Tag Archives: chocolate ganache

Coconut milk chocolate ganache tart w/ fig leaves

Standard

First a note about my technology situation. My power cord for my Mac decided to give out so I have been working on my boyfriends iPad… Not a big deal only it’s harder to link from one page to another recipe and get the pictures formatted just right. I am buying a new one on eBay and then I will have the content linked in a simple fashion with an updated look! Until then, bear with me

Vegan or not good pastry is good pastry. As you read in my last post, I created a tart shell that is as perfect as one loaded with dairy. Today I will show you what to put in that shell as a perfect compliment. For me it seems every time I add fig leaves in a dessert it leaves people in awe, most people don’t work with figs or know how to use them. They have a slight coconut flavor that I believe balances out the almost off flavor off canned coconut. To accomplish this tart is easy as long as you have a few simple tools in your kitchen. This is a no bake ganache tart so serve it chilled or pull it out 10 min before you serve it to spare your guests chilled teeth.

20130723-123806.jpg

Coconut Milk Chocolate Ganache Tart w/ fig leaves:

serves 10

Ingredients:

1 perfect tart shell (recipe is preceding post)

5 oz of bittersweet chocolate wafers

1-2 fig leaves

1 cup canned coconut milk at room temp stirred well

pinch of salt

1. Make a chiffonade cut by rolling up your fig leaves and then slicing. Make sure to take off the bottom stem before you slice. Place the fig leaf bits into a small pan and plour the coconut milk over them. Bring your mixture to a scalding, just under a boil and then let your leaves steep for 3-5 min or until you like the balance of flavor. If you aren’t using fig leaves pour the hot milk over the chocolate wafers.

20130723-125401.jpg

2. If using fig leaves after 3-5 minute strain the milk from the leaves over the wafers.

20130723-125639.jpg

20130723-125701.jpg

3. Place back over a small pan with about and inch of water in it to create a double broiler. Place the chocolate back over and turn the heat to medium. Let sit for a couple minutes to heat the milk and then whisk together. Add a pinch of salt and pour into the prebaked tart shell after well combined.

20130724-224910.jpg

4. Place in the fridge for 2-3 hours until set! Enjoy with your neighbors, both vegan and dairy centric!