Chocolate Ganache Pumpkin Tart
MAKE THIS WITH: Fat Daddio’s Tart Pans
“A fall favorite no-bake tart! The crust and filling are sweetened with dates, adding nutrients and a delicious caramel flavoring. The chocolate ganache layer really makes this tart extra delicious! The chocolate ganache can be piped on or just spread over the pumpkin layer.”
Ingredients
Crust ingredients:
• 1 1/2 cups almond flour
• 3/4 cup pitted dates, soaked in hot water for 5 minutes
• 1 tbsp coconut oil, melted
• 2 tbsp Lukerchocolate Natural Cocoa Powder
Filling ingredients:
• 1 cup pumpkin puree
• 1/4 cup coconut oil, melted
• 3/4 cup pitted dates, soaked in hot water for 5 minutes
• 2 tsp pumpkin pie spice
• 1/2 tsp cinnamon
Chocolate Ganache ingredients:
• 3/4 cup Perú dark @lukerchocolate, melted
• 1/2 cup coconut cream (the thick part at the top of a can of chilled coconut milk)
• 1 tbsp. date syrup/honey/maple syrup
Toppings (Optional): @ifiprovisions Chocolate Blossom Curls
Instructions
Lightly grease the tart pan. In a food processor, combine the crust ingredients. If not sticking together, add 1/2-1 tsp of water. Press the dough into the bottom of the pan.
Rinse out the food processor and blend together the filling ingredients. Pour the filling over the crust and place in the freezer for 2 hours.
Blend together the ganache ingredients. Spread out over the pumpkin layer or pipe on top. Enjoy!