Dessert

Chocolate queen of tarts

Name: Chocolate queen of tarts
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 5
Ingredients: 120g desiccated coconut; 125g nut flour; 50–75ml coconut nectar; 2 pinches of Himalayan pink salt; Coconut oil, for greasing; 45g bar of Pana Chocolate Mint; 3 teaspoons coconut oil; 50g coconut butter, melted; 120ml coconut cream; 1 tablespoon coconut nectar; Pinch of Himalayan pink salt

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by delicious. team

delicious. team

Jan 10, 2017

There's nothing like a chocolate tart to satisfy a craving for a sweet treat. This recipe originally appeared in Pana Chocolate: The Recipes, by Pana Barbounis.

Basic tart shell

120g desiccated coconut
125g nut flour
50–75ml coconut nectar
2 pinches of Himalayan pink salt
Coconut oil, for greasing

Choc-mint filling

45g bar of Pana Chocolate Mint
3 teaspoons coconut oil
50g coconut butter, melted
120ml coconut cream
1 tablespoon coconut nectar
Pinch of Himalayan pink salt

Method

1.

Blend all the basic tart shell ingredients except the coconut oil until the mixture comes together.
2.

Grease the tart tins with the coconut oil, and place baking paper on the base. Press an even amount of the mixture into each tin.
3.

Press the mixture firmly to compact it, only allowing the shell to come about 1 cm (½ in) up the sides of the tin. While you are compacting the mixture, you will notice the oils releasing – this is a great thing!
4.

Freeze to firm up a little, then pop the shells out.
5.

Keep the tart shells refrigerated until needed.
6.

Melt the chocolate and coconut oil over a bain-marie.
7.

Pour the melted chocolate and oil into a bowl along with all other ingredients and fold gently to combine.
8.

Pour equal amounts of the filling into each tart shell, then return the tarts to the fridge to set for 30 minutes.
9.

Garnish with chocolate shavings.