Blueberry Chocolate Tart
Blueberry Chocolate Tart
These tarts are a delicious brain-boosting dessert. Blueberries are rich in antioxidants and polyphenols that support brain health, memory and cognitive function. Cacao contains flavanols and other compounds known for their nootropic, mood-boosting and neuroprotective effects.
Servings
5
Prep time
Cook time
Recipe
Gluten Free
Ingredients
- 160g raw hazelnuts
- 1 1⁄3 cups rolled oats
- 2 tbsp pure maple syrup or raw honey
- 50g coconut oil, melted
- 2 tsp cacao powder
- 3 tsp gelatine powder
- 2 tbsp cold water
- 120g blueberries, fresh or frozen (let them thaw first)
- 1 tbsp lemon juice
- 280g full-fat coconut milk reserving 2 tbsp
- 80g pure maple syrup or raw honey
- 1 tbsp cornstarch or arrowroot
- Fresh blueberries & figs, to garnish
- Ganache
- 90g good-quality dark chocolate (70 per cent cacao)
- 40g full-fat coconut milk
- 1 tsp coconut oil
Method
- Preheat the oven to 175°C. Grease and line five 8cm tart tins.
- In a food processor, blend the hazelnuts and oats until finely ground. Add the maple syrup, melted coconut oil and cacao and pulse until the mixture clumps together.
- Press the base mixture evenly into the tart tins, prick with a fork and bake for 10 mins.
- Sprinkle the gelatine over the cold water and let sit for 5–10 mins to bloom.
- Purée the blueberries with lemon juice in a food processor, then add the coconut milk and maple syrup and pulse to combine.
- Strain the mixture through a fine sieve into a saucepan to remove skins. Dissolve the cornstarch in 2 tbsp of coconut milk and whisk into the blueberry mixture. Heat gently over medium heat, stirring constantly until slightly thickened and just steaming. Do not boil. Remove from the heat, add the bloomed gelatine and whisk until fully dissolved.
- Pour the filling into the cooled tart bases and let them cool briefly at room temperature before refrigerating for 3–4 hrs or until set.
- To make the ganache, melt the chocolate with the coconut milk and coconut oil in a heat-proof bowl over simmering water, stirring until smooth and glossy. Pour over the tart filling, smooth the top and refrigerate until firm. Decorate with fresh blueberries and figs before serving.
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