Chocolate Ganache Tart with a Date Coffee Caramel Centre

A dessert that doesn't require any cooking is always a useful recipe to have at hand. The three components in this merge seamlessly to produce a decadent treat
Chocolate Ganache Tart with a Date Coffee Caramel Centre
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Chocolate Ganache Tart with a Date Coffee Caramel Centre
April 28, 2020
Preparation Time 30 minutes (plus setting time)
Serves 4-6
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


For the date coffee caramel

12 (240g) soft fresh dates, pitted
105g spinneysFOOD Almond Nut Butter
2 tbsp spinneysFOOD Maple Syrup
4 tsp date coffee or 2 tbsp freshly brewed espresso
Large pinch of spinneysFOOD Sea Salt Flakes

For the tart base

200g digestive biscuits
60g salted butter, melted
2 tbsp cocoa powder, plus extra for serving
100g walnuts, toasted

For the chocolate ganache

200g 70% dark chocolate, roughly chopped
180ml cream
1 tbsp salted butter

To serve

Cocoa powder
Coffee beans


  • 1

    To make the date coffee caramel, place the dates, nut butter, maple syrup, coffee and salt in a food processor and blitz for 1-2 minutes or until smooth. Set aside.

  • 2

    To make the tart base, pulse the biscuits in a processor until a fine breadcrumb texture is achieved.

  • 3

    Add the butter and cocoa and pulse again.

  • 4

    Press the mixture into a 22cm tart tin.

  • 5

    Spread the date caramel into the tart shell and smooth over with the back of an off-set spatula.

  • 6

    Arrange the walnuts in a concentric circle over the date caramel and refrigerate until firm.

  • 7

    Place the chocolate, cream and butter in a glass bowl. Microwave at 30-second intervals, stirring between each blast until melted and glossy.

  • 8

    Pour the ganache over the chilled caramel and swirl with a palette knife.

  • 9

    Chill for approx. 3 hours before serving.

  • 10

    Serve with a dusting of cocoa powder and coffee beans.


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