Rich Chocolate Cream Tarts Recipe
These tarts are really quite simple to make despite looking very fancy. The gluten-free pastry creates a delicious, biscuity base to house the fruit and decadent cashew cream.
Serves: 4
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Rich Chocolate Cream Tarts Recipe
These tarts are really quite simple to make despite looking very fancy. The gluten-free pastry creates a delicious, biscuity base to house the fruit and decadent cashew cream.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- Chocolate Cashew Cream
- 1 cup whole raw cashews, soaked for 3–4 hours or overnight & drained
- ¼ cup coconut water
- ¼ cup maple syrup or rice-malt syrup
- 2–3 tbsp cacao powder (the more you add, the richer the chocolate flavour)
-
- Chocolate Pastry
- 125g butter, room temperature
- 280g organic buckwheat flour
- Approx. ½ cup coconut sugar or rapadura sugar
- 2 tbsp cacao
- 1 large free-range or organic egg
-
- 1 cup fruit of choice such as fresh berries or cherries
- Shaved dark chocolate, to garnish (optional)
Method
- To make chocolate cream, blend soaked cashews with powerful food processor or blender to coarse texture.
- Add remaining ingredients and blend again until smooth cream is formed (you may need to scrape sides).
- Set aside in fridge until you’re ready to serve.
- Preheat oven to 180°C and grease 1 large or 4 small spring-form tart tins.
- In food processor, combine butter and buckwheat flour until crumb-like texture forms.
- Add remaining ingredients and mix until dough forms a disc.
- Wrap dough in baking paper and pop in fridge for 1 hour.
- Cut dough in half (you have enough for 2 large tarts or 8 small tarts).
- For this recipe, you only need half of the dough; the other half can be refrigerated or frozen until needed. Or cut the remaining dough into shapes to use for decorating (or just enjoy as biscuits).
- Roll dough to about 5mm thickness. It’s important to work quickly, especially in a hot kitchen. As dough softens, it’s harder to work with.
- Cut pastry to suit tin. You may need to bring pastry back together and re-roll to use it all up. You can mend any tears or thin areas by pushing dough into tin with fingers.
- Cover tarts with sheet of baking paper and weight it to blind bake shells.
- Bake small tarts for 7 mins and large tarts for 10 mins. Remove from oven and cool in tins for a few mins then, when cool enough to handle, carefully push out of base and cool completely on wire rack.
- Store in airtight container for 1–2 days until ready to serve.
- To serve, place fruit in bottom of tart shells.
- Top shells with cashew cream and garnish with more fruit and shaved dark chocolate (optional).
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
