Natasha Corrett’s Chocolate Ganache Tart


This rich chocolate ganache tart is gooey, gorgeous and good for you all at the same time

Created by chef Natasha Corrett, the recipe replaces traditional refined sugar with manuka honey, cacao powder and coconut cream for a natural sweet treat.

For the ganache filling:
• 50g coconut oil
• 200g coconut cream
• 2 heaped tbsp Manuka Health Manuka honey
• 20g raw cacao powder
• 1/4 tsp vanilla essence
• Pinch salt
• 10g pistachios (For garnish)

For the tart base:
• 200g ground almonds
• 1 small egg
• Pinch of salt

Pre-heat oven to 180 degree fan and line an 8 inch loaf tin with baking paper.
2 To make the tart base beat the egg and add to the almond flour and a pinch of salt. Mix together until it comes together into a ball.
3 Push the dough into the pre-lined loaf tin and up the sides so it’s really compact and about 0.5 cm thick and 1 inch high on the sides.
4 Put into the oven and blind bake for 20 minutes till golden.
5 Take the tart base out of the oven and leave to cool whilst you make the ganache filling.
6 Melt the coconut oil on a low heat in a pan and whisk in the coconut cream gradually until combined.
7 Add in the Manuka Health Manuka honey, raw cacao powder, a small pinch of salt and vanilla essence and whisk untill all combined.
8 Carefully pour the ganache into the tart case carefully , taking care not to go over the sides and put into the fridge for 2 hours until set.
9 To finish, chop the pistachios and sprinkle over the top.

Recipe courtesy of Natasha Corrett for Manuka Health.

Share Button

About The Author