Dark Chocolate Ganache Tart
4.5(514 ratings)This tart is for people who like their chocolate intense and not too sweet. The filling uses more cacao powder than most, softened with young coconut meat for a glossy, spoonable set. Brazil nuts in the crust add a mellow richness. Bring it out on a colored plate with a handful of spoons and let everyone dig in together.
- Hands-on
- 30 min
- Set
- 4 hr
- Total
- 4 hr 30 min
- Serves
- 8
- Level
- Moderate
Method
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Step 1: Process the brazil nuts and almonds until fine, add the dates, and pulse until clumping. Press into a 9-inch tart pan, pushing it up the fluted sides.
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Step 2: Blend the coconut meat, cacao powder, coconut nectar, coconut water and salt until completely smooth, scraping the sides often.
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Step 3: With the blender on low, pour in the melted cacao butter and blend for 30 seconds until the ganache turns glossy.
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Step 4: Pour into the shell, tilt the pan so it settles into an even sheet, and refrigerate for 4 hours until set but still soft enough to spoon.
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