Cherry Chocolate Ganache Tart


I kind of lost it with this tart. Smartly when it was finished I placed it in the fridge at a wrong angle … it ended up on the floor! But with the help of my family we “glued” it together haha. So here it is, my messy Cherry Chocolate Ganache Tart, using almond flour and coconut milk, making it gluten free and vegan. Perfect!


  • 1 cup hazelnut meal or almond meal
  • 1/2 cup ground linseed
  • 1 tablespoon rice malt syrup or any other sweetener you prefer
  • 40g salted butter, diced or coconut butter for vegans
  • 1 tablespoon water

Preheat oven to 180 C and line a 20cm cake tin with baking paper. Mix the hazelnut meal with rice malt syrup, butter and water. Pressing down to coat the bottom and about 2cm up the sides. Place baking paper over the dough, pressing it down firmly, and place in oven to bake for 15 minutes. Remove and leave to cool in tin.

Chocolate Ganache

  • 260ml coconut cream or milk
  • 220g dark (85% or 90% cocoa) chocolate
  • 1/2 teaspoon vanilla bean powder
  • 1 tablespoon rice malt syrup or any sweetener

To make the ganache heat the coconut cream, rice malt syrup and vanilla powder in a saucepan until it simmers. Then pour into a mixing bowl, holding about 3 tablespoons back in the pan for emergency use later, if needed. Add chocolate, whisking it through until silky and melted. If the fats separate and your ganache develops a chocolate cottage cheese appearance, just add that additional coconut cream you saved, whisking swiftly to bring it all back together. Once silky, pour into your tart, filling to 1cm from the top. Place the tart in the fridge until the ganache sets.

Coconut Cream Top

  • 2x 260ml coconut cream or milk (leave it in the fridge over night)
  • vanilla
  • 1 tablespoon rice malt syrup or any sweetener

Open the can of coconut milk and scrape the hardest part out. Whip it in a bowl. Put the whipped coconut cream on top of your tart. Decorate as you wish and serve.


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