Salted Cardamom Ganache Tart

Active time: 45 minutes Total time: 3 hours Servings: 12

Why?

• One of my favourite go-tos. Recipe by Sarah Wilson from I Quit Sugar.

• Gluten Free

• Dairy Free

• Sugar Free

• Full of taste and goodness!

• Good for digestion with coconut and cardamom

• Packed with anti-oxidants that supports heart and brain health and reduces inflammation

• Good source of magnesium and potassium

• Good source of fibre

Ingredients:

• 270 ml coconuts, cream.

• 2 tablespoons cardamom pods, lightly crushed with a flat blade until the outer husks crack.

• 1/2 teaspoon vanilla bean powder, or 1 teaspoon pure vanilla extract.

• 100 g (85-90% cocoa) chocolate, chopped.

• 1 pinch coarse sea salt, to garnish.

• 125 g berries, edible petals activiated buckwheat to garnish.
  Crust

• 35 g coconut oil.

• 45 g rice, malt syrup.

• 2 cups shredded coconut.

• 1 tablespoon raw cacao powder

How to prepare

1. Preheat the oven to 180ºC/350ºF.

2. To make the crust, melt the coconut oil and rice malt syrup in a saucepan. Remove from the heat, add the shredded coconut and cacao powder and mix well. Press the mixture into the base and up the side of the quiche or tart tin - no need to grease it - so that the mixture's approximately 5 mm thick all over. Bake for 15-20 minutes. Remove from the oven and set aside to cool and firm up.

3. Meanwhile, heat the coconut cream, cardamom pods and vanilla in a saucepan to a simmer, then turn off the heat and cover with a lid. Allow to steep for 10 minutes.

4. Strain the coconut cream mixture into a bowl, reserving 1/4 cup in the pan for emergency use later, if needed. Discard the cardamom pods (or save to spice up chai tea). Add the chocolate and salt to the bowl, whisking it through until silky and melted. If the fats separate and your ganache develops a chocolatey cottage-cheese appearance, just add the reserved coconut cream, whisking swiftly to bring it all back together.

5. Once silky, pour into the tart shell and refrigerate until the ganache sets (at least 2 hours). Garnish with a pinch of coarse sea salt and berries, petals and activated buckwheat, if desired.