Desserts, Gluten Free, refined sugar free, Snacks

Chocolate Sea Salt Ganache Tart

Currently I’m sitting here eating Justin’s vanilla almond butter with an apple listening to Mac DeMarco “My Kind of Woman”. He really knows how to write some feel good music anyone can appreciate and get down to. So if you haven’t  heard about him now you have, so go check him! Music really sets the mood for the day. Any who doesn’t need some good jams for their memorial day parties this weekend anyways? I know I’m always look for something new to add to my playlist. 

 

So this weekend really is the start of summer for most of us. Mother natures beauty is in full bloom and and the temperatures are feeling just right. If you’re looking for a last minute dessert to take to your party , I got exactly what you need! A chocolate sea salt ganache tart, these are the perfect bite of sweetness with a hint of salt. You really get it all with these tarts! The best part is that they’re insanely easy to make and don’t require much time. So if you’re running short on time, no need to fret you’ll have a tart in hand in now time. 

 

Chocolate Sea Salt Ganache Tart
Serves 10
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Prep Time
15 min
Prep Time
15 min
Tart crust
  1. 3 tablespoons of vanilla ghee (I used Fourth and Heart) or coconut oil
  2. ¼ cup of cocoa powder
  3. ½ teaspoon salt
  4. 1 ½ almond flour
  5. 3 tablespoons of honey, agave, or maple syrup
  6. ½ teaspoon of vanilla ( I used Frontier Co-op)
  7. Large tart pan of 5-6 mini tart pans
Ganache filling
  1. 1 ¼ cup canned coconut milk full fat
  2. 12oz bittersweet chocolate chips ( I used Equal Exchange)
  3. ½ teaspoon of vanilla ( I used Frontier Co-op)
Topping
  1. ½ teaspoon of coarse sea salt or more to sprinkle on top of tart
Tart crust
  1. Preheat the oven to 350 F Mix all of the dry ingredients together in a bowl and set aside. Add the ghee and honey to a small saucepan and cook over a medium-low heat until melted down. Remove from heat and mix the vanilla. Add the wet ingredients to the dry ingredients and mix well. Add the crust to a large tart pan or mini tart pans and use a spatula to smooth anything out. Bake in the preheated oven for 8-10 minutes.
Ganache filling
  1. While the tart is cooking get the ganache filling ready. In a small saucepan add the coconut milk and bring to a boil, turn to low and mix in the chocolate chips. Stir constantly. Once everything is melted down and mixed together well remove from heat and stir in the vanilla. Once the tart crust is done remove from heat and let sit 10 minutes then add the filling. Sprinkle the Sea Salt on top. Refrigerator for 30 minutes and then eat. Eat as is or with ice cream!
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