Thursday, 18 July 2013

Sinner Thursdays - Death By Chocolate Tart


There are few things in life which beat a rich, velvety Chocolate Tart. Especially a rich, velvety Chocolate Tart which is slightly melting and has been smothered in a fruity berry compote...

Rather like this one, in fact.

Chocolate Tart

Looks delicious, doesn’t it? And pretty calorific, I may add.

Except, it’s not. Well, not as calorific as you may think.

Dairy-Free Chocolate Tart


You see, not only is this Chocolate Tart gluten-free, but it is also dairy-free and free from refined sugars. Created from a chopped nut and coconut oil base (I use this same base in many cheesecake and pie recipes, making a much lighter, healthier pud), then topped with a rich and decadent coconut milk and dark chocolate (which is why I'm calling it Death By Chocolate Tart), it’s also practically guilt-free. Well, almost...

The sweetness from the berry compote cuts beautifully through the dark intensity of the chocolate, leaving you with an irresistible dessert. And, although it is ridiculously filling, I challenge you to have anything less than a fat, doorstep-sized wedge of tart - it’s that good.

Anyway, this is a must-have for chocoholics...make it, devour it, love it.

Sam x

DEATH BY CHOCOLATE TART

(Adapted from Oh She Glows)

Ingredients:

For the base:
420g ground nuts (I used ground almonds)
2 tbsp honey
4 tbsp coconut oil
2 tbsp unsweetened cocoa

For the filling:
1 can full-fat coconut milk, chilled in the fridge overnight
350g dark chocolate, chopped
2 tbsp honey
1 tsp vanilla extract
Pinch salt

For the compote:
400g mixed berries
2 tbsp honey
1 tsp cornstarch
1 tsp vanilla extract


Method:

1) Grease and line a 9 inch pie dish, then preheat the oven to 180C. To make the base, place the ground nuts in the food processor, then melt together the honey and coconut oil. Pulse together until combined and starting to come together. Add the cocoa, and pulse once more.

2) Tip the mixture into your pie dish, using the back of a spoon to press down tightly. Bake for 10 minutes until lightly golden, then leave to cool.

3) In the meantime, take your chilled coconut milk from the fridge and scoop out the solid chunks from the can, pouring away (or drinking!) the water. Add in your chopped dark chocolate, then heat on a low-medium heat, stirring frequently, until melted. Remove from the heat, then stir in your honey, salt and vanilla extract and pour over the cooled base.

4) Place the pie in the freezer for two hours to set. While it is setting, make your compote by chopping up your fruit into chunks, then heating on a medium heat in a saucepan. Whisk together the honey and cornstarch until smooth, then stir into the berry mixture. Bring to a simmer and cook for around 10 minutes, until softened and juicy. Remove from the heat and stir in the vanilla.

5) Once your pie has set, cut and serve with the compote...delicious!


Coconut Milk Chocolate Tart