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Blueberry Tahini Ganache Tart
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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.