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Biscuits, chocolate, coconut, comfort food, homemade, vegetarian  /  September 30, 2018

Salted Dark Chocolate Ganache tart with Coconut

by Sakshi Kapoor

If you have read my previous posts on Salted Chocolate All Nut Butter then you already know that I had questionable amounts of chocolate hibernating in my fridge until recently. And the months it spent in my fridge only made me crave a no bake chocolate ganache tart.

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Happy Valentine’s! ❤️ Here’s a special no-bake dessert for our followers~ A rustic no-bake Strawberry and White Chocolate Ganache Tart! With a little inspiration from @shiran_dickman’s awesome recipe, we made our version with a ganache! Don’t worry it’s not too difficult to prepare. Watch this space for the recipe. Doesn’t it look gorgeous? 🤩 . . . #kitchenpostcards #valentines #valentinesday #strawberry #pie #prettysimplesweet #whitechocolateganache #homemade #homecook #dessert #love #easydessert #nobaketart #nobakepie #expatfood #bbcgfme #foodblog #dubaibostonfoodblog #bostonfoodie #dxbfoodies #fooddxb #dxbfood #food52 #f52grams #huffposttaste #saveurmag #buzzfeedfood #tasty #feedfeed

A post shared by Kitchenpostcards (@kitchenpostcards) on Feb 13, 2018 at 8:44pm PST

Experiments with Salted Chocolate Ganache

My experiments with no bake tarts have never never disappointed me and my spouse. I tried making a White Chocolate Ganache with Strawberry tart this year for Valentines’ and I’m proud to say that it did taste as good it looked. I find the biscuit crust tarts easy to make as I do not have a convection oven in my tiny kitchen. While I have tried using milk and dark chocolate in a tart earlier, this time I wanted to add some flavours I had not tried before.

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Reminiscing about this Dark Chocolate Ganache Tart on #worldchocolateday 🍫 This #nobakedessert had hints of coconut and sea salt. We created this (almost) #Keto dessert with some inspiration from @sangeetaamkhanna’s Coconut Chocolate Ganache recipe and our own Strawberry and White chocolate #ganache tart from February. Swipe 👉🏽 for more . . . #kitchenpostcards #tart #chocolateganache #dessert #chocolate #tasty #food52 #f52grams #huffposttaste #ndtvfood #foodandwine #epicurious #feedfeed #chocolateday #saveurmag #bbcgfme #foodblogfeed #dubaifoodie #bostonfoodie #mydubai #homemade #thekitchn

A post shared by Kitchenpostcards (@kitchenpostcards) on Jul 7, 2018 at 9:49am PDT

Enter Coconut and Sea salt! 

I came across a ganache recipe using coconut oil recently at Sangeeta Khanna’s blog and wanted to give it a try. Coconut oil is usually stocked in my pantry while cream of any kind, is often not. Last time I had made Ganache, I had used cream with white chocolate but this time I had other plans. 

Salted Dark Chocolate Ganache tart with Coconut recipe
Salted Dark Chocolate Ganache

Since I had decided on using coconut oil, I thought the crust too should have a bit of coconut flavour. I used Mcvities light biscuits this time too, but added a teaspoon of toasted coconut flakes and a few Britania Nice time biscuits which are coconut flavoured. This of course is optional and you could put either or entire skip this step. 

As for the salt, I think a bit of salt in certain dishes does enhance the flavour many folds. A pinch of salt certainly takes a mug of hot chocolate to another level. So why not add it to the tart too. But remember, a little goes a long way. And this is not a savory tart! It is just a simple Salted Chocolate Ganache Tart. 

