Maria Lupi

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Easter Chocolate Tart

Maria Lupi

CRUST INGREDIENTS

  •  1 cup walnut or pecan flour made at home

  • 2 tbsp coconut oil or ghee

  • 1 tbsp raw cacao powder

  • 1 or 2 tbsp or more according to taste of maple syrup or honey

  • ¼ tsp salt

     

GANACHE INGREDIENTS

  • 1/3 cup raw cacao powder

  • ½ cup organic coconut milk

  • 4 tbsp or more according to taste of maple syrup

  • 1 egg

  • 1 tsp Vanilla Extract

  • ¼ tsp salt

GARNISH INGREDIENTS

  • 3 tbsp coconut milk                         

  • 1tbs raw cacao powder               

  • 1 tsp maple syrup

  • 1 tbsp water


INSTRUCTIONS

How to make the crust?

  1. Preheat the oven to 350 degrees Fahrenheit.

  2. Stir together all crust ingredients, until well mixed. Pour the mixture into a 4-inch tart pan and with your fingers press the mixture into the bottom. Bake the crust for 5 minutes or just until firm. Do not overcook. Remove and cool.

How to make the ganache?

  1. For the ganache, heat the milk in a pot and bring it to a simmer. Turn off the heat and add the raw coconut, stirring until smooth. Let it cool.

  2. In a small bowl whisk the eggs with vanilla, salt, and maple syrup.

  3. Pour the ganache filling into the crust and cook for 10 -15 minutes. The center must still be wobbly and the edges a kind of firm. Do not overcook. Remove the tart from the oven and let it cool for about 30 minutes. Then, refrigerate for about one hour.

How to make the garnish?

  1. To make the garnish, in a small pan, heat the coconut milk, and water. Turn off the heat and add the raw cacao, stirring until melted. Let it cool off and add the maple syrup.

  2. Pour the garnish on top of the tart and spread the garnish across the top. Let the garnish set for about 30 minutes 

  3. You can skip this process by simply setting aside a little bit of the ganache before adding the egg.


My tips

The secret to this tart is to control the cooking time really well. Do not let it get brown.  If you are at sea level, it will just take 5 minutes for the crust to cook. Remember that, once you remove it from the oven it will still cook for a few minutes. The same for the ganache. It must be really wobbly. It will firm once out of the oven, and, if it doesn’t is still delicious. If you are not at sea level, it may take some more minutes to cook.

I hope you enjoy it as much as I do!!! Happy Easter!

-Maria Lupi