Chocolate Ganache Tart with a Nut Crust & Raspberries
I bought a magazine the other day and it had an interesting recipe of a tart where the crust was made of almonds.
And the chocolate lover that I am, I decided to change it a little bit and make it with chocolate ganache and some fresh raspberries that I was so lucky to get from my sisters garden.
This recipe is really simple as it only has to bake for 10 minutes, but it has to be in the fridge for about 2 hours so you have to make time for that. It is also a great way to use the fruit of the season so just play with what you have.
I decided when blending the nuts, to have them quite coarse and I think it was a great choice, but you could of course have it finer if that’s what you want. I also wanted to mix together almonds and cashews and I was very happy with the result.
- 150 gr raw Almonds
- 50 gr raw Cashew Nuts
- 50 gr Butter
- 50 gr Maple Syrup
- 1/4 tsp Salt
- Preheat the oven to 180°C (350°F), and grease a rectangular tart pan or just line it with parchment paper.
- Put the almonds and cashews in a blender or food processor, and blend until you have a coarse nut flour. This is just a personal thing how fine or coarse you would like it to be.
- Put in a bowl and set aside.
- Put the butter and syrup in a small saucepan, and melt together on low heat.
- Add the salt to the melted butter and syrup and pour it over the nut flour. Stir it together until everything is well combined.
- Pour the mixture into your tart pan and with the back of the spoon press into the bottom and edges.
- Bake for 10 minutes or until slightly golden.
- 220 gr dark Chocolate
- 2 dl Cream
- 1 tbsp Honey
- pinch of Salt Flakes
- Chop the chocolate roughly and put in a bowl.
- In a small saucepan heat the cream and the honey until it is about to boil.
- Pour it, a little at a time over the chocolate and stir very well. Let it rest for about 5 minutes.
- Pour the ganach over the nut crust and put in the fridge for about 2 hours. Decorate with fresh raspberries.