This tart is designed for chocolate lovers who refuse to compromise: a crunchy base of almonds and hazelnuts, a rich ganache studded with whole walnuts, and a cashew-cacao swirl to finish. It is a dessert that asks for a little more patience than others, but it always makes an impression at the end of a meal or for a special occasion. Allow time in the fridge so that each layer sets properly before serving. The cacao used here can perfectly well be raw cacao, richer in antioxidants than a classic roasted powder.
Chocolate walnut ganache tart with cashew-cacao swirl
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Activated hazelnut puree
€15.70 In stock
Ingredients
For the tart base
- 65 g almond flour
- 65 g hazelnut flour
- 80 ml coconut oil or butter
- 60 ml dark honey (or another sweetener)
- 1 tablespoon vanilla powder
- 6 g Kalahari salt
For the ganache and walnut topping
- 90 g cacao powder
- 120 ml coconut oil or butter
- 60 ml honey (or another sweetener)
- 1 tablespoon vanilla powder
- 1 teaspoon ground cinnamon
- 1 teaspoon Kalahari salt
- 35 g walnuts
- 45 g almonds
- 45 g hazelnuts
For the cashew-cacao swirl
- 120 g cashew nuts
- 60 g cacao powder
- 120 ml coconut oil or butter
- 60 ml honey (or another sweetener)
- 1 teaspoon Kalahari salt
Method
- For the tart base, mix all the ingredients in a bowl until you get a smooth, even dough.
- Press this dough into a 23 cm tart tin.
- Blend the ganache ingredients until smooth, then stir in the walnuts, whole or roughly chopped.
- Spread the ganache and the walnut topping over the tart base.
- Blend the cashew-cacao swirl ingredients and spoon them over the top, forming swirls.
- Chill before serving.
Tip
Kalahari salt can be replaced by a classic fleur de sel; add it gradually, as ganache forgives little excess salt.
A closer look at vanilla
Powdered vanilla is made by grinding the whole dried pod - so it keeps the characteristic tiny black seeds, unlike a liquid extract that retains only the aromas soluble in alcohol. That is what explains the little black specks you can see in preparations made with real vanilla.
The full range Oilseeds, nuts, seeds
Fair trade tiger nut from Niger, Amazon nuts from Bolivia, activated buckwheat from Brittany, and activated oilseed purées made in Alsace by Kaly: this range brings together oilseeds and seeds of raw quality, most of them soaked then dehydrated at low temperature (activation). To get started with activation, an activated almond or hazelnut purée is easier to use than a whole oilseed you have to soak yourself. For everyday raw cooking, tiger nut (whole, sliced or as a purée) comes in several formats suited to different uses, from homemade plant milk to crunchy snacks., 20 products
Discover the full range
In the shop, raw cacao powder is available in the Raw Cacao section.
FAQ: your questions about plant-based ganache
Is cacao good for diabetes?
Pure, unsweetened cacao is not the problem: what comes with it is. A spoonful of defatted cacao brings very few carbohydrates and plenty of fibre, and its glycaemic index is low. The trouble comes from bars and sweetened powders, where sugar often makes up half the product. This tart, for its part, remains a frankly sweet dessert because of the honey and the nuts - calling it "suitable for diabetes" would be dishonest. If you have diabetes, discuss the portion and the context of the meal with your doctor or dietitian.
What can replace cream in a ganache?
Any liquid fat that can set when cold, and that is precisely the principle of a raw ganache. Here it is coconut oil or butter, which solidifies below 24 °C and gives a very clean hold. Full-fat coconut milk also works, with a softer result and a slight coconut taste. Nut butters - cashew, almond - bring creaminess but set less: they are used as a complement rather than on their own. Soy cream and oat cream, finally, suit classic ganaches but need to be heated.
Can you make a chocolate ganache without fresh cream?
Without any problem, and without cooking either in this version. Traditional ganache relies on an emulsion between hot cream and the cocoa butter in the chocolate. Here we take a shortcut: cacao powder, barely warm melted coconut oil and a liquid sweetener are blended directly until you get a smooth mass. Two points to watch. Temperature first - above 45 °C, the preparation is no longer raw. Then the order: blend the liquids and powders first until every lump has disappeared; the walnuts only go in at the end.
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