whisk up the cooled coconut cream and the coconut sugar, and then fold in the slightly cooled dark chocolate until well combined.

Fold the coconut chocolate mixture into the aquafaba, then fold in the vanilla extract and the pinch of salt.

Pour the filling onto the base and place in the fridge to set for two to three hours, once ready and set, gently remove the tart from the mould, serve the tart with extra whipped coconut cream, chocolate shavings and edible flowers.

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