Happy New Year!
Preparation time: 1 hour 25 min
Proportion: 10
Course: Desserts
Nutrition Guideline
Calories: 485g
Fat: 31g
Carbs: 48g
Sugars: 27g
Saturated fat: 18g
Ingredients:
- Gingerbread base
# 65g coconut oil 🥥
# 220g flour
# 2 tsp ground ginger
# 2 tsp ground cinnamon
# 1/2 tsp ground all spice
# 1/2 tsp ground nutmeg
# 1/4 tsp baking soda
# a pinch of sea salt 🧂
# 65g dark muscovado sugar
# 30ml aquafaba
# 75ml maple 🍁 syrup or molasses
- Ganache filling
# 300g dark vegan chocolate 🍫
# 120g coconut cream 🥥
# 180ml almond milk 🥛
# 80ml amaretto
# 80ml maple syrup
Instructions:
- Gingerbread base
Melt coconut oil and let it cool down.
Pour flour, all the species, baking soda and salt into a bowl and mix well.
Place aquafaba, cooled coconut oil and sugar in the bowl. chem them together and add maple syrup until you get a homogeneous mixture.
Slide 1⁄2 of the flour mixture into the wet ingredients and apply the same to the second half, until mixed.Make sure that all is well mixed, and do not knead. The dough is going to be very loose and moist, do now worry, that's the way it's supposed to be. Place the dough in a sheet of cling film and put it in the fridge for at least 1 hour.
Let the dough to come to room temperature and then roll it slowly and gently between two sheets of baking paper.
Roll the dough into 3 mm thin circle that is large enough to cover the base of the tart tin and the sides.
Roll the rolled out dough onto a rolling pin, place the rolling pin over the tart case and gently unroll the dough on the top of the tart tin.
Mould the dough into the tart case and trim the excess with a knife. Patch up any holes or thin edges with the off-cuts and pierce the bottom of the pastry with a fork in a few places.
Place the lined tart case back in the fridge while you heat up the oven to to 175° C / 350° F.
Once the oven is ready, line the inside of the pastry case with a large piece of baking paper (I crumple it first so that it’s more flexible) and then arrange baking beads (or whatever you use instead) on top of the pastry. Blind bake for 10 minutes.
After 15 minutes, take the beads and the baking paper off and return to the tart to the oven for another 10-15 minutes. Allow it to cool completely.
- Ganache filling
1. Melt the chocolate by placing the broken the chocolate and coconut cream in a glass bowl. Later put it over a water bath with the lowest heat until it has been melted.
2.Later whisk the melted chocolate with the cream and add aloud milk, amaretto and maple syrup.
3. Allow the mixture to cool and then fill the tart
4. Put the tart to the fridge for at least 8 hours.