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5
from 1 vote
Blueberry Tahini Ganache Tart
The effort is worth the end result
Recipe Category:
Baking, Dessert
All Rights Reserved:
Inspired by Not Quite Nigella
Ingredients
for the jam
335
g
frozen blueberries
80
g
honey
1
lemon, finely grated zest and juice
10
sprigs thyme, leaves picked
10
g
pectin
for the pastry
150
g
raw walnuts
150
g
raw almonds
30
g
fructose
25
g
coconut flour
pinch
of salt
1
egg, lightly beaten
for the ganache
180
mls
cream
40
mls
tahini
425
g
dark chocolate
pinch
of salt
for the tart
fresh berries to decorate
Method
for the jam
Put the berries, honey, lemon juice and zest and thyme leaves into a medium sized saucepan
Place on a high temperature and as soon as the berries have defrosted mash them lightly with a potato masher
Bring to the boil, stir in the pectin and reduce the temperature
Leave to simmer for 60 minutes, stirring occasionally
Set aside to cool
for the pastry
Preheat the oven to 180° Celsius
Place the nuts and fructose into a blender and blitz until you have a fine flour like texture
Tip into a mixing bowl and add the coconut flour and salt
Mix and then add the egg
Stir to combine and when the egg is fully incorporated tip into a greased pie tin
Use the back of a spoon to press the pastry into the tin and up the sides
Then use your fingers to get the pastry into the ridges of the pie tin
Place a sheet of baking paper over the pastry and top up with baking beans
Place into the oven and blind bake for 10 minutes
Remove from the oven and reduce the temperature to 160° Celsius
Remove the baking beans and baking paper and place back into the oven
Bake for 10 minutes then remove from the oven and set aside to cool
for the ganache
Place the cream and tahini into a bowl that can fit over a pot
Whisk to combine and then place the bowl over your bain-marie
Roughly chop the chocolate and add to the cream
Leave to melt, stirring infrequently
Once completely melted, add the salt and stir to combine
Set aside to cool slightly before using
For the tart
When the pastry shell is cool, tip the jam into it
Spread using a palette knife to get an even layer
Then pour in the ganache, spreading it as evenly as possible
Place in the fridge and leave it to set then carefully remove from the tin
Decorate with fresh berries and serve
Notes
See
this post
on how I sterilize my glass jars.