Chocolate Ganache tart

Chocolate Ganache Tart


“My super special Chocolate Ganache Tart is one decadent yet surprisingly simple dessert to whip up for last minute dinner parties! I used Manuka Honey to sweeten and add depth to the chocolatey filling, so it is refined sugar-free and also has all the immune-boosting, antiviral benefits of Manuka!”

[wpurp-searchable-recipe]Chocolate Ganache Tart – – – [/wpurp-searchable-recipe]

Servesmakes 8 slices
Cooks InPrep time - 10 mins | Cooking time - 20 mins


Tart base:

200g ground almonds

1 small egg

Pinch of Salt

Ganache filling:

50g coconut oil

200g coconut cream

2 heaped tbsp Manuka honey

20g raw cacao powder

Pinch salt

1/4 tsp vanilla essence

Garnish: 10g pistachios


  1. Pre-heat oven to 180 degrees for a fan assisted oven.
  2. Line an 8inch loaf tin with baking paper.
  3. To make the tart base, beat the egg and add to the almond flour with a pinch of salt. Mix together until it comes together into a ball.
  4. Push the dough into the pre-lined loaf tin and up the sides so its really compact and about ½ cm thick and an inch high for the sides.
  5. Put into the oven and blind bake for 20 minutes until golden.
  6. Take out of the oven and leave to cool while you make the ganache.
  7. To make the ganache, melt the coconut oil on a low heat in a pan and whisk in the coconut cream and Manuka honey until combined.
  8. Add in the raw cacao powder, small pinch of salt and vanilla essence and whisk until combined.
  9. Carefully pour the ganache into the tart case, making sure not to go over the sides. Place into the fridge for 2 hours until set.
  10. Chop the pistachios and sprinkle over the top.


No Comment

Leave a Reply