It feels like it’s been a while since I last posted!
If you follow me on Instagram, you’ll know that life has been a chaotic whirlwind of holidaying with the boys, then catching up with the never-ending pile of laundry (any other mums come to dread the post-holiday washing?), and getting Zayn ready for his first day at school next week.
Right now, I feel OK with that, know that he is ready, but come next week, I just know that I’m going to be an emotional wreck…
I mean, I bawl at adverts, I cry inconsolably at TV shows. I am always the mum who cries when no one else is crying, so I doubt I will be able to hold it together for something so huge!
Of course, there is a remedy for those crazy, rollercoaster emotions of motherhood. And, no, I don’t mean wine!! Although that helps too…
I find chocolate cures (almost) all. And Chocolate Tart? Well, that’s just even better…I’ve been making this vegan Chocolate Hazelnut Ganache Tart for a while, but I decided to give it a little makeover and write it up for the site!
It is utterly delicious, unashamedly rich and decadent, and the perfect showstopper of a tart to pull out to impress guests – without you having to do much work at all! And, when you top it with fresh berries like this, doesn’t it look just beautiful?
Although I guarantee that no one will notice, it is also gluten-free, grain-free and vegan, containing no dairy whatsoever. So, really, not all that decadent at all! Only in taste which, let’s face it, is what really matters!
I love the simplicity of desserts like this. I like that there’s little precision, and that they are quick and easy to whip up using mainly store cupboard ingredients. There’s a real beauty to this kind of cooking (can it be called cooking?!), and it makes me so happy to create!
Anyway, back to the recipe…
For all the chocolate lovers out there, this one is for you. A sinful-tasting, rich, chocolatey dream.
Just bear in mind that one slice is never enough. You’ll always come back for seconds…
(Or is that just me?)
Chocolate Hazelnut Ganache Tart
- For the crust –
- 2 1/2 cups ground hazelnuts
- 4 tbsp Lucy Bee coconut oil, softened
- 3 tbsp brown rice syrup or maple syrup
- 1 tsp vanilla paste
- Pinch sea salt
- For the filling –
- 3/4 can tinned coconut milk (around 300ml)
- 270g dark chocolate of choice (ideally the best quality you can afford)
- 1 tbsp maple syrup (optional)
- 1/2 tsp vanilla extract
- 1 tsp fresh espresso
- Large pinch sea salt
- To top –
- Fresh seasonal berries
- Make your crust by stirring all ingredients together until combined and, using your hands, gently knead together. If the mixture feels a little too sticky, add some more hazelnuts. If it’s too dry, a touch more coconut oil will do!
- Press the crust mixture into a greased pie dish, ideally one with a loose base (I used a 14 inch by 5 inch rectangular tart tin), pressing along the sides. Place in the fridge to set and firm.
- In the meantime, very very gently heat all of the coconut milk, apart from two tablespoons, in a pan until it is about to reach a low boil. Remove from the heat immediately, then throw in the chopped dark chocolate and allow to sit for a minute or so. Stir until smooth and velvety, adding the remaining few tablespoons of coconut milk (this helps to keep the shine).
- Stir in the vanilla, espresso and salt and taste – if it tastes a little too bitter for your liking, add the maple syrup and combine once more.
- Pour the chocolate mix into the pie dish, then place back in the fridge to firm up (the filling will become like cream cheese in texture) for a few hours, or overnight, then top with fresh berries, cut into slices and serve.