Day 9 of my 30 recipes in 30 days challenge – Chocolate Tarts
I can’t stress enough how much the kids & I love school holidays – we all move at our own pace and life is so bloody easy. I am a little obsessed with the flaky, oh so bloody good pastry I made recently so I decided to try a chocolate version. This dessert was so bloody good that it was positively sinful! Which is perfect for our final week of the school holidays.
I get all my ingredients from Tenterfield Health – Bec is also a wealth of nutritional information if ever wanting to get some ingredients and recommendations.
Have eight loose bottomed small fluted tart cases ready to go.
2 1/2 cups flour
4 tablespoons sugar
1 tablespoon cacao powder
1 cup olive oil
1 tablespoon almond milk
Pulse all the ingredients together in a kitchen whizz. Be warned this is not a roll out pastry and it will be very moist and crumbly. It will almost resemble a wet cookie dough. (When I first saw it I thought – oh bugger I need to try another recipe – but rather than waste it I thought I would continue and I am so glad I did). If the mixture holds together when you press it, it is of the right consistency. Then press into each tart case until evenly distributed. Bake in 180-degree oven 20 minutes or so or until edges are golden brown. Check every five minutes or so and gently press down the centre of the pastry with the back of a small spoon and when you are finished and out of oven, just press the pastry down again as it will puff up in the oven.
1 cup cashews – soaked for at least four hours
4 Tablespoons Maple Syrup
½ cup almond milk
3 Tablespoon Cacao Powder.
½ cup water.
½ teaspoon agar agar powder.
Blend cashews, maple syrup, milk and cacao powder until smooth.
Add water and agar agar to small saucepan and simmer for two minutes while whisking constantly. Make sure you do this for two minutes as the cooking process is part of how agar agar works.
Add agar agar mixture to chocolate mixture and pour into cooked tart shells
Allow to set in the fridge for 30 minutes or so.
½ cup maple syrup
2 tablespoons cacao powder
Combine over low heat with whisk then take off heat and let sit.
Decorate with Chocolate Tarts with cacao powder and chocolate syrup.