dark chocolate truffle tart with Brazil nut crust

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Cakes + Cookies / Sweets

What I love about this tart:

  • quick and easy to prepare
  • unbeatable flavour combination of dark chocolate, raspberries, toasted nuts and a touch of salt
  • looks chic
  • can be stored in the fridge for days
  • taught me how to perfectly melt chocolate without using bain-marie

dark chocolate truffle tart with Brazil nut crust

for the crust:

1/4 cup raw Brazil nuts
olive oil for oiling tart pan
1/4 cup rolled oats
1/4 cup dried, shredded coconut
1/4 teaspoon sea salt
1/2 cup + 2 tablespoons spelt flour
2 tablespoons + 1 teaspoon extra virgin melted coconut oil
3 tablespoons maple syrup
1 teaspoon vanilla extract

for the filling:

1/2 cup raspberry jam
1 cup plain almond milk
pinch sea salt
250g 70% dark chocolate , roughly chopped
2 teaspoons vanilla extract
cocoa powder or edible gold dust to garnish

Preheat oven to 150°C. Toast the Brazil nuts for 8 minutes until fragrant. Remove from oven and set aside to cool.
Increase temperature to 180°C. Oil the tart pan with olive oil.

Combine Brazil nuts, oats, coconut and salt in a food processor and blend until coarsely ground, about 20 seconds.Transfer to a mixing bowl and stir in spelt flour. Drizzle in coconut oil, and mix with a fork or your fingertips until all flour is moistened. Add maple syrup and vanilla and mix again. Dough should be moist but not sticky.
Wash and dry your hands and press crust thinly and evenly into tart pan. Prick bottom of crust with a fork several times and bake for 20 minutes or until fragrant and lightly brown. Remove from oven and set aside.

Spread jam evenly onto the baked tart shell.

Place nut milk and a pinch of salt into a small pot and bring to a boil over medium high heat. As soon as milk begins to boil remove from heat. Immediately add chocolate, cover pot and let sit for 2 minutes. Remove lid and whisk vigorously until chocolate is melted and looks smooth and shiny. Stir in vanilla and pour into tart shell.

Place tart in the fridge for at least one hour to set and chill thoroughly. Dust tart with cocoa powder or edible gold dust. Serve cold.


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