Monday, April 4, 2016

Recipe from Dining at the Ravens

If you enjoyed my review of Dining at the Ravens, you may enjoy this special dessert from the cookbook.

Chocolate Ganache Tart

Makes two 9-inch tarts

This dessert has undergone a variety of transformations over the years. It is now a rich mint chocolate ganache. The mint was added in 2010. It is our single-most popular dessert.

We knew we had a “winner” when our diners would challenge us, “You gotta be kidding. It has to have dairy in it!” It doesn’t.

For the Crust:
2 1/2 cups raw, unsalted almonds
2 1/2 cups raw hazelnuts
1/2 cup cane sugar
⅓ cup cacao powder
1/2 tablespoon salt
3/4 cup coconut oil, at room
temperature or softened
1 tablespoon vanilla extract
1/4 cup water (or more as needed)

For the Ganache Filling and Assembly:
1 (14-ounce) package Wildwood Sprouted Silken Tofu (if unavailable, use a firm silken tofu, about 13 ounces if not water packed)
1 cup plus 2 tablespoons unbleached cane sugar
Pinch of salt
1 cup water
1 tablespoon vanilla extract
2 teaspoons mint extract
1 cup semisweet vegan
chocolate chips

For the Crust:
  1. Preheat oven to 350 degrees.
  2. Finely grind almonds and hazelnuts in a food processor until they form a relatively smooth powder with some small chunks.
  3. Add sugar, cacao powder, and salt. Using the pulse button, mix the ingredients.
  4. Pour processed dry ingredients into a bowl and add coconut oil and vanilla. Toss, adding water incrementally until mixture sticks together.
  5. Press into two 9-inch tart/quiche pans.
  6. Bake for 10 minutes, until brown. Let cool completely.

For the Ganache Filling and Assembly:
  1. Place tofu, sugar, salt, water, vanilla extract, and mint extract into a large saucepan.
  2. Mash tofu lightly into smaller pieces with potato masher or whisk.
  3. Bring mixture to boil. Reduce heat and let simmer until liquid reduces and tofu turns light brown, 15–20 minutes.
  4. Turn off heat, add chocolate chips, and mix until melted.
  5. Place mixture in a high-speed blender and blend until smooth.
  6. Pour into prebaked chocolate nut crust.
  7. Refrigerate before serving.

Note: If leftover filling is refrigerated, it will stiffen. If so, you can melt it down over low heat or over a double boiler and pour into prebaked tart shell. It can be used as a treat or dessert on its own in a parfait glass, or warmed and poured over broken-up leftover chocolate cake.