I can’t quite believe I’m writing this but it’s that time of year – Christmas is fast approaching so I thought it time to roll out a few festive delights. Starting with this delicious, easy to whip-up Rich Chocolate Tarts – because who doesn’t love a rich chocolate tart hee hee!
This is a great make-ahead dessert for Christmas day as you can prepare all the components in advance and then assemble prior to serving. The buckwheat flour makes for a really simple, biscuity pastry crust. I love to use it in gluten-free baking because it is such a cost effective flour. I hope you love it!
Buckwheat is a very nourishing, fibre and protein rich seed. It is anti-inflammatory, a great source of antioxidants and supports a healthy digestive system. Cashews are a great source of many minerals and good fats.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit any specific dietary requirements.
If you’re looking to save money across pantry items such as nuts, seeds, flours and meals, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (and home delivered), click HERE to take a look.
Rich Chocolate Tarts
Chocolate Cashew Cream
- 125 g raw cashew nuts (approx. 1 cup) soaked 3-4 hours, or overnight
- 60 ml coconut water (¼ cup)
- 85 g rice malt syrup or maple syrup (¼ cup)
- 2-3 tbsp cacao (unsweetened Dutch process or raw)
- 280 g buckwheat flour
- 125 g butter room temperature
- 80-100 g coconut sugar or rapadura (approx. ½ cup)
- 2 tbsp cacao (unsweetened Dutch process or raw)
- 1 free-range or organic egg/s
- 1 cup fruit -of your choice. I love fresh berries or cherries (think Black-forest flavours)
- Start with the cashew cream. It can be made a day or so ahead, up to you. Soak the cashews for 3-4 hours or overnight. Drain and rinse.
- To make the chocolate cream, blend the soaked cashews in a powerful food processor or blender until a course texture. Thermomix 20 seconds speed 4.
- Add the rest of the ingredients and blend again until a smooth cream is formed. Thermomix 30 seconds, speed 4-5 (you may need to scrape the sides once or twice).
- Set it aside until you're ready to serve.
- Pre-heat your oven to 180℃ (fan forced) and grease one large or four small springform tart tins.
- In a food processor, combine the butter and buckwheat flour until a crumb like texture forms. Thermomix 20 seconds, speed 4.
- Add in the remaining ingredients and mix until the dough forms a disc. Thermomix 30-40 seconds, speed 4. As you mix it it should come together.
- Wrap the dough in baking paper and pop in the fridge for 1 hour.
- Cut the dough in half (you have enough for two large tarts or 8 small tarts - see tip below). So for this recipe, you only need half of the dough, the other half can be refrigerated or frozen until needed.
- Roll the dough to about 5mm thickness. It's important to work quickly, especially in a hot kitchen - as the dough softens, it's harder to work with. Cut the pastry to suit the tin you are using. You may need to bring the pastry back together and re-roll to use it all up. You can mend any tears or thin areas by pushing the dough into the tin with your fingers.
- Any leftover you can cut into shapes to decorate or just enjoy as biscuits.
- Cover the tarts with a sheet of baking paper and weight it to blind bake the shells.
- Cook for just 7 minutes for a small tart, 10 for a larger one. Remove from the oven and cool in the tins for a few minutes, then, when cool enough to handle, carefully push out of the base and cool completely on a wire wrack.
- Keep in an airtight container for 1-2 days until ready to serve.
- Place the fruit in the bottom of the tart shells.
- Top the shells with the cashew cream and garnish with more fruit and shaved dark chocolate (optional, as pictured).
- Individual tarts are most fool proof as the larger tarts can crack when cutting (unless the pastry is cooked perfectly).
- Store in an airtight container in the fridge.