Posted in Recipes on 16.12.2018
prep: 30 mins / cook: 20 mins / inactive: 2 hours 30 mins / total: 3 hours 20 mins / quantity: 4 dessert size tarts or 12 mini bite size tarts Print recipe?
Chocolate tart with a rich, silky, hazelnut and chocolate no bake filling in a crisp chocolate pastry shell. An easy but decadent dessert!
I do love a good chocolate tart. Baked or unbaked, I’m not fussy when it comes to chocolate tart. One of the most popular recipes at one of the hotels I worked at was warm chocolate tart with pistachio ice cream – people would ask for it even when it wasn’t on the menu! I think the words ‘warm chocolate’ anything is going to pull most people in though!
For these though, I wanted to make something – from the pastry to the filling – very easy and something that can be made in advance. Because as I write this we’re hurtling towards Christmas and anything I can do to help you (and me!) have as stress free Christmas as possible is winning at the moment.
I’ve had years where I’ve been a LOT less prepared than this one. I’m almost afraid to say how organised I’m currently feeling. This is not normal and I’m not sure what to do with that emotion.
Do you get towards the end of the year and take stock? Reflect? What went well, what could have been better? I’m not a fan of the New Year, it’s always felt a major disappointment. From working till the small hours to feed the hungry (and mostly very tipsy) people to having to console a terrified little dog with the onslaught of the end of the world. Also known as fireworks to the less terrified among us.
But this past year we’ve been incredibly lucky to work with some amazing products and the brands that produce them. It’s been a real pleasure as they’re ingredients we genuinely love
There are some amazing nut butter companies out there – ones that use no palm oil, no obscure ingredients and don’t load them with sugar or salt. Meridian Foods have lots of amazing products, from seed butters and fruit spreads to cocoa and hazelnut butter. All absolutely divine.
And don’t be put off by making your own pastry – it’s really ever so simple! The only thing you need is a light touch and to not overwork the dough for crisp, crumbly rich pastry shells. The filling for these chocolate tarts is just 3 ingredients and is so richly decadent yet smooth, light and creamy. The perfect make ahead dessert to finish off your delicious Christmas dinner.
If you make our Chocolate Tart or any of the recipes from The Cook & Him we’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees we’ll see your picture! )
prep: 30 mins / cook: 20 mins / inactive: 2 hours 30 mins / total: 3 hours 20 mins / quantity: 4 dessert size tarts or 12 mini bite size tarts
- 200g plain flour
- 90g dairy free spread
- 2 tblsp coconut sugar
- 2 tblsp raw cacao powder
- 3 – 3 ½ tblsp cold water
- 240ml coconut milk
- 210g dark chocolate – broken into chunks or roughly chopped
- 130g Meridian Foods Cocoa & Hazelnut Butter
- Few finely chopped hazelnuts
- Melted chocolate
- Pomegranate seeds
- Start with the pastry – in a large bowl put the flour and spread. Using your fingertips, ‘rub’ the spread into the flour till the mixture becomes like sandy breadcrumbs
- Stir in the cacao powder and coconut sugar until well incorporated then stir in enough cold water to bring everything together into a soft dough. You will probably need to use your hands to bring it together to a dough
- On a lightly floured surface roll out the pastry as thinly as possible then cut out circles – I used a side plate slightly bigger than the tart tins. The tart tin sizes I used are 5 inches (13 cm)
- Gently lift the pastry into the tart tins and then gently push to fit the tin. Trim off any overhanging excess. Re-roll the pastry as needed to line all the tart cases (see note)
- Prick a few holes in the base of each tart with a fork
- Put all the tart tins in the freezer for around half an hour
- Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 then put the still frozen tart bases in the oven for 15-20 minutes until crisp and cooked
- While they’re cooking prepare the filling – tip the coconut milk into a medium saucepan and gently heat.
- When it’s just about boiling take off the heat and drop in the chocolate. Whisk together till the chocolate is all melted then whisk in the cocoa & hazelnut butter until smooth
- Remove the tart cases from the oven and allow to cool for 10 minutes
- Divide the chocolate mixture evenly between the cases then put in the fridge for an hour or two to completely set
- Decorate with swirls and drops of melted chocolate, some finely chopped hazelnuts and a few festive looking pomegranate seeds
- If you're making the smaller, bite sized tarts use a cutter to cut discs of pastry that fit into your mini tart tin
Some products I used in today's post...
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Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Meg. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
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