Chocolate Ganache Tart


It’s pastry week on The Great British Bake Off! I’ve made a pastry tart for this weeks bake. Dairy free pastry (can use butter if you like) filled with dark chocolate ganache and sweet crunchy almonds. Probably my favourite tart ever. Please enjoy whilst watching the bake off! I think this will be your favourite so far.


Ingredients - cuts into 16 squares

Base -

250g white spelt flour/plain flour

0.25 tsp salt

120g dairy free olive oil butter spread or coconut oil

1 tbsp maple syrup

Ganache -

220g dark chocolate/cacao paste

90g almond butter

0.5 tsp almond extract/vanilla

185ml maple syrup

220ml boiling water

Topping -

75g toasted flaked almonds



Preheat the oven to 200 degrees.

Pour the flour and salt into a food processor, add the butter/coconut oil and blend until the mixture looks like fine breadcrumbs. Add the maple syrup and 1-2 tbsp water and blend until a soft ball has formed.

Flatten the ball, wrap in cling film and pop in the fridge for 1 hour.

Once the pastry has chilled, roll between two sheets of non stick baking parchment or cling film and transfer to a tart tin. I used square but circular or rectangular looks fab too.

Prick the base all over with a fork, line with baking parchment and fill with baking beans/lentils etc and blind bake for 20 minutes. Remove the beans and parchment and bake for another 5 minutes.

Leave to cool.

Meanwhile, blend the chocolate/cacao paste in a clean food processor until finely chopped. Add the maple syrup, extract and maple syrup and blend until a smooth thick paste has formed. Add the boiling water and blend until emulsified and super creamy, shiny and combined.

Once the pastry has cooled, pour in the ganache, tap the tin on a work surface to level and remove any bubbles.

Cover in the toasted almonds and pop in the fridge to set.

Remove from the fridge after an hour or two (once set) and cut into pieces.

Serve as it is or with ice cream, cream, yoghurt or custard.

Enjoy x