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.
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