Mandarin Orange and Ganache Tart

Ganache typically contains heavy cream and butter, but this luxurious vegan version uses only dark chocolate, nondairy milk, and a touch of vanilla. It’s a must to stay within the cocoa percentages listed to ensure the filling sets up properly. For more intense orange flavor, add a few drops of orange extract or ½ teaspoon orange liqueur to the ganache. Save time by using any vegan cookie-crumb crust available in natural foods stores.

Ingredients

CRUST

• 1/2 cup whole-wheat pastry flour
• 1/2 cup unbleached all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fine sea salt
• 1 cup almond meal
• 1/4 cup canola oil or other mild oil
• 1/4 cup pure maple syrup (Grade B or dark amber)
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 teaspoons almond extract

GANACHE

• 10 ounces best-quality chocolate (68% to 72% cacao), finely chopped, divided
• 7/8 cup (14 tablespoons) coconut milk creamer or soy creamer
• Pinch of sea salt
• 1 teaspoon pure vanilla extract
• 2 (15-ounce) cans mandarin oranges (packed in juice), drained and dried on towels, or 3-4 mandarin oranges or clementines peeled and seperated, yield about 50 slices

Servings 16 people

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Notes

PER SERVING: 267 cal, 13g fat (4g mono, 1g poly, 7g sat), 1mg chol, 4g protein, 27g carb, 3g fiber, 52mg sodium