Here’s how I made the Salted Chocolate Ganache Tart with Coconut

Ingredients

Makes a 6 inch Tart. Serves 4-5

Prep Time- Active Time: 20 mins; Inactive time: 2-3 hours; Total Time: 3:20 mins

For the crust:

  • 1 cup Digestive Biscuit crumbs or 5-6 biscuits
  • 2-3 Britannia Nice Time biscuits
  • 1/4 teaspoon nutmeg powder
  • Toasted coconut flakes, 1-2 teaspoons
  • melted butter, 3/4 cup
  • Sea salt, a pinch

For the Ganache:

  • Dark Chocolate bar, chopped, 1 bar
  • Coconut Oil, 3-4 tablespoons
  • Toasted Coconut flakes, 1 teaspoon
  • Honey or maple syrup, according to taste

For Assembling the Tart:

  • Smooth Peanut butter, 1 tablespoon
  • Sea salt, a few pinches

Method:

Preparing the Tart:

Start by putting the biscuits, nutmeg powder and a teaspoon toasted coconut flakes with a pinch of sea salt in a food processor jar. Process till biscuits turn into crumbs and eventually into a coarse powder.

Salted Dark Chocolate Ganache tart with Coconut recipe
Digestive and Coconut flavoured biscuits in the processor for the tart

Take this biscuit mixture out in a deep bowl. Pour melted butter into the biscuit crumbs and mix well to incorporate.

Salted Dark Chocolate Ganache tart with Coconut recipe
Making the biscuit tart with a hint of coconut

Grease a 6 inch tart tin with some melted butter or oil. Alternatively, you can also line a shallow dish with tin foil and then grease it. Transfer the biscuit crumbs and butter mix and spread it to cover the entire surface of the pan/tin you are using. Be sure to spread the mix to the walls of the tin/pan as well. 

Biscuit tart

Flatten and even out the surface with the help of a spatula. Sprinkle some more toasted coconut flakes and some sea salt on top and place the tart in the fridge undisturbed for around an hour. 

Making the Salted Chocolate Ganache:

I mixed up a 70 percent Dark chocolate bar and a 99 percent (gasp!) dark bar in a 80:20 ratio. This was on a whim because I had so much chocolate in the fridge. You can use 60 or 70 percent dark chocolate bars or chocolate chips. 

Salted Dark Chocolate Ganache tart with Coconut recipe
Melting chocolate and coconut oil

Start by chopping the chocolate bar. Quickly transfer the chopped chocolate in a steel bowl. 

Bain- Marie Method:

Place a saucepan half filled with water to boil. Once the water boils, take it off heat and place the steel bowl with the chocolate on top of it. You may have hold the steel bowl with tongs or a grip if it doesn’t fit on the saucepan. Just be careful to not splash the boiling water. 

Salted Dark Chocolate Ganache tart with Coconut recipe
Melting the chocolate using Bain-Marie method

Stir the chocolate with a spatula and you will see it melt gradually. Add coconut oil and honey and start mixing till you see the surface of the chocolate turn shiny. Once everything is incorporated, add some coconut flakes and a pinch of sea salt and give it a final mix. 

In a small bowl, measure and pour smooth peanut butter. Microwave for 15-20 second on high or till you see it melt into a liquid. 

Assembling the Salted Chocolate Ganache Tart with Coconut:

Take out the Tart from the fridge and pour the dark chocolate ganache in it. Once you have scooped out all the ganache into the tart, keep the melted peanut butter ready. 

Salted Dark Chocolate Ganache tart
Placing the melted peanut butter on the ganache

Place the peanut butter in dots on the surface of the ganache and make a marble texture by swirling it with the help of a fork or a knife. 

Salted Dark Chocolate Ganache tart recipe
Creating a Marbling effect with melted peanut butter on the ganache

Sprinkle more sea salt and toasted coconut on top and place the tart in the fridge for at least 2 hours. 

Salted Dark Chocolate Ganache tart with Coconut recipe
Salted Dark Chocolate Ganache tart with Coconut recipe

Take out of the fridge at the time of serving and remove the tart from the tin. 

Slice the Salted Chocolate Ganache Tart into slices and serve cold. 

