There’s nothing better than Christmas chocolate gluttony paired with sweet summer berries – it’s a match made in tart heaven.
Check out these beautiful strawberry chocolate ganache tarts and be the hit of any party over the festive season thanks to our friends over at NOOD.
Head NOODist Nikki Heyder is joining us on our Feb 24-26 Balance Break in Margaret River, limited spots remaining so get in quick!
1/2 cup Buckwheat Flour
1/2 cup Almond meal
1 tsp Cinnamon
2 tbsp Coconut Sugar
1/4 tsp Baking Powder
1/4 tsp Psyllium Husk
Pinch of Salt
4 tbsp Coconut Oil
1 tbsp Raw Honey
1/2 tsp Vanilla Extract
2 tbsp Water
1 can Ayam Coconut Cream (270ml)
1/2 cup Raw Cacao Powder
3 tbsp Maple Syrup
2 pinches of Salt
1 punnet Fresh Strawberries
Combine the dry pastry ingredients in a bowl.
Combine the wet ingredients, excluding the water, in a microwave safe container and put in the microwave for 30 seconds to melt the honey. You can also do this in a saucepan. Pour the liquids into the dry ingredients and bring together with you hands. Add the water slowly as you need it until the dough comes together in a smooth ball.
Wrap in glad wrap and place in the fridge for 30 minutes.
Once it has firmed up slightly, divide into 8 balls. Press these out into disk with your hands and then press into mini tart tins. You can also use a large tart tin, but you may find it easier to roll out the dough, between two sheets of baking paper, with a rolling pin.
Bake in a 180 degree oven for 10 minutes or until golden.
Allow to cool.
While the tart cases are baking, combine all the ganache ingredients in a bowl and whisk quickly until it starts to thickens slightly.
Cool in the fridge for 10-15 minutes while the cases cool.
Remove the pastry cases from the tart tins and spoon ganache into the cooled cases.
Thinly slice strawberries and arrange on top of the ganache.
Place the tarts in the fridge for 30 minutes to an hour for the ganache to set, then serve.