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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Easy Chocolate Ganache Tart
 Categories: Dessert, Tarts, Vegan
      Yield: 10 Servings
 
    350 g  Soaked cashews
           - (250 g before soaking)
    100 g  Coconut oil
     50 ml Maple syrup
     40 ml Water or mint tea;
           - to add another dimension
    150 g  Dark chocolate (54%)
      1 ts Vanilla
    270 g  White flour;
           - plus some for rolling
    160 g  Coconut oil
      3 tb Water; cold
      1 ts Salt
           Cacao nibs
           Freeze dried raspberries
           Pistachios; chopped
 
  Preparation time: 30 minutes
  
  This rich and creamy vegan chocolate ganache tart looks impressive but
  takes minimal effort. Perfect for Christmas dinner or festive
  gatherings, with a smooth cashew base and crisp pastry. A guaranteed
  crowd-pleaser for chocoholics.
  
  Preheat the oven to 200?C (400?F). To make the shortcrust pastry,
  add the flour and coconut oil to a food processor and blitz until it
  looks like breadcrumbs, add water until the dough comes together,
  scatter some flour on a work surface and knead the dough for a
  minute, wrap and set aside for 5 minutes in the fridge to harden.
  
  Shortcrust Pastry:
  
  To blind bake the short crust pastry, line a circular pie dish
  approximately 8" or 4 small individual circular tins with baking
  parchment.
  
  Flour your work surface and roll out the pastry so it is
  approximately 1/2 cm in thickness, then line the tin or tins loosely
  and carefully with the rolled dough, so you can press it into the
  corners, trim the pastry ensuring the pastry comes up and slightly
  over the edges so it won't fall back down when it bakes.
  
  Then cover the dough with baking parchment and weigh it down with
  dried beans, approximately 100 g for large pie dish. Bake at 200?C
  (400?F) for 15 minutes, take out from the oven, remove the baking
  parchment and dried beans and set aside to cool and firm up.
  
  Cashew Chocolate Ganache Filling:
  
  Ideally soak the cashew nuts overnight, if you don't have time just
  fill and boil the kettle and soak in boiling water for 30 minutes.
  Drain and rinse them.
  
  Melt 150 g chocolate and 100 g coconut oil until it's runny. In a food
  processor add all the ingredients for the ganache and blend on high
  speed for 5 to 8 minutes until the texture is wonderfully smooth,
  delicious & has no texture to it.
  
  Use mint tea or your favorite tea to add another flavor dimension to
  this dish. To do so just brew the tea in less water than normal so it
  is more concentrated and leave to cool. Use 40 ml of this instead of
  the 40 ml water.
  
  Set Your tart:
  
  Once the shortcrust pastry is cooled add the ganache, smooth the
  surface with a spatula and put in the fridge. For 2 hours to set.
  
  Finishing Touches:
  
  Remove from the fridge and decorate with anything you like on top
  such as cacao nibs, chopped pistachio, raspberry, rose petals, etc.
  
  Best served in small slices as it's so rich and kept in the fridge so
  it holds its form.
  
  Recipe by David & Stephen Flynn
  
  Recipe FROM: 
 
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