Espresso & Coconut Ganache Tart Recipe
- 180g Espresso Goupie
- 200g Pure Coconut Cream
- 250g Dark Chocolate
- 1 Shot of Espresso
- 1 Shot of Besos De Oro
A new year and a new recipe from Mumma Original! We’re kicking off 2017 with an Espresso and Coconut Ganache Tart. In celebration of Veganauary this recipe is completely vegan friendly and dairy-free! We hope you all enjoy the naughty little treat as much as we do!
What You Do:
– Finely blitz the Goupie and press into a cake tin firmly. Use the back of a spoon to smooth the surface.
– Melt the chocolate and then thoroughly beat the rest of the ingredients.
– Pour the mixture on top of the base and refridgerate for several hours. Decorate as desired.
Goupie Tip: Serve with Besos De Oro on ice.