Salt Topped Maple Ganache Tarts
Tart size indulgences, with the perfect balance of sweet and salty.
Prep Time
Cook Time
Prep Time
Cook Time
Tart Base
Tart Filling
Tart Topping
  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.
Recipe Notes

[vc_row][vc_column width=”3/4″]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[/vc_column][vc_column width=”1/4″][vc_single_image image=”3452″ border_color=”grey” link=”” img_size=”177×177″][/vc_column][/vc_row]