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)
- In a large bowl combine the flour with the cold butter (in pieces) and add the powdered sugar, cocoa powder, baking soda and salt
- Knead until you have a homogenous dough
- Wrap into plastic foil and store in fridge for about 20 minutes
- Preheat your oven to 350F.
- Oil brush your round springform and press the dough into and onto the pan (don't forget the edges)
- Put a baking sheet over the dough and pour over the dry chickpeas as a weight.
- Bake with the chickpea weights for about 15 minutes, then remove the chickpeas and baking sheet and bake for another 15 minutes.
- For the filling, break dark chocolate into pieces and place into a bowl
- Carefully heat the coconut milk and pour over the chocolate until fully covered
- Let sit for 3 minutes and then slowly stir until everything is well combined.
- 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/
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