Ingredients
- Pastry:
- 200 g plain flour
- 90g dairy free spread
- 2 tblsp coconut sugar
- 2 tblsp raw cacao powder
- 3 – 3 ½ tblsp cold water
- 90 g dairy free spread
- Filling:
- 240 ml coconut milk
- 210g dark chocolate – broken into chunks or roughly chopped
- 130g Meridian Foods Cocoa & Hazelnut Butter
- 210 g dark chocolate – broken into chunks or roughly chopped
- 130 g Meridian Foods Cocoa & Hazelnut Butter
- Optional decoration:
- Few finely chopped hazelnuts
- Melted chocolate
- Pomegranate seeds
Preparation
Step 1
Chocolate Tart
prep: 30 mins / cook: 20 mins / inactive: 2 hours 30 mins / total: 3 hours 20 mins / quantity: 4 dessert size tarts or 12 mini bite size tarts
Ingredients
Pastry:
200g plain flour
90g dairy free spread
2 tblsp coconut sugar
2 tblsp raw cacao powder
3 – 3 ½ tblsp cold water
Filling:
240ml coconut milk
210g dark chocolate – broken into chunks or roughly chopped
130g Meridian Foods Cocoa & Hazelnut Butter
Optional decoration:
Few finely chopped hazelnuts
Melted chocolate
Pomegranate seeds
Instructions
Start with the pastry – in a large bowl put the flour and spread. Using your fingertips, ‘rub’ the spread into the flour till the mixture becomes like sandy breadcrumbs
Stir in the cacao powder and coconut sugar until well incorporated then stir in enough cold water to bring everything together into a soft dough. You will probably need to use your hands to bring it together to a dough
On a lightly floured surface roll out the pastry as thinly as possible then cut out circles – I used a side plate slightly bigger than the tart tins. The tart tin sizes I used are 5 inches (13 cm)
Gently lift the pastry into the tart tins and then gently push to fit the tin. Trim off any overhanging excess. Re-roll the pastry as needed to line all the tart cases (see note)
Prick a few holes in the base of each tart with a fork
Put all the tart tins in the freezer for around half an hour
Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 then put the still frozen tart bases in the oven for 15-20 minutes until crisp and cooked
While they’re cooking prepare the filling – tip the coconut milk into a medium saucepan and gently heat.
When it’s just about boiling take off the heat and drop in the chocolate. Whisk together till the chocolate is all melted then whisk in the cocoa & hazelnut butter until smooth
Remove the tart cases from the oven and allow to cool for 10 minutes
Divide the chocolate mixture evenly between the cases then put in the fridge for an hour or two to completely set
Decorate with swirls and drops of melted chocolate, some finely chopped hazelnuts and a few festive looking pomegranate seeds
Notes
If you're making the smaller, bite sized tarts use a cutter to cut discs of pastry that fit into your mini tart tin
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