Rasberry & Chocolate Tart: All Natural, Rich And Creamy
Even the most health-conscious individuals have those special treats that they adore – regardless of the fact that they’re not so good for you as broccoli and kale happen to be. For me, that’s dark chocolate (and ice cream, but I’m working on that one) and if I can get it in a version that won’t irreparably damage all my hard work and obedient healthy eating strategies, I’m all for it. With this dark chocolate tart, you get no added sugar, some healthy fats and all the delicious flavor of your favorite treats, and its rich, dark tones go perfect with a good cup of coffee. Ideal for those festive season visits with friends and family!
Serves 8 | 1 hour plus at least 2 hours to set
- 120g sunflower seeds
- 15g pumpkin seeds
- 40g dessicated coconut
- 65g cacao nibs
- 175g pitted dates
- A pinch of fine salt
- 45ml coconut oil, melted
- 100g good-quality seeded raspberry jam
- 75g raspberries
- Fresh or freeze-dried raspberries and pumpkin seeds, to decorate
For the ganache filling:
- 300g dark chocolate (60-70% cocoa solids), roughly chopped
- 30ml tin full-fat coconut milk
- A pinch of salt
1. Preheat the oven to 200º C (180º C fan, gas 6). Put the sunflower seeds, pumpkin seeds and dessicated coconut seeds on a baking trau amd toast in the oven for 10 minutes or until the coconut has turned golden brown.
2. Put the hot seeds and coconut into a food processor or blender and add the cocao nibs, dates, salt and coconut oil. Blend on hihg speed until the mixture comes together. Scrape down the sides of the bowl and blend again if necessary.
3. Tip the mixture into a 23cm tart tin. Using your hands, press the mixture around the tin until it evenly covers the base and side. Put the tart tin in the fridge to firm up slightly while you make the filling.
4. To make the ganache, melt the chocolate with the milk and salt in a heatproof bowl over a pan of gently simmering water, making sure that the base of the bowl does not touch the water. Stir occasionally with a small whisk or spoon until the chocolate has melted and is combined with the milk. (Alternatively, put the ingredients in a microwave-safe bowl and microwave at full power for 30 seconds. If there are still lumps of chocolate, put it back into the microwave for 10 second blasts, stirring each time, until completely combined and smooth).
5. Take the tart base out of the fridge and coat the inside with a layer of raspberry jam. Use the back of a spoon to help you smooth the jam onto the base. Tear the raspberries into pieces and sprinkle them on top of the jam layer. Pour the ganache into the tart case to fill almost to the top, leaving a little room for movement when you transfer the tart to the fridge. Chill the tart in the fridge for at least 2 hours to set the ganache.
6. To decorate, top the chocolate tart with raspberries and sprinkle over some pumpkin seeds for extra crunch.
This chocolate tart Recipe
Lucy Watson, from whose cookbook we extracted this recipe, is queen of vegan cooking and delish, wholesome meals. Click here for her chocolate fondant volcano pudding – also vegan, also mouthwateringly good.