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February 10, 2009

Cat Cora's Dark Chocolate Ganache Tartlets

Chef Cat Cora shares the recipe for these luscious no-bake chocolate ganache tarts

Cat Cora

chocolate tart

Daisy Morgan/iStockphoto

Serves 12

Crust

3/4 cup unsweetened cocoa powder
3/4 cup fine meal almond flour
1/2 cup maple syrup powder or maple syrup
1/4 cup coconut butter
1 teaspoon kosher sea salt

Ganache

2-1/4 cups unsweetened cocoa powder
2-1/4 cups fine grade maple syrup
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
1 cup coconut butter


Crust

In a standing mixer with a paddle attachment or a food processor, mix all ingredients together until well combined and the mixture begins to ball together and form a dough.

Press evenly into 12 individual muffin tins or small tartlet shells. Cover with plastic wrap and refrigerate until well chilled, at least 1 hour.

Ganache

Blend all ingredients together until completely smooth and no longer grainy. Pour into the chilled tart crusts, and refrigerate until the ganache has set completely, overnight or at least 3 hours.

Serve with salted caramel ice "cream" and roasted peanut brittle.

Recipe courtesy of Cat Cora, first female Iron Chef America.

For even more vegetarian recipes, check out VegRecipes.org.

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