This is a delicious tart to make with dark chocolate – can be 70-85% Organic chocolate –
This recipe gives 12 servings
Ingredients:
- 4 tbsp of organic pressed coconut oil
- 100 grams Natural ‘Ghoor ‘ or muscovado – or 4 tbsp raw honey
- 175 grams ground linseeds- (for tart pastry) – 25gm of this for
- 100gm for choc added to flaxseed base
- 200 grams ground almonds
- 50 grams Organic cocoa powder
- 25 grams Fresh ground ginger – or ginger stem
- 20gm Fennel seeds crushed
- 1 -2 Black Cardamons -crushed
- 300 grams dark chocolate 70% for filling
- 80gm filter water
Method
Making the Flaxseed pastry-
- Melt the coconut oil and ground flaxseed in a small pan on a low heat. Add the dry fennel seeds to ingredients- grate in 100gm of chocolate for this part of the recipe – mix thoroughly – add a pinch of salt – – grate in 100gm of chocolate and mix well
- Press mixture into a 20 cm tart case (grease with a more coconut oil as needed), freeze for 2 hours. or make into smaller individual tartlets for bite sized tarts
Filling
- Melt 300gm chocolate on low setting and slowly over a bowl of hot water – when dissolved -add ghoor – sugar- or honey – and the ginger and set aside – cool
- Beat the water and remaining ground flaxseed (25gm) until smooth and fluffy. Add melted chocolate to mixture – add a little fresh grated ginger – or stem ginger – the crushed cardamons- then stir well – pour the mixture over the pre frozen /chilled pastry base- chill the tart in the fridge for an hour or two.
- Before serving –
- Dress the tart/tartlets with a little dusted cocoa – add a few tsps of stem ginger and serve with
- your preferred cream – optional add 1/2 tsp of stem ginger for each serving –
- Serve with preferred tea
If you try this recipe – feel free to add a comment and sign up to my one of my Membership Hubs
