To say this tart is decadent and delicious seems a little cliché. How could it not be when you unite rich chocolate ganache with in-season fresh fruits? The addition of ginger gives it that extra zing.
Preheat oven to 350 F (180 C). Lightly oil 9 in (23 cm) tart pan with removable bottom.
In small bowl, soak dates in warm water for 10 minutes to soften. Drain well and place in food processor with remaining crust ingredients. Pulse until blended, scraping down sides of bowl occasionally.
Place in tart pan and evenly press crust in bottom and up the sides. Bake for about 12 to 15 minutes or until crust is firm to the touch. Remove and cool. Refrigerate until completely firm.
Chop chocolate and place in heatproof bowl. In small saucepan, heat coconut milk just until it begins to bubble around the edges. Pour over chocolate and stir until chocolate is melted. Stir in syrup and vanilla.
Sprinkle finely diced ginger evenly over chilled crust. Gently pour chocolate ganache over crust and slightly stir to smooth out. Refrigerate tart for a minimum of 3 hours, preferably overnight, until firm.
To serve, arrange fresh fruit on top. Scatter some extra candied ginger overtop if you wish. Sprinkle with some flaked salt; then cut into wedges and serve. Refrigerate any extra, should there be any!
This recipe is part of the 7 Healthy Recipes for the Ultimate Father's Day BBQ collection.
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.
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Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
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