Toasted “Meringue” Chocolate Ganache Tart

Made by TCHO Pro Erin Kanagy-Loux


  • Sifter
  • Small Heat Proof Bowl
  • Knife
  • Standing Mixer
  • Whisk & Paddle Attachment
  • Medium Size Bowl
  • Parchment Paper 
  • 1, 8 or 9in Tart Dish
  • Pie Weights
  • Blender

Cooking Time

24 Hours
Makes 10 Servings



Tart Dough
  1. Mix warm water and ground flax seeds together and let stand for 5 min (will become mucilaginous). Sift flour & TCHO Super Powder together, add salt.
  2. Place sifted dry ingredients and sugar into a mixer bowl fitted with a paddle attachment (alternately, you can use a bowl and a pastry cutter).
  3. Cube butter while it’s cold. Add cubes of butter to the dry ingredients and mix on medium until the butter and flour mix resembles a sandy texture.
  4. Add flaxseed mixture and mix on medium low speed. If the dough is dry and crumbling when squeezed, sprinkle a bit of water into the dough, mix and test again.
  5. The dough should be a “dry to the touch” dough. Not wet and sticky.
  6. Once dough has been developed, package into a 1” thick disk and chill for ~6 hours (or overnight).
  7. Once chilled, pull dough and let rest until the its room temp ~10min.
  8. Roll dough out between parchment paper or on the table with gluten-free flour to dust.
  9. Roll to ⅛” thick, chill 3-4 min (helps to form into tart shell).
  10. Dust both sides of the dough very lightly with gluten-free flour (to help prevent sticking) and carefully shape into tart mold.
  11. Preheat the oven to 350°F.
  12. Once the tart has been formed, chill dough until completely firm (1hr).
  13. Trim the top edge of the tart to create a clean, even edge.
  14. Line unbaked tart with parchment paper and fill with pie weights.
  15. Blind bake tart shell 15-20 min.
  16. Gently lift the parchment and weights and peek at the inner bottom dough. If it is matte and not glossy, shiny, remove the parchment and pie weights.
  17. Once weights are removed, place back into the oven for ~5 min or until the shell is fully baked through.
  18. Let it fully cool prior to removing from the pan.
Cashew Chocolate Ganache (filling)
  1. Gently melt chocolates together over a bain marie. One melted, set aside.  
  2. Warm cashew cream and water to ~100ºF.
  3. Immersion blend the cashew cream mix into melted chocolate.
  4. Add salt and extract and blend until velvety, homogenous and completely lump free.
  5. Add cubed “butter” into the ganache and blend with an immersion blender until smooth.
  6. Pour into blind baked tart shell and let chill until set.
Aquafaba Meringue
  1. In a mixer bowl over a bain marie, heat sugar and pre-reduced aquafaba to an internal temperature of 183ºF. Whisk occasionally to endure the sugar melts and the mix is heated evenly. 
  2. Once temp is reached, place it in a mixer with whip attachment. 
  3. While whipping on medium-low whip cream of tartar, salt and xanthan (if using) into mix. 
  4. Turn speed up to high and whip until a firm stiff peak. Add in vanilla and whip to incorporate. Place meringue into a piping bag and pipe meringue onto a fully set ganache tart. Gently brulee with a torch.
Cashew Cream (Make day prior to making ganache)
  1. Place cashews into a (1 qt) container and fill with filtered water. 
  2. Let cashews soak 12-24 hr in the fridge, to soften. 
  3. Once soaked, strain water and reserve. 
  4. Place cashews into a blender, and add reserved soaking water back to cashews (gradually) to blend into a smooth puree (220g). 
  5. Once smooth add ¼ tsp salt, 4g vanilla extract and ⅛ tsp xanthan (optional). 
  6. Puree to combine and it's ready to use!