Here’s a lovely little treat……for Valentine.💕
Tbh, this kind of thing is way out of my comfort zone; (give me a bag of beans and a cabbage any day!), as you can see from my pastry skills (or lack of), but I was inexplicably moved the other day to buy a little set of heart-shaped baking tins, and I definitely had chocolate on my mind….. maybe it seemed to me that the world needs some love these days, as there appears to be a lot of hate around, and we all can all make space for the occasional chocolate heart…no?! 💚
This tart can be made as one big one, or 4 little ones.
I used ready-made vegan shortcrust pastry, but of course you can use your favourite home-made pastry, and, with a little care, a gluten-free version.
The filling is light and velvety rich and hopelessly delicious.
I hope you enjoy!
TARTE AU CHOCOLAT
- 250 gms. pastry
- 180 gms. non-dairy cream (I used oat cream)
- 30 ml. date syrup / nectar (or other sweetener of your choice)
- a pinch of salt
- 120gms. 70% vegan dark chocolate
- 40 gms. coconut oil
Baking tins: 1 large tin approx. 18-20 cm. diameter OR 4 small tins approx. 9-10cm diameter.
- Roll out the pastry so that it will amply fit into your chosen tin/s, with enough left over to drape over the edges by 1 cm.
- Lightly grease the tin/s.
- Gently fit/ coax the pastry into the tins, and then trim it so that about 1 cm. of pastry drapes over the edge. This will help alleviate shrinkage that occurs during baking.
- Line the pastry with baking parchment, trim the baking parchment so it covers the pastry, and then fill with dried baking beans or ceramic baking beans.
- Place in a pre-heated oven Gas Mk. 4/ 180C. for 15 mins.
- Remove the pastry cases from the oven, and carefully remove the baking parchment and the baking beans.
- Bake the pastry cases for a further 10-15 mins. until pale gold.
- Remove from the oven, and immediately trim the excess pastry from around the edges.
- Leave the cases to cool in the tins, until handleable, and then remove them from the tins and place on a cooling rack. Allow them to cool completely.
Prepare the filling:
- Break the chocolate into small pieces.
- In a small saucepan, gently melt the coconut oil.
- Place 150ml. of the oat cream in another small saucepan, with the date syrup and the pinch of salt, and place on a medium-high heat.
- Bring the cream/date syrup to the boil.
- Once it has boiled up briefly, remove it from the heat and add the melted coconut oil and the pieces of chocolate.
- Stir rapidly and vigorously until everything has blended. Keep on stirring until the sauce is very smooth and shiny. The chocolate needs to be completely melted and blended for the filling to set.
- Add the rest of the oat cream (30 ml.) and keep stirring.
- Place the pastry cases on a flat tray, and pour the chocolate sauce into them. (If there’s any sauce left over you may just have to eat it 💜
- Allow the tarts to cool at room temperature for 2-3 hours, and then transfer the tarts to the refrigerator until ready to serve.
They are best served chilled.
To garnish I sliced a passion fruit in half in honour of the occasion, which adds a lovely fruity tang, and drizzled a little (optional) cream over everything.
Nice with a cup of sharp black espresso💙