I know , I know, last week I was telling you allllll about how much I don’t like to mess with baking pies because they’re just so much effort – with the kneading, and the resting, and the rolling , and the pre-baking etc (ugh, no thanks!)  and now not only am I asking you to bake a tart’s (yes, plural) but, I’m also make ganache to fill it with?!

Although they sound (and look) all kinds of fancy and a little intimidating to make, hear me when I say they are sooooo easy!

Like really, truly, super easy!

No rolling, no kneading, no pre-baking, nadda.

It’s as simple as – ✳️ Mix ✳️ Scoop ✳️ Press ✳️ Bake ✳️ Melt ✳️ Stir ✳️ Fill ✳️ Sprinkle (if you want)  ✳️ Devour ❤️

8 main ingredients, 20 minutes work and you’re done.

Super simple, super delicious – 100% worth it.

The hardest part about making this recipe is , well, there isn’t really a hard part at all?! Only harboring enough self control to not devour the entire batch in one sitting  . . .

Deliciously buttery, crisp and crunchy, vanilla spiked shortbread is stuffed with a decadent, rich, deliciously indulgent, silky smooth, espresso infused, lightly salted dark chocolate ganache . . .

#thestruggleisreal

To be honest, I had no real intention of sharing this recipe, actually I didn’t even plan on making it! But, I got a craving/idea that could not be ignored and then I shared a snap of it over on Instagram and hundreds of you very loudly politely demanded requested that I share the recipe, ASAP!

So,  I quickly set about re-testing the recipe ( the things I do for you 😉 ) just to make sure that they were in fact, as insanely delicious ( and super simple to throw together)  as I originally thought and not , as I feared, a once in a life time fluke   . . .

I tested not once, not twice but thrice just to be sure and can now officially confirm, with unwavering confidence that they are, in fact, 100% legit and I know you are going to just love, love LOVE them!

Luscious, creamy, deliciously indulgent, espresso infused,  chocolate ganache +  crisp and crunchy, vanilla spiked shortbread  . . .

What’s not to love?!

And would you just look at them?!

That texture tho!!!!!

🌟Vegan 🌟 Gluten Free 🌟Dairy free 🌟Grain free 🌟 EGG FREE 🌟 Refined sugar free 🌟 Paleo 🌟 Keto 🌟 Deeeeeelish 🌟

Make them. Eat them. Love, love, love them!

 

Dark Chocolate Espresso Ganache Tarts
{Gluten Free – Dairy Free – Refined Sugar Free – Low Carb – Vegan – Keto – Paleo}

Makes approx – 10  deliciously indulgent, silky smooth, espresso infused, lightly salted dark chocolate ganache filled tarts

Ingredients –

For the base –

1/4 cup COLD ghee or grass-fed butter – must be cold – very important!
1/2 cup almond flour
1/4 cup arrowroot (tapioca)
3 Tablespoons of plant based sweetener of choice –  I use Nuiva – sub monk fruit sweetener or 1/4 C of coconut sugar
1 teaspoon of vanilla
1 pinch of salt

For the filling –

1/2 cup coconut cream – regular cream works too
1 block (1/2 cup) dark chocolate
1 teaspoon of vanilla
1/2-1 teaspoon of espresso – more or less depending on how strong you like it
1 pinch of salt

Optional add ins-

1 teaspoon of maca – for hormone balance
1-2 scoops of collagen – I love to use Vital proteins collagen peptides – for a gut healing goodness – omit if vegan (or sub marine collage if pescatarian)

Method –

For the base –

1 – Pre-heat oven to 175’C/350/F

2 – Line a muffin/cupcake tray with paper cases and set aside.

3 – Place all ingredients into a bowl a beat with an electric mixer (I used the paddle attachment on my stand mixer) until creamy and well combined.

3 – Spoon into your prepared muffin tray, use a small spoon, or your thumb, or a small shot glass/measuring cup to press a small indent into the centre.

4 – Bake for 6-8 mins until golden. Note they will crisp up as they cool.

For the filling –

1 – Melt chocolate by your preferred method – I like to do mine on the stove, double broiler style but a microwave will work just fine too.

2 – Add espresso, vanilla, salt & stir to combine.

3 – Add the coconut cream to your espresso infused chocolate and stir until well combined.

4 – Spoon into your tart cases.

To serve –

5 – Dust with cacao, drizzle with a little a extra coconut cream

6 – Devour!

Tarts can be kept at room temperature, the ganache will set quite firmly when stored in the fridge so you may want to bring them out / up to room temp before serving.

Enjoy xo