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Passion Fruit Ganache Tarts

Passion Fruit Ganache Tarts

Makes 6 4-inch tarts

Tart Crusts

½ c refined coconut oil
, melted
6 tbs sugar

pinch salt

1 oz coconut milk or other non-dairy milk

1 tsp vanilla

1 ½ cup (7 oz) flour

six 4-inch tart pans with removable bottoms

Preheat the oven to 350.

Whisk everything together except flour. Gently whisk in flour until just combined. Roll out the dough between two sheets parchment to approximately 1/4 inch thick. Make sure the dough is no thicker than that or the finished crust will be tough. Cut five inch circles in the dough (if using different sized tart pans cut circles 1-1 1/2 inches bigger than the pans) Carefully place each circle in a tartlet pan with a removable bottom. Gently fit the dough into the pan and trim the excess. If the dough breaks or tears simply press it back together or patch it with extra dough. Roll out the scraps and cut additional circles until all six the pans are lined. (There may be some extra dough, it makes delicious cookies*)

Place all the tart pans on a cookie sheet. Prick the bottoms with a fork and line with foil. Place some pie weights on each pan (dry beans work great). Bake for ten minutes. Remove the foil and return to the oven until the crust is golden brown, another 15-18 minutes. Let cool completely before filling.

*To make cookies from the scraps roll them out and cut shapes using a cookie cutter. Place the cookies on a parchment lined cookie sheet. Brush them with a bit of coconut milk and sprinkle generously with coarse sugar. Bake for 10-12 minutes or until they are starting to brown around the edges and the tops have set. Cool on a cookie rack.

Passion Fruit Ganache (adapted from Sticky Gooey Creamy Chewy)

8 oz Oppenheimer White Chocolate Chips (the brand is important, no other parve white chocolate chips will work the same way)
1/2 cup passion fruit puree
1/4 cup thai style coconut milk
2 tablespoons margarine, room temperature

Place the white chocolate chips in a large bowl. Combine the passion fruit puree and coconut milk and bring them to a boil. Pour the passion fruit mixture over the chocolate chips and let stand for five minutes. Whisk to combine. Add the margarine and, using an immersion blender, mix until smooth and the ingredients are completely combined. Pour into the prepared crusts and chill completely, at least two hours.