Dark Chocolate Olive Oil Ganache Tart Recipe

Dark Chocolate Olive Oil Ganache Tart

Makes one 9” springform pan

For the crust:
3⁄4 cup raw almonds

1 cup raw pecans
5 tablespoons melted coconut oil, divided
1 cup pitted Medjool dates
3⁄4 cup coconut shreds
1 teaspoon Maldon, scrunched with fingers before adding

Preheat your oven to 375F and line two baking sheets with parchment paper. On one sheet toss the almonds and pecans with 3 tablespoons of the coconut oil, making sure everything is thoroughly coated. Sprinkle generously with Maldon. Spread the coconut shreds on the other baking sheet. Toast the nuts until very darkly toasted (you want the inside to resemble a paper bag!), about 14-16 minutes. Toast the coconut shreds until golden, about 8 minutes. Let everything cool for a few minutes, then add all of the ingredients to a food processor and pulse until well incorporated — the mixture should stick together when pinched and the nuts should be very fine. Line the bottom of a springform pan with a circle of parchment paper and grease it all with coconut oil. Press the crust evenly into the bottom of the pan and refrigerate for about 30 minutes (alternately, freeze it for 15 minutes).

Dark Chocolate Olive Oil Ganache

Makes 1 9” springform pan

400 grams 100% chocolate (we love Valrhona)
1 cup fruity extra-virgin olive oil
10 cold eggs, separated into two large bowls 280 grams honey

Olive oil and sea salt for garnish

Gently melt the chocolate in a small saucepan, bain-marie or microwave. Whisk in the olive oil. When cool, transfer the mixture to a large bowl. Gently heat the honey in a saucepan until thin and runny.

Beat the egg yolks for a minute or so, then slowly stream in half of the honey until the yolks are pale yellow, frothy and increased in volume -- this should take a few minutes. Clean your beaters well, then beat the egg whites until frothy. Slowly stream the rest of the honey into the egg whites, beating all the while, until the mixture turns glossy and you see peaks (feel free to test with a fingertip; the meringue should nest on top of it). If you over-beat the whites, your mousse will be firmer, but still delicious — we’ve done this too many times to count.

With a silicone spatula, GENTLY but quickly fold the yolks into the chocolate-olive oil mixture until few yellow traces remain. Then carefully fold in the whites, bit by bit, until all you see is chocolate. It might look like it’s separating, but keep at it -- it’ll set if you continue to fold through the separation. You’ll know it’s done when the mixture is glossy and smooth. Quickly pour the ganache into the tart shell and tap to remove air bubbles. Refrigerate for a few hours until set. (Note: If the mixture does separate, you can stick it in the fridge or freezer for a few minutes and then resume folding.) Serve with a dollop of whipped cream or creme fraiche, a drizzle of olive oil and a sprinkle of Maldon salt.