Dark Chocolate Earl Grey Tart with Blackberry Coulis
- Addicted to dates
- Mar 30, 2019
- 3 min read
THIS MAY BE THE BEST CHOCOLATE TART YOU'VE EVER TASTED :)
If you haven't yet tried infusing your desserts with tea, I highly recommend getting on it! In this instance I've paired decadent dark chocolate with delicate fragrant earl grey for a sophisticated flavour explosion.
I've paired everything with a blackberry coulis which adds another dimension of flavour with its sweet and tangy attributes. If you make any tart, trust me this is the one. We can't get enough of it here, it may be my favourite chocolate tart to date!
WHY MAKE THIS RECIPE?
Plant based and Vegan friendly
Easy to make
Minimal effort :)
Decadent and rich
Silky smooth
Sophisticated flavour
Egg free
Dairy free
Free from animal derived products
Can be enjoyed chilled/frozen/semi-frozen
Gluten free (check labels of ingredients if you have a severe allergy/intolerance)
Made to satisfy the most intense of chocolate cravings
THINKING OF TRYING THIS RECIPE?
As always I would love to see your recreations of this recipe. If you do give it a go be sure to tag me on your Instagram using @addictedtodates and #addictedtodates so that I can share your pictures in my stories!
I would LOVE to hear your feedback and see all your pictures. Have fun making it and I hope you enjoy it too x
Chocolate Earl Grey Tart with Black berry Coulis
Preparation time: 30-40 minutes
Set time: 6 hours
Total time: 6.5 hours
Equipment: Food processor, springform tart or cake tin with removable base(I used a 9.5" tin)
INGREDIENTS
BASE
⅓ cup roasted buckwheat
1 ½ cups cashews
1 cup pecans
3 medjool dates (pitted)
1 tbsp coconut oil (solid)
1 tbsp maple syrup
3 tbsp cacao powder
FILLING
2 cups canned coconut milk (use only the thick part from the top of the can)
3 earl grey teabags
⅓ cup maple syrup
1 tsp vanilla extract
¼ tsp himalayan pink salt/sea salt
100g good quality dark chocolate (dairy free)
BLACKBERRY COULIS
1 ½ cup frozen blackberries
5 tbsp coconut sugar
¼ cup orange juice
INSTRUCTIONS
CHOCOLATE TART
Add the roasted buckwheat to your food processor and blitz for a couple of minutes until roughly ground.
Add the cashews and blitz for another minute or so until the texture resembles a light crumb consistency.
Add the remaining base ingredients and continue to process until all the ingredients start to stick together to form a dough consistency.
Press the mixture evenly into your tart tin, bringing the base up at least a few inches up the sides of the tin to create a crust.
Set the base aside in the freezer to set.
Add the coconut milk and earl grey teabags to a saucepan and bring to a boil. Allow to simmer for 2 minutes before carefully removing the teabags.
Add the maple syrup, vanilla extract and salt to the pan and whisk well.
Remove the saucepan from the heat and add the chocolate to the mixture and allow it to melt through before whisking well to ensure the mixture is smooth without lumps.
Remove the tart base from the freezer and pour the filling on top.
Tap the tin on your work surface a couple of times to knock out any air bubbles.
Place the tart in the freezer to set for 6 hours.
Once set, remove the tart from the tin and allow to defrost for one hour.
Decorate with fresh blackberries, mint leaves and serve with a drizzle of blackberry coulis.
BLACKBERRY COULIS
Place the blackberries, coconut sugar and orange juice into a heavy bottomed saucepan.
Place a lid on the saucepan and bring the mixture to the boil.
Remove the lid and allow the mixture to simmer for approx 10-20 minutes, until it has reduced by at least half.
Strain the mixture through a sieve and allow the liquid to cool and set to a syrup consistency.
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