Vegan White Chocolate Ganache Tart
Ingredients
Crust
- 1 1/4 cups all purpose flour (150g)
- 1/4 cup almond meal (28g)
- 1/4 cup powdered sugar (35g)
- 90g cold vegan butter
- 1/2 tbsp cold almond milk (7g)
- 1 tsp vanilla extract
- pinch of salt
Filling
- 200 ml full-fat coconut milk
- 200g dairy free white chocolate chopped
- 2-3 tbsp maple syrup optional*
Preparation
Preheat oven to 180c. Grease a tart tins, set aside.
In a food processor, add crust ingredients, pulse until combined and dough ball forms.
Firmly press mixture into the tart pan with your hands, press into bottom and up the sides of tart pan.
Bake for 18 to 20 minutes or until golden brown.
Transfer to a wire rack and let it cool.
In a small saucepan, bring coconut milk just to a boil turn off the heat.
Add chopped white chocolate and let stand 1 minute, add maple syrup if using, then stir until smooth and cream.
Pour the filling into the crust.
Place tart in the refrigerator until set.
