Chocolate queen of tarts

Chocolate queen of tarts

By
From
Pana Chocolate, The Recipes
Makes
5
Prep
50 mins
Photographer
Armelle Habib, Chris Middleton

You can’t go wrong with a classic chocolate tart, and our version hits all the right notes. This recipe makes rich, individual tarts, perfect for a glamorous afternoon tea or an impressive evening dessert. For an extra hit of flavour, incorporate your favourite Pana Chocolate bar to make the soft mousse centre even more delicious.

Ingredients

Quantity Ingredient
pana chocolate bar shavings, to garnish

Basic tart shell

Quantity Ingredient
120g desiccated coconut
125g nut flour
50-75ml coconut nectar
2 pinches himalayan pink salt
coconut oil, for greasing

Choc-mint filling

Quantity Ingredient
45g bar of pana chocolate mint
3 teaspoons coconut oil
50g coconut butter, melted
120ml coconut cream
1 tablespoon coconut nectar
pinch himalayan pink salt

Equipment

Quantity Ingredient
food processor
5 11-12 cm round tart tins
bain-marie

Method

  1. To make the tart shell, blend all the ingredients except the coconut oil until the mixture comes together.
  2. Grease the tart tins with the coconut oil, and place baking paper on the base. Press an even amount of the mixture into each tin.
  3. Press the mixture firmly to compact it, only allowing the shell to come about 1 cm up the sides of the tin. While you are compacting the mixture, you will notice the oils releasing – this is a great thing!
  4. Freeze to firm up a little, then pop the shells out.
  5. Keep the tart shells refrigerated until needed.
  6. To make the choc-mint filling, melt the chocolate and coconut oil over a bain-marie.
  7. Pour the melted chocolate and oil into a bowl along with all other ingredients and fold gently to combine.
  8. Pour equal amounts of the filling into each tart shell, then return the tarts to the fridge to set for 30 minutes.
  9. Garnish with chocolate shavings.
Tags:
Chocolate
sweets
vegan
raw
organic
refined sugar-free
dairy free
gluten free
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