Dairy and Gluten Free Chocolate Ganache Tart

Over on Prettygreentea I shared a post about 3 ways to use Manuka honey in your cooking and baking. I was just making a cuppa when I realised that one of those recipes would be ideal to share on here. Actually, they all would be. The one I’m sharing with you today is a Chocolate Ganache Tart. It’s a recipe by Natasha Corrett which is both gluten and dairy free. It does contain eggs so you might need to swap that out with an egg replacer if you can’t or choose not to eat them.

Here is the recipe for the Chocolate Ganache Tart:


Tart base:
200g of ground almonds
1 small egg
A pinch of salt

Ganache filling:
50g of coconut oil
200g of coconut cream
2 tbsp Manuka honey or regular honey 
20g raw cacao powder or coco powder 
A pinch of salt
1/4 tsp of vanilla essence

Crushed pistachios

coco powder

Baking with honey

Beat 1 small egg and add it to the almond flour with a pinch of salt. Mix together until it combines into a ball. Move the dough into a pre-lined tin and push it down with your fingers. You want to make sure you form the dough up the sides to create a dish – you’re going to be pouring the ganache into this later.

Blind bake in the oven for 20 minutes and then leave it to cool.

Start melting the coconut oil on a low heat and whisk in the coconut cream. Next add the honey, raw cacao powder and pinch of salt. Whisk everything until it’s all combined.

Pouring choc tart

Choc tart

Once the base has cooled pour the ganache into the tart case and put it into the fridge for 2 hours or until it has set. Finally, sprinkle the crushed pistachios over the top.

Chocolate Ganache Tart slice

Chocolate Ganache Tart - dairy and gluten free

Let me know if you give this a try.

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