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Rose Infused Chocolate Ganache Tart

We'll take some chocolate and roses anyday! But rose-infused chocolate, now that's taking our love of the two to a whole new level! This tart-tally adorable Rose Infused Chocolate Ganache Tart is a dream come true! This upcoming holiday season wouldn't be complete without it.

Recipe and photo by our brand ambassador Mei Yee. Check out her Instagram @nm_meiyee for more magnificent recipes!

Ingredients

Crust:
1 cup almond meal
¼ cup regular flour
100g dairy free butter
3 tbsp maple syrup
1-2 tbsp cold almond milk
1 tsp vanilla bean extract

Rose infused chocolate ganache filling:
400g dark chocolate
2 cups full fat coconut milk
Handful of Suncore Foods® Superbloom Rose Buds
¼ cup maple syrup

Directions

1. Preheat oven to 180c. Grease a tart tin (6”)with coconut oil. Set aside. 
In a food processor, add crust ingredients and pulse to combined. You should get a moist mixture than can be easily moulded. Firmly press into bottom and up the sides of tart tin. Bake for 20-25 minutes until crust is golden brown. Transfer to a wire rack and let it cool.

2. Place coconut milk with handful of rose buds in a saucepan over medium heat and bring to boil. Remove from heat, let infuse for 5 minutes.

3. Pour milk mixture through a sieve onto the chocolate and stir until all the chocolate has melted. Whisk in maple syrup. Pour the mixture into cooled tart. Place tart in the fridge to set, about 4 hours or overnight. Garnish tart as desired with fruits.


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