I love love LOVE Chocolate and this satisfies my chocolate love completely. I only really like good quality dark chocolate ranging from 65% to 95%. I find milk chocolate way to sugary and tastes more like lollies then actual cacao goodness.
This recipe would have to be one of my favourites to date. The short crumble base and thick fudge like filling are just to die for. My decadent Chocolate Tart is perfect for any special occasion or a pleasurable Sunday afternoon treat. I promise you that everyone will like it because my whole family where asking for seconds, thirds and forths.
Ballerina Bites. xx
Add almond meal, cacao, desiccated coconut, coconut sugar, baking powder and process until combined.
Add agave, oil, water and process untill it forms a dough. (you might need extra water so it forms a dough)
Freeze dough for 30mins.
Pre-heat oven 160°C fan forced.
Once dough is hardened roll out until 0.5 cm thick.
Cover a large creased tart tin. Patch up any holes with remaining dough.
Bind Bake tart for 10-15 mins.
Remove beads or rice and bake for another 10-15min. Tart should be golden brown.
Allow tart to cool.
On a double boiler melt chocolate.
Once chocolate is melted add dates, coconut oil, salt, coffee and stir.
In a processer process dates and chocolate mix.
Slowly add water and process until thick and smooth.
Pour chocolate filling over cooled tart crust and refrigerate until set.