Salted Dark Chocolate Ganache tart with Coconut recipe
Salted Dark Chocolate Ganache tart with Toasted Coconut
Salted Dark Chocolate Ganache Tart with Chocolate
2018-09-30 12:54:54
Serves 4
A delicious Dark chocolate Ganache tart with hints of coconut and sea salt! You just can't stop at one slice.
Prep Time
20 min
Cook Time
3 hr
Total Time
3 hr 20 min
Prep Time
20 min
Cook Time
3 hr
Total Time
3 hr 20 min
For the crust
  1. 1 cup Digestive Biscuit crumbs or 5-6 biscuits
  2. 2-3 Britannia Nice Time biscuits
  3. 1/4 teaspoon nutmeg powder
  4. Toasted coconut flakes, 1-2 teaspoons
  5. melted butter, 3/4 cup
  6. Sea salt, a pinch
For the Ganache
  1. Dark Chocolate bar, chopped, 1 bar
  2. Coconut Oil, 3-4 tablespoons
  3. Toasted Coconut flakes, 1 teaspoon
  4. Honey or maple syrup, according to taste
For Assembling the Tart
  1. Smooth Peanut butter, 1 tablespoon
  2. Sea salt, a few pinches
Add ingredients to shopping list
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Preparing the Tart
  1. Start by putting the biscuits, nutmeg powder and a teaspoon toasted coconut flakes with a pinch of sea salt in a food processor jar. Process till biscuits turn into crumbs and eventually into a coarse powder.
  2. Take this biscuit mixture out in a deep bowl. Pour melted butter into the biscuit crumbs and mix well to incorporate.
  3. Grease a 6 inch tart tin with some melted butter or oil. Alternatively, you can also line a shallow dish with tin foil and then grease it. Transfer the biscuit crumbs and butter mix and spread it to cover the entire surface of the pan/tin you are using. Be sure to spread the mix to the walls of the tin/pan as well.
  4. Flatten and even out the surface with the help of a spatula. Sprinkle some more toasted coconut flakes and some sea salt on top and place the tart in the fridge undisturbed for around an hour.
Making the Salted Chocolate Ganache
  1. Start by chopping the chocolate bar. Quickly transfer the chopped chocolate in a steel bowl.
Bain- Marie Method
  1. Place a saucepan half filled with water to boil. Once the water boils, take it off heat and place the steel bowl with the chocolate on top of it. You may have hold the steel bowl with tongs or a grip if it doesn't fit on the saucepan. Just be careful to not splash the boiling water.
  2. Stir the chocolate with a spatula and you will see it melt gradually. Add coconut oil and honey and start mixing till you see the surface of the chocolate turn shiny. Once everything is incorporated, add some coconut flakes and a pinch of sea salt and give it a final mix.
  3. In a small bowl, measure and pour smooth peanut butter. Microwave for 15-20 second on high or till you see it melt into a liquid.
Assembling the Salted Chocolate Ganache Tart with Coconut
  1. Take out the Tart from the fridge and pour the dark chocolate ganache in it. Once you have scooped out all the ganache into the tart, keep the melted peanut butter ready.
  2. Place the peanut butter in dots on the surface of the ganache and make a marble texture by swirling it with the help of a fork or a knife.
  3. Sprinkle more sea salt and toasted coconut on top and place the tart in the fridge for at least 2 hours.
  4. Take out of the fridge at the time of serving and remove the tart from the tin.
  5. Slice the Salted Chocolate Ganache Tart into slices and serve cold.
Notes
  1. I mixed up a 70 percent Dark chocolate bar and a 99 percent (gasp!) dark bar in a 80:20 ratio. This was on a whim because I had so much chocolate in the fridge. You can use 60 or 70 percent dark chocolate bars or chocolate chips.
Print
By Sakshi Kapoor
Kitchenpostcards https://www.kitchenpostcards.com/

 

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Tags

  • Bain-Marie
  • coconut
  • Dark Chocolate Ganache
  • Ganache
  • Salted Chocolate
  • Tart

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