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.
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