Salt Topped Maple Ganache Tarts / Tartelettes de ganache à l'érable garnies de sel
Salt Topped Maple Ganache Tarts
Difficulty Level: 
Difficutly AddedDifficutly AddedDifficutly HolderDifficutly HolderDifficutly Holder
Prep Time: 
15minutes
Cook Time: 
20minutes
Salt Topped Maple Ganache Tarts
Difficulty Level: 
Difficutly AddedDifficutly AddedDifficutly HolderDifficutly HolderDifficutly Holder
Prep Time: 
15minutes
Cook Time: 
20minutes
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Ingredients
Tart Base
1 cup ground almonds
 
1/2 cup rolled oats
 
1/4 cup coconut oil (softened)
 
1 tbsp maple syrup
 
1/4 tsp Windsor® Fine Sea Salt
 
Tart Filling
1/2 cup light brown sugar (packed)
 
2 tbsp maple syrup
 
3/4 cup whipping cream (18%)
 
2 tbsp cornstarch
 
Tart Topping
1/4 cup whipping cream (18%)
 
2 oz dark chocolate (70% cacao, chopped)
 
1/2 tsp Le Saunier de Camargue Fleur de Sel
 

 

Preparation
  1. Preheat oven to 350 °F (180 °C).
  2. In a medium bowl, combine almonds, oats, coconut oil, maple syrup and salt. Stir to combine.
  3. Spoon 2 tbsp (30 ml) tart base into 8 muffin tin cups. Press on the bottom and up sides forming tart shells.
  4. Bake the tart shells for 10 minutes, and let cool while preparing the filling.
  5. In a medium bowl, whisk together sugar, maple syrup, cream and cornstarch until smooth. Evenly portion tart filling into tart shells.
  6. Bake 20-25 minutes, just until tart filling sets. Cool.
  7. Meanwhile, heat ¼ cup (50 ml) cream with chocolate, stirring just until smooth.
  8. Top chilled tarts with chocolate sauce and salt.
Tip: Coconut oil can be replaced with butter in the tart base.

Servings: 8 tarts

Per 1 tart (70 g)  |  Calories 330  |  Fat 21 g  |  Carbohydrate 31 g  |  Protein 5 g

Step_By_Step-Blue-BADGE-June07-2016
Ingredients
Tart Base
1 cup ground almonds
 
1/2 cup rolled oats
 
1/4 cup coconut oil (softened)
 
1 tbsp maple syrup
 
1/4 tsp Windsor® Fine Sea Salt
 
Tart Filling
1/2 cup light brown sugar (packed)
 
2 tbsp maple syrup
 
3/4 cup whipping cream (18%)
 
2 tbsp cornstarch
 
Tart Topping
1/4 cup whipping cream (18%)
 
2 oz dark chocolate (70% cacao, chopped)
 
1/2 tsp Le Saunier de Camargue Fleur de Sel
 

 

Preparation
  1. Preheat oven to 350 °F (180 °C).
  2. In a medium bowl, combine almonds, oats, coconut oil, maple syrup and salt. Stir to combine.
  3. Spoon 2 tbsp (30 ml) tart base into 8 muffin tin cups. Press on the bottom and up sides forming tart shells.
  4. Bake the tart shells for 10 minutes, and let cool while preparing the filling.
  5. In a medium bowl, whisk together sugar, maple syrup, cream and cornstarch until smooth. Evenly portion tart filling into tart shells.
  6. Bake 20-25 minutes, just until tart filling sets. Cool.
  7. Meanwhile, heat ¼ cup (50 ml) cream with chocolate, stirring just until smooth.
  8. Top chilled tarts with chocolate sauce and salt.
Tip: Coconut oil can be replaced with butter in the tart base.

Servings: 8 tarts

Per 1 tart (70 g)  |  Calories 330  |  Fat 21 g  |  Carbohydrate 31 g  |  Protein 5 g

Step_By_Step-Blue-BADGE-June07-2016