Mini vegan chocolate ganache tarts with crispy bottom. Warm and sticky caramel of dark palm sugar and warm fresh ginger jam give the tarts the Asian touch!
Easy to make vegan chocolate tarts with an Asian touch
Chocolate is the centre of the dessert world. Even Asians cannot ignore that. In our restaurant we have always had a chocolate cake on the menu. One that met the Western desire for an intense chocolate flavour, combined with the Asian preference for light, airy and less sweet.
I will keep this fusion chocolate cake (the vegan version) for another time.
Now an easy-to-make, stress-free vegan cake. And not unimportantly: all parts can be made In advance!
The fresh ginger jam and the dark palm sugar with a light coconut flavour give the chocolate ganache the warm Asian flavour accents.
Parts of the vegan chocolate ganache tarts
The cake consists of the following parts:
- Crispy base of cookie dough
- Dark chocolate ganache
- Caramel of dark palm sugar
- Fresh ginger jam
Never made caramel? Don’t worry. Dark palm sugar already has a deep caramel taste of itself. You only have to boil it for a while with coconut cream and water and there you have it: a sticky caramel sauce. What an invention, right?
Warm caramel and ginger jam
You can safely make the ganache filled tarts a day in advance and store them (covered) in the fridge. Store the caramel and ginger jam separately and warm them up just before serving. You then have the tarts with the warm, syrupy caramel sauce and warm, tingling ginger jam. Party!
Another cake recipe with white chocolate ganache on this blog: the no bake matcha cake. The oven does not even have to be heated! This can also be made beforehand.Print
Vegan chocolate ganache tarts, caramel and ginger jam
Mini vegan chocolate ganache tarts with crispy bottom. Warm and sticky caramel of dark palm sugar and warm fresh ginger jam give the chocolate tarts the Asian touch!
- Prep Time: 60
- Cook Time: 30
- Total Time: 1 hour 30 minutes
- Yield: 6 1x
- Category: sweet, dessert
- Method: baking
- 50 g margarine 1
- 50 g coconut oil plus some extra to grease the baking rings
- 50 g white caster sugar
- 1/8 tsp sea salt, fine
- ½ tsp vanilla extract of vanilla powder
- 100 g flour
- 50 g tapioca flour cornflour
- 6 baking rings of 7 cm diameter
- Baking pearls or dried beans
- Baking paper: 1 sheet of 38 cm by 42 cm and 1 sheet of this size cut into six.
- Rolling pin
Palm sugar caramel:
- 50 g dark palm sugar 2
- 2 tbsp coconut cream
- 1/8 – ¼ tsp fine sea salt, quantity to taste
- 4 g coconut oil
- 20 g of grated fresh young ginger 3, without skin
- 75 g water
- ½ tsp apple cider vinegar of lemon juice
- Pinch of salt
- 4 tbsp coconut cream mixed with 3 tbsp water
- 90 g of dark chocolate, eventually 70% cocoa, cut into small pieces
½ tsp vanilla extract of vanilla powder, optional
Dough for pie crust:
- Melt the margarine in the microwave or in a saucepan over low heat. Add the coconut oil, sea salt and vanilla extract or – powder to the melted margarine and stir until the coconut oil has also melted. Stir in the sugar. Stir (with a silicone spatula) flour and cornflour to the oil until you have a soft dough. A few times stirring is enough. Put the dough in the middle of a sheet of 38 cm by 42 cm baking paper. Fold the sides together. Roll the dough into a thin slice of approximately 3 mm. I used standard sheets of paper but a different size is also possible. As long as you ensure that the dough can be rolled out thinly. Put the wrapped dough in the fridge for half an hour.
- Grease the baking rings with coconut oil. Cut 6 strips of 23 cm long and 2 cm wide (for the sides) from the dough and cut out 6 circles with the baking ring. Place the baking rings on the baking sheet. Place a round slice of dough in each ring and press a strip of dough against the edge. Pierce the bottom with a fork. Place a small sheet of baking paper in each baking ring (the paper also covers the side edges). Fill with baking pearls. Put the cake bases in the fridge, the dough must be cold when put in the oven.
- Pre-heat the oven to 170 ° C. Bake the cake bases with the baking pearls for 15 minutes. Then remove the baking paper and the baking pearls (carefully!). Bake 10 minutes more. Remove the baking tray from the oven. After cooling down for a few minutes, remove the baking rings (the cake base releases easily). Once they have completely cooled down you can fill them with ganache. Filled, the cakes remain crispy in the fridge for at least another day. If you want to keep them longer, it is better to keep the loose bottoms without a ganache in a lockable container.
- Heat all ingredients in a small pan and simmer for 10 minutes over medium heat. Put the jam in a well-sealed jar.
- Sealed, the ginger jam can be stored for a few days in the refrigerator. Warm it up just before serving.
Palm sugar caramel:
- Cut or scrape the palm sugar into small flakes. Heat all the ingredients in the same pan in which you made the ginger jam. After a few minutes over medium heat you have a shiny, bubbling caramel. Turn off the heat and pour the caramel into a heat-resistant bowl. The caramel sauce can be kept in the fridge for a few days.
- Warm up the caramel just before serving.
- Start with this when the cake bases are cooled down completely. Heat the coconut cream and water in a pan or microwave. It must be hot but not boiling. Turn off the heat source. Add chocolate and vanilla extract or – powder without stirring. Move the pan / bowl back and forth to immerse all chocolate in the coconut cream. Let stand for 3 minutes before stirring.
- Divide the ganache over the 6 (cooled) pie crusts. Put covered in the fridge until serving the cakes.
- Heat the caramel and ginger jam in the microwave and divide over the six tarts.
- You could serve it with whipped coconut cream.
- Use a margarine that tastes like butter. At least one that you like.
- Buy the dark brown round blocks of palm sugar at the Asian grocery shop.
- You can buy coconut cream at the Asian grocery shop. Or replace with coconut milk (at least 60% extract). Put the can in the fridge overnight. Because of the cold, the fat, creamy part of the coconut milk solidifies. Spoon 2 tbsp out of that part for the caramel. Stir the rest well and use 7 tbsp of this for the ganache instead of 4 tbsp coconut cream and 3 tbsp water.
- Use fresh ginger. Old ginger is too fibrous for the jam.
Keywords: vegan, sweet, cake, pie, tart, ginger, chocolate ganache, caramel, easy