Dark Chocolate Shortbread Ganache Tart {vegan}
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2⅓ cup spelt flour
  • 1¼ stick vegan butter (150gr)
  • ½ cup powdered sugar
  • 2 heaped tbsp cacao powder
  • 1 tsp baking soda
  • a pinch of salt
  • (500gr dry chickpeas for blind-baking)
  • -
  • 2¼ cup dark chocolate, chopped (12½oz.)
  • 1 can of full-fat coconut milk (400ml)
  1. In a large bowl combine the flour with the cold butter (in pieces) and add the powdered sugar, cocoa powder, baking soda and salt
  2. Knead until you have a homogenous dough
  3. Wrap into plastic foil and store in fridge for about 20 minutes
  4. Preheat your oven to 350F.
  5. Oil brush your round springform and press the dough into and onto the pan (don't forget the edges)
  6. Put a baking sheet over the dough and pour over the dry chickpeas as a weight.
  7. Bake with the chickpea weights for about 15 minutes, then remove the chickpeas and baking sheet and bake for another 15 minutes.
  8. For the filling, break dark chocolate into pieces and place into a bowl
  9. Carefully heat the coconut milk and pour over the chocolate until fully covered
  10. Let sit for 3 minutes and then slowly stir until everything is well combined.
  11. Pour the ganache over the crust and let cool in the fridge (or in my case on the balcony because it is freaking cold at the moment :))
Recipe by Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz at https://vanillacrunnch.com/dark-chocolate-shortbread-ganache-tart-vegan/