Chocolate & pecan tart
Prep Time
12 mins
 

This tart is without the oven, with a raw crust, and a dark chocolate ganache with the crunchy and delicious touch given by pecan nuts.

Course: Dessert
Servings: 6 slices
Author: Gaspar Carreira
Ingredients
Crust
  • 1 1/2 cups coconut flour
  • 3/4 cup raw cacao powder
  • 1/2 cup muscovado or coconut sugar
  • 1/2 cup coconut oil melted
  • 1/4 cup cold water
  • 2 bananas
Ganache
  • 150 g dark chocolate at least 80% cacao
  • 1/2 cup almond milk cuisine from Ecomil
  • 1/4 cup coconut oil
  • 1/4 cup raw cacao powder
Instructions
Crust
  1. Mix the coconut flour with the cacao and the sugar until it is well integrated. Add the oil, water and mashed bananas, mix until everything is well integrated again and put the mixture in a tart mold about 20cm in diameter, press well the mixture and chill for 2 hours minimum.

Ganache
  1. Put all the ingredients in the microwave for 1 minute, and mix well or heat in a bain-marie, stirring until melting and integrating everything. Take care that the chocolate does not burn.

  2. Pour the ganache on the crust. Decorate with pecan nuts and cool until the ganache is solid, approximately 30 minutes.

  3. Keep in the refrigerator for up to 3 days!