Who does not love a chocolate tart, the nutty walnut shortbread crust filled with smooth chocolate praline infused with ginger...this one will certainly be a hit with your guests this Christmas. What's more, it's completely vegan and refined sugar free.
Preheat the oven to 175°C.
Place walnuts into a food processor and pulse until finely ground. Then add flours, salt, syrup, oil and ginger and process into a dough.
In a non-stick quiche tin 200x27mm; press the dough evenly along the base and sides of the tin. Prick the base with a fork before a blind bake.
Line with baking paper and fill with ceramic beads, rice or dried beans. Bake for 5-7 minutes in the oven.
Remove baking paper and weights used for the blind baking and bake again for 13-15 until the crust turns golden. Set aside to cool completely.
Melt chocolate over a bain-marie or microwave.
Combine melted chocolate with macadamia nut butter, freshly grated ginger and ground ginger powder.
Pour chocolate mix into cooled tart shell.
Set in the fridge for 2 hours.
When ready to serve, top with walnuts and dust with ginger powder.
6 servings
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