Ingredients:
Crust
150g Chocolate cookies, crushed
2 tbs cocoa powder
80 g hemp flour
80 g flax powder
185 g oat flour
150 g butter, cubed
Pinch of pink Himalayan salt
4-5 tbs ice water
Chocolate Ganache
180 g dark chocolate, chopped
250 ml fresh cream
125 ml sour cream
2 eggs, beaten
Topping
125 g fresh strawberries
1 tbs butter
1 tbs fresh mint, torn into strips
Method
- Place the chocolate cookies in a food processor to make fine crumbs. Add the hemp flour, flax powder, salt and oat flour and mix till combined. Place the flour mix in a bowl, add the butter cubes and rub with your fingers into the flour mix, until it resembles fine bread crumbs. Add 4-5 tbs of ice water to the flour mix, while using a butter knife to gently combine. Turn the dough onto a lightly floured surface and gently knead together. Wrap in plastic and chill for 1 hour until firm.
- For the filling: Heat the cream and sour cream on low in a small pot until warm. Before boiling, pour the warm cream over the chopped chocolate and whisk gently until smooth. Add the beaten egg while whisking.
- Put your oven on 165 degrees Celsius.
- Roll the pasty gently on a floured surface, if it cracks slightly, just keep on mending it. line a 28 cm tart pan with the pasty and shape accordingly.
- Pour the ganache into the tart pan and bake for 25-30 minutes until set.
- To make the topping: add the butter to a sauce pan, add the strawberries and mint leaves. Slowly heat and cook for about 10 minutes until soft
- Cool the Ganache tart at room temperature and serve with the buttery & mint infused strawberries.
Comment recipe # 80
In my humble opinion, this is as good as dessert gets! The smoothness of the ganache & the crunchiness off the pasty is a wonderful textural experience. I added hemp & flaxseed powder to increase the nutritional value of the crust. The mint-infused strawberries balance the richness of the tart.
Marelie Winterbach
