It’s Dad’s birthday on Tuesday – Happy Birthday Day! 71 years young! I offered to make the cake for this year and I decided on a Chocolate and Raspberry tart. I have made lemon tarts in the past and often drool over photos of chocolate tarts, but until yesterday making them was foreign to me.
I have a long rectangular tart/flan tin, but as a centre piece and celebration dish I felt the round tart looks best. I spent a little bit of time during the week searching for ideas and inspiration on pinterest again (LOVE, LOVE, LOVE, pinterest) and found a receipe and a look I liked and then played around with my own version from there.
The tart that I most liked the look of is from this website: http://www.bakerita.com/no-bake-raspberry-chocolate-tart-paleo-vegan-gf/ Rachel Conners is the creator of the recipe that inspired me. You should check out her page – Bakertia.com for some amazing desserts!!
So we celebrated Dad’s birthday with burgers and chocolate tart at beautiful Bribie Island, it was great day! We love you Dad, many happy returns! (Also I bet you are glad you can stop bugging me to book my return flight now that is done!).
Prep time: 15 minutes
Cook time: 10 minutes
Tart tin: 25cm x 2.5ccm
Fridge time: 2-3 hours
1 ½ cups coconut flour
1/4 cup coconut oil
½ tablespoon vanilla essence
¼ cup desiccated coconut
¼ cup cocoa (or cacao powder)
Sprinkle of Himalayan pink rock salt
2 tablespoons honey
400ml coconut milk
250 grams dark chocolate bits
½ tablespoon honey
½ tablespoon vanilla essence
- Grease a 25cm x 2.5cm loose insert tart tin with butter
- In a mixing bowl, combine coconut flour, cocoa, coconut, vanilla essence, salt and honey.
- Pour in coconut oil and stir through dry ingredients to fully mix together.
- You will notice that the mixture becomes thicker and starts to stick together in parts.
- Keep going until all of the base ingredients have a smooth consistency.
- Take bowl and pour dry ingredients into greased tart tin.
- Use a small shot glass or narrow glass to move the ingredients around covering the base and then working the mix up the sides of the tin.
- Once the sides are filled in and the base is uniform in its consistency, put the tin in a pre heated oven at 150 degrees for 10 minutes.
- Once cooked, take out and set aside to cool (at least 15 minutes)
Image one: Making the base
- Pour coconut cream into small saucepan and add vanilla essence
- Bring to the boil and then add the honey
- Pour the chocolate bits into the saucepan and stir continuously whilst turning the heat off.
- Keep mixing the ingredients until the white of the cream can no longer be seen and the liquid has a dark chocolate colour.
- Put the cooled tart base and tin onto a flat square cake board, move it close to the edge of your bench.
- Pour the contents of the saucepan into the prepared tart base.
- Slide the board off the bench and put in the fridge for 30 minutes initially.
- After 30 minutes, take the tart out of the fridge and top with granulated nuts.
- Return the tart to the fridge for another hour.
- After 1 ½ hours, take the tart out of the fridge and top with fresh raspberries
- Return the tart to the fridge and leave to set for another hour.
Image two: Decorate with chopped nuts
- I would recommend serving thin slices of the tart initially as the filling is rich and thick.
- Serve with French vanilla ice-cream and frozen raspberries.
- The tart will melt if left out of the fridge for too long, so be sure to pop it back in the fridge once all of the plates have been filled.
My version of this tart is not vegan as the dark chocolate bits I used have milk or milk products in them and honey was used in both the base and the filling. If you wanted to make a vegan version, I would look for a vegan friendly dark chocolate and substitute that for the one I have used here and agave syrup has been recommended as a substitute for the honey.
Image two: Dig in!!