Celestial Cacao Nib Ganache Tart
This tart is a decadent, yet healthy, treat that's perfect for any occasion. The crust is made with a blend of almond flour, coconut flour, and cacao powder, which gives it a rich and nutty flavor. The filling is a creamy ganache made with heavy cream, cacao nibs, and vanilla extract. The tart is then chilled until firm, and sliced and served.
The inspiration for this tart came to me one night as I was lying in bed, trying to fall asleep. I had been craving something sweet, but I didn't want to eat anything too unhealthy. I started thinking about different flavor combinations, and the idea for this tart popped into my head. I knew I wanted to use almond flour and coconut flour in the crust, because I love the nutty flavor of those flours. For the filling, I knew I wanted to use cacao nibs, because I love the rich, chocolatey flavor they have. And of course, I had to add some vanilla extract to balance out the sweetness. The next day, I went to the store and bought all of the ingredients I needed. I was so excited to try out this new recipe, and I knew it was going to be a hit. And it was! My family and friends loved this tart, and I've been making it ever since.
Celestial Cacao Nib Ganache Tart Celestial Cacao Nib Ganache Tart Celestial Cacao Nib Ganache Tart Celestial Cacao Nib Ganache Tart
Prep time: 20 | Cook time: 15 | Serves: 8
Ingredients
  • Almond flour
  • Coconut flour
  • Cacao powder
  • Erythritol
  • Coconut oil
  • Cacao nibs
  • Heavy cream
  • Vanilla extract
Instructions
  1. Preheat oven to 350°F (175°C).
  2. In a medium bowl, combine almond flour, coconut flour, cacao powder, and erythritol. Mix well.
  3. Add coconut oil and mix until a dough forms.
  4. Press the dough evenly into a 9-inch tart pan and bake for 12-15 minutes, or until golden brown.
  5. In a saucepan, heat heavy cream over medium heat.
  6. Add cacao nibs and vanilla extract to the heated cream and let simmer for 5 minutes, or until the mixture thickens slightly.
  7. Pour the ganache filling onto the baked crust and refrigerate for at least 4 hours, or overnight.
  8. Once chilled, slice and serve.
Why It Works
  • The combination of almond flour and coconut flour in the crust gives it a rich, nutty flavor.
  • The cacao nibs in the filling add a rich, chocolatey flavor.
  • The vanilla extract balances out the sweetness of the tart.
  • Chilling the tart until firm helps the ganache filling to set and become creamy.