Sweets For My Sweets

OMG I had no idea this was a vegan recipe. My friend Rachel used hazelnuts instead of cashews, thus insuring a taste of Nutella goodness. She also didn't have any soy margarine so skipped that ingredient. I will most likely use butter. She used Ghiradelli chocolate, semi sweet and added almond and whole wheat flour to the white flour. So clearly I didn't eat this particular tart at all, but Rachel's riff on it, being a cook and not a baker I'm glad to know you can mess with this recipe but you can't mess it up.

Chocolate Ganache Tart ( from about.com)

This chocolate tart is one of the most impressive desserts, yet it is not difficult to make and it doesn't require a lot of ingredients. While I prefer to prepare my tart in a tart pan, for bigger parties I've doubled the recipe and used a large casserole dish.
Makes one 9" tart

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients:

• For the Cashew Cookie Crust:
• 1 1/2 cup all-purpose flour
• 1/2 cup organic dark brown sugar
• 1/3 cup finely ground raw cashews
• 1/4 t. salt
• 6 T. dairy-free soy margarine
• 1 T. lemon juice
• For the Dark Chocolate Ganache
• 16 ounces dark dairy-free chocolate, coarsely chopped
• 1 15-ounce can lite coconut milk
• 1/2 t. vanilla extract

Preparation:

1. Preheat the oven to 350 F. Lightly oil a 9" tart pan and set aside.
2. In a food processor, combine the flour, brown sugar, ground cashews, and salt. Add the soy margarine and pulse until the mixture resembles a coarse meal. Add the lemon juice and pulse until combined. The mixture should be clumpy. Using your fingers, press the crust mixture into the prepared tart pan, covering the bottom and as much of the sides as possible. Bake for 18-20 minutes, or until golden brown. Transfer to a wire cooling rack to cool completely.
3. Make the ganache filling. Place the dairy-free dark chocolate in a heat safe bowl. Set aside. In a small saucepan over medium-high heat, heat the coconut milk until it just starts to boil. Pour the hot coconut milk over the chopped chocolate, and let sit for 5 minutes without stirring. After 5 minutes, add the vanilla extract and stir the mixture using a wooden spoon until smooth and glossy. (This will take about 1-2 minutes of continuous stirring.) Pour the ganache over the prepared crust and allow the filling to cool completely. Cover with plastic wrap and place in the refrigerator for at least 3 hours or until set. Serve cold.

I have no pictures of the cake to show you. I could have an MRI and then you could see the final crumbs I have just eaten.
But don't take my word for its deliciousness. Make it and let me hear what you think.
 Wait, I do have a berry crumble here with vanilla bean ice cream. Will this do?