Photography: James Moffatt / Styling: Steve Pearce
This chocolate tart is perfect for chocoholics and is a decadent dessert to serve for morning or afternoon tea with a pot of tea or coffee. Not only is the dark chocolate tart delicious, but it also looks impressive with raspberries covered in sherbet covering the top like rubies in a shimmering crown. It’s also a no-bake version so there’s no messing about with blind baking and the pastry is pressed into the tin so you can forget about the rolling pin. It’s also a slightly healthier version, with almond meal and medjool dates in the pastry. To achieve the pretty fluted edges, you’ll need to use a use a loose-bottomed fluted tart tin. You can find this at any kitchen shop or online.
For more chocolate tarts, check out this bittersweet chocolate tart, Mexican chocolate tart with spiced pecans or chocolate and salted caramel tartlets.
Ingredients
Method
To make the pastry, place the dates, almond meal, butter, cocoa powder, maple syrup, coconut oil and salt flakes in a food processor and process for 3 minutes, or until the mixture comes together.
Press into the base and sides of a lightly greased 22cm (base measurement) loose-bottomed fluted tart tin. Refrigerate for 30 minutes or until firm.
For the filling, place the cream, sugar, butter and vanilla in a medium saucepan over low heat. Heat for 3 minutes, stirring occasionally until butter has melted and cream is steaming hot (but not boiling).
Place chocolate in a large, heatproof bowl. Pour over hot cream mixture and set aside untouched for 5 minutes. Stir until smooth. Pour into tart shell and refrigerate for 2 hours, or until firm and set.
Meanwhile, for the sherbet, combine freeze dried raspberries, citric acid, icing sugar and bicarbonate of soda in a small food processor and process until a fine powder. Add raspberries and toss to coat. Top tart with raspberries and serve.
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