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Rich Chocolate Cream Tarts Recipe


Gluten-free, healthy Chocolate Cream Tarts Recipe

Credit: Georgia Harding

These tarts are really quite simple to make despite looking very fancy. The gluten-free pastry creates a delicious, biscuity base to house the fruit and decadent cashew cream.

Serves: 4

Ingredients

Method

  • Chocolate Cashew Cream
  • 1 cup whole raw cashews, soaked for 3–4 hours or overnight & drained
  • ¼ cup coconut water
  • ¼ cup maple syrup or rice-malt syrup
  • 2–3 tbsp cacao powder (the more you add, the richer the chocolate flavour)

  • Chocolate Pastry
  • 125g butter, room temperature
  • 280g organic buckwheat flour
  • Approx. ½ cup coconut sugar or rapadura sugar
  • 2 tbsp cacao
  • 1 large free-range or organic egg

  • 1 cup fruit of choice such as fresh berries or cherries
  • Shaved dark chocolate, to garnish (optional)
  1. To make chocolate cream, blend soaked cashews with powerful food processor or blender to coarse texture.
  2. Add remaining ingredients and blend again until smooth cream is formed (you may need to scrape sides).
  3. Set aside in fridge until you’re ready to serve.
  4. Preheat oven to 180°C and grease 1 large or 4 small spring-form tart tins.
  5. In food processor, combine butter and buckwheat flour until crumb-like texture forms.
  6. Add remaining ingredients and mix until dough forms a disc.
  7. Wrap dough in baking paper and pop in fridge for 1 hour.
  8. Cut dough in half (you have enough for 2 large tarts or 8 small tarts).
  9. For this recipe, you only need half of the dough; the other half can be refrigerated or frozen until needed. Or cut the remaining dough into shapes to use for decorating (or just enjoy as biscuits).
  10. Roll dough to about 5mm thickness. It’s important to work quickly, especially in a hot kitchen. As dough softens, it’s harder to work with.
  11. Cut pastry to suit tin. You may need to bring pastry back together and re-roll to use it all up. You can mend any tears or thin areas by pushing dough into tin with fingers.
  12. Cover tarts with sheet of baking paper and weight it to blind bake shells.
  13. Bake small tarts for 7 mins and large tarts for 10 mins. Remove from oven and cool in tins for a few mins then, when cool enough to handle, carefully push out of base and cool completely on wire rack.
  14. Store in airtight container for 1–2 days until ready to serve.
  15. To serve, place fruit in bottom of tart shells.
  16. Top shells with cashew cream and garnish with more fruit and shaved dark chocolate (optional).



 

Georgia Harding

Georgia Harding is a naturopath with almost 20 years experience, a mother and a passionate health educator. After many years consulting in a busy practice, lecturing in natural medicine and sharing her knowledge on talkback radio, Georgia decided to reach out and share her passion for holistic health by developing her blog, Well Nourished.
On her website, she shares fad-free health advice and intolerance/allergy-friendly recipes to inspire people to live happy, healthy lives and create delicious food memories.

Georgia’s ebook Rise and Shine: A Well Nourished Breakfast will inspire and guide you to prepare the most important meal of the day in just minutes. Her latest ebook The Well Nourished Lunch Box contains over 50 nut-free, allergy-friendly wholefood sweet and savoury snacks, lunches and meals to inspire you to pack a nourishing lunch box that your kids will love to eat and you will love to make.