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DOUBLE CHOCOLATE TARTS

Eleanor Ozich SWEET DELIGHTS WHOLESOME BAKING

My two guilty pleasures - foodie romance novels & dark chocolate. I am currently enjoying 'The Food of Love Cookery School' by Nicky Pellegrino, I also absolutely loved 'Season Of Salt & Honey' by Hannah Tunnicliffe. Are you reading anything fabulous at the moment? 

For the pastry:
1 cup ground almonds
1 cup buckwheat flour, or flour of your choice
1/2 cup good quality cocoa
2 tbsp honey, maple or rice malt syrup
4 tbsp extra virgin coconut oil or unsalted butter
3-4 tbsp water

For the filling:
200g dark chocolate
3/4 cup cream
a pinch of salt

Preheat oven to 180°C and grease eight small tart tins. You could also use regular sized muffin tins.

Put the ground almonds, buckwheat flour, cocoa, honey and coconut oil into a food processor. Pulse until mixture resembles coarse crumbs. With the food processor running on low, gradually add the water 1 tbsp at a time until the dough starts to come together into a ball.

Using your hands, press the dough evenly into the prepared muffin tin. Prick the pastry with a fork.

Bake for 8-10 minutes or until slightly crispy. Leave to cool completely before carefully inverting the tart shells onto a baking tray.

To prepare the filling, add the chocolate and cream to a saucepan over low heat while whisking, until the chocolate has completely melted into the cream.

Gently pour the chocolate sauce into the tart shells. Place in the fridge to set for twenty minutes or so, and then use the back of a spoon to create swirls in each tart if you like.
 
Place back in the fridge for a further twenty minutes to set.
 
Makes 8-9 tarts.


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