Whether it’s for Christmas lunch or a birthday dinner, if you want to bring something to the table that everyone is going to love, this chocolate cherry tart is it.
It’s easy, no-bake and the filling has only three ingredients. When everyone at the table asks you for the recipe because trust me, they will, be sure to send them to this cookbook!
SERVES: 12
PREP TIME: 20 minutes
SET TIME: 4 hours
INGREDIENTS
Base:
- 2¼ cups (270g) almond meal
- ⅓ cup (35g) cacao powder
- ⅓ cup (60g) coconut oil, melted
- ¼ cup (60ml) rice malt syrup
- 1 teaspoon vanilla extract
Filling:
- ½ cup (125ml) full-fat coconut milk
- ¼ cup (60ml) cherry juice
- 200g dark chocolate, chopped
Topping:
- ¼ cup (40g) fresh cherries, sliced in half and pitted
- ¼ cup (45g) pomegranate seeds
METHOD
-
Grease a 21 cm × 3.5 cm deep fluted tart tin with removable base.
-
To make the base, combine the almond meal, cacao powder and a pinch of salt in a large bowl. Mix well. Add the melted coconut oil, rice malt syrup and vanilla extract. Mix with your hands until a dough forms.
-
Gather the dough into a ball and transfer to the tart tin. Press out evenly to cover the base and sides. Refrigerate until needed.
-
For the filling, place the coconut milk and cherry juice into a saucepan. Bring to the boil over medium-high heat. Remove from heat and add the chocolate. Whisk until the chocolate is fully melted and smooth.
-
Pour the filling into the base. Top with the fresh cherry halves and pomegranate seeds. Refrigerate for 3–4 hours, until set. Cut into slices to serve.
TIP:
When removing the tart from the tin, if it’s stubborn, try going around the edge with a knife to loosen it.
Mouth-watering food meets mindfulness in this modern vegan cookbook by social media sensation, Chloe Wheatland.
I absolutely love a fresh cinnamon roll, so it only felt right to turn it into a cookie.
Years ago, there was a bit of a craze for self-saucing puddings, and every time I make this, I really think I ought to call it a self-saucing salad!
One of the first cocktails to be produced industrially was Pimm's, where, in addition to the Pimm's No. 1 liqueur, all you need is ice and a mixer and you're done!
If you're craving pancakes but want a lower-carb option, these are fantastic.
As you're no doubt aware by now, I love crispy cubed potatoes or fries loaded with pretty much everything.
For a classic, all-American pumpkin pie to serve this Thanksgiving, look no further than Dolly Parton and Rachel Parton George’s classic recipe.
There are very few things, in my book, which aren’t improved by a drizzle of creamy tahini sauce.
With a deliciously spiced filling wrapped in golden, flaky pastry, this is a real showstopper that’s sure to impress.
This impressive vegan centrepiece is inspired by Celebration sticky rice cake, one of the last recipes I developed at the OTK (Ottolenghi Test Kitchen).
