CHOCOLATE GANACHE TART

Made in mind for: Barron Harley

NO BAKE CRUST
2 ½ C raw walnuts (divided)
3 TBS honey
4 TBS coconut oil, melted and then measured

By hand, coarsely chop ½ cup of the walnuts and set aside. Place the remaining 2 cups of walnuts in a food processor and hit pulse 20-25 times to finely chop (don’t leave blending in processor for too long or the nuts will turn to a nut butter).  Add honey and coconut oil and pulse until ground nuts absorb moisture and come together to form a dough (about 10 additional pulses).  Add remaining ½ cup chopped nuts and pulse just until combined (about 10 final pulses).  Press mixture into a 9″ pie dish and use fingers to evenly cover bottom and up sides of pan with mixture.  Place in freezer for 30 minutes.

CHOCOLATE GANACHE FILLING
8oz 100% Cacao Unsweetened Chocolate (I use Ghirardelli )
14oz can original coconut milk, NOT lite (found in the Asian section of your local grocer)
½ C honey
2 tsp pure vanilla extract

Finely chop chocolate, place into a bowl and set aside.  Pour coconut milk and honey into a saucepan.  Heat over medium heat until it begins to boil (be sure to watch as it heats, to prevent it from boiling over in the pan).  As soon as it boils, remove from heat and pour hot milk & honey mixture over chopped chocolate. Let rest for 1 minute and then whisk thoroughly until milk mixture is fully incorporated into chocolate, yielding an even deep brown color.  Whisk in vanilla extract.  Pour mixture into chilled crust.  Place in freezer for 2 1/2 hours, level on the shelf.  Remove from freezer and place into refrigerator until ready to serve.  Can be made in advance.

Tart slices are delicious served with fresh sliced strawberries, raspberries or Bing cherries. This seasonal fruit will compliment the intense chocolate flavor and provide great visual contrast.  Enjoy dessert!