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!
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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.
A delicious, yet nourishing dessert that is sure to impress the crowds. Remember to allow soaking time for the cashews.
- 125 g (approx. 1 cup) whole raw cashews, soaked 3-4 hours, or overnight
- 60 ml (¼ cup) coconut water
- 85 g (¼ cup) sweetener maple syrup or rice malt syrup
- 2-3 tablespoons cacao powder the more you add, the richer the chocolate flavour
- 280 g organic buckwheat flour
- 125 g butter room temperature
- 80-100 g (approx ½ cup) coconut sugar or rapadura
- 2 tablespoons cacao
- 1 large free-range or organic egg
- 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℃ 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). 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).
Use the Careme Chocolate Shortcrust for the quickest desert ever! You can even fill the cases with creme fraiche and fresh fruit for an even quicker dessert (if dairy-free is not a concern).
Vegan, dairy-free and egg-free options
Choose maple syrup as your sweetener for vegan and replace the egg with chia-egg. Replace the butter in the pastry with coconut oil (this will produce a tougher shell once it cools).
I hope you love this dessert. I'd love to hear what you think, feel free to post a comment below.