Making a raw no bake crust and a ganache filling is my simple solution to avoid pastry making. And the result is an unbelievably effortless, gloriously delicious, decadent tart.
I cannot express how much I despise tart crusts or cheesecake base made with crushed up packaged cookies. And it is not just because I don’t think very highly of packaged food but also because you have so much freedom when you make it from scratch.
What you will need – (for an 8 inch tart)
For the crust –
- Rolled oats – 1 cup
- Shredded coconut – ½ cup
- Medjool dates – 1 cup, deseeded
- Unsweetened cacao powder – ⅓ cup
- Honey/maple syrup – 3 tablespoons
- Generous pinch of salt
For the filling –
- Full-fat coconut cream (or fresh cream for non vegan version) – 1½ cups
- Dark chocolate (I like to use sugar-free 85% dark couverture) – 80 grams, chopped
- Honey/maple syrup – ⅓ cup (adjust according to the sweetness of your chocolate)
- Vanilla extract – 1 teaspoon
Method –
- Blitz all the ‘crust’ ingredients in a food processor until the dates are finely pulsed and the mixture begins to clump. It will look like a coarse crumble and when you squeeze a spoonful with the palms of your hand, it should hold its shape.
- Transfer mix to a greased tin, use the back of a spoon or a bowl to press the mixture down. Make sure it’s compact and even.
- Chill in the fridge for 2 hours.
- In the meantime, prepare the filling. Add chopped chocolate to a double boiler and melt. Once melted, set aside.
- In a heavy saucepan, heat coconut cream. Stir continuously to avoid it from sticking. Turn off the heat just before it comes to a boil.
- Add honey and vanilla. Whisk to combine.
- Add filling to the chilled tart shell.
- Chill in the fridge for 6-8 hours.
- Garnish with fresh fruit and enjoy.
Storage notes –
Store covered in the fridge for 3-4 days.
If you make this recipe, you know the drill: Let me know!
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