As you know, I like nothing more than a seasonally themed make – and Valentine’s Day is no exception. I’m a bit of a fan of floral flavours and rose seemed particularly appropriate this weekend. Paired with aromatic cardamom and rich pistachio, this tart has the flavours of baklava infused in a silky smooth ganache. This recipe was the result of a wee bit of kitchen experimentation; I didn’t have any cream for the ganache and so used some coconut milk I had open, which worked really well! If you’re careful about the biscuits you choose you could make this totally dairy free. The coconut lends a lighter texture and slight nuttiness to the ganache, but it’s every bit as luxurious as its cream-filled counterpart for a Valentine’s pud. To make two smallish tarts, you will need:
For the ganache:
100g good quality milk chocolate
100ml (drinking) coconut milk
Rosewater, to taste (I used half a teaspoon)
6 green cardamom pods
Handful pistachios, finely chopped
Edible rose petals (optional).
For the base:
50g chocolate biscuits
15g dairy-free spread.
Crush the biscuits (either in a blender or in a bag with a rolling pin) into fine crumbs. Melt the butter, add to the biscuits and mix until the crumbs are coated.
Grease the tins and press the buttery biscuit mixture into the base of each, pressing it down firmly until it reaches the sides.
Chill while you make the ganache.
Pour the coconut milk into a pan and add the cardamom pods. Slowly bring to the boil, allowing the spices to infuse.
Once the coconut milk has boiled, remove from the heat and discard the cardamom pods. Add the finely chopped chocolate to the pan and leave to stand for two minutes.
Give the mixture a good stir, until you have a smooth, glossy ganache. Add the rosewater to taste and stir again.
Divide the mixture equally between the tart tins, so that it comes as far up the sides as it will reach.
Finely chop the pistachios and sprinkle, along with the rose petals if you have them, over the top of the ganache.
Chill in the fridge for several hours or overnight if you can. Once you’re ready to eat them, remove carefully from the tins and serve on your prettiest plates.
The rose flavour is subtle, adding a fragrant note before the cardamom kick at the end.
What are you baking this weekend? Are you baking anything for Valentine’s?
3 comments
These look delightful. I am really keen on using alternative cooking ingredients in my baking, particularly rapeseed oil & coconut oil so am excited by the use of coconut cream in your recipe.
Your blog is lovely and the photos in this particular post are gorgeous!
Thank you! I like to use alternative ingredients sometimes too! Yes – I thought why not try it with coconut milk as I had some open and am so pleased with the result! Thanks for your kind words about my blog. X
[…] 35 minutes, then leave to cool completely. Meanwhile, make a ganache icing: I used the one from this recipe, using coconut milk to keep things vegan and Nigella makes one with coconut butter in her […]