Recipe Ideas

Dark Chocolate Espresso Ganache Tarts by @emsswanston

Serves: 10
Cooking Time: 1 hour

For something sweet, that the kids will worship you for, try these Chocolate Espresso Tarts by @emsswanston. These treats are made with nothing but goodness, topped with Sweet Dukkah for the ultimate crunch.

Product: Almond & Cinnamon Sweet Dukkah Sprinkles

For the base-

1/4 cup COLD ghee or grass-fed butter - must be cold - very important!
1/2 cup almond flour
1/4 cup arrowroot (tapioca)
3 Tablespoons of monk fruit sweetener (or 1/4 C coconut sugar)
1 Tablespoon of Table of Plenty - Almond & Cinnamon sweet Dukkah sprinkles - finely crushed
1 teaspoon of vanilla
1 pinch of salt

For the filling -

1/2 cup (solid) coconut cream - to get this I opened a can of coconut cream and let it sit, uncovered, in the fridge overnight then scooped the solid creamy portion from the top (use the liquid in smoothies or just drink it)
1/2 cup dark chocolate
1 teaspoon of vanilla
1/2-1 teaspoon of espresso - depending on how strong you like it
1 pinch of salt

Step 1 – the night before – Open a can of coconut cream and let it sit, uncovered, in the fridge overnight this will allow the cream to separate from the water. When you’re ready to go scoop the solid creamy portion from the top (use the liquid in smoothies or just drink it or freeze into ice cubes for later use)

For the base –

1 – Pre-heat oven to 175’C/350/F

2 – Line a muffin/cupcake tray with paper cases and set aside.

3 – Place all ingredients into a bowl a beat with an electric mixer (I used the paddle attachment on my stand mixer) until creamy and well combined.

3 – Spoon into your prepared muffin tray, use a small spoon, or your thumb, or a small shot glass/measuring cup to press a small indent into the centre.

4 – Bake for 6-8 mins until golden. Note they will crisp up as they cool.

For the filling –

1 – Melt chocolate by your preferred method – I like to do mine on the stove, double broiler style but a microwave will work just fine too.

2 – Add espresso, vanilla, salt & stir to combine.

3 – Add the coconut cream to your espresso infused chocolate and stir until well combined.

4 – Spoon into your tart cases.

To serve –

5 – Dust with cacao, drizzle with a little extra coconut cream & sprinkle with a little extra Dukkah if desired.

6 – Devour!

Tarts can be kept at room temperature, the ganache will set quite firmly when stored in the fridge so you may want to bring them out / up to room temp before serving.

 

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