Espresso Chocolate Tart
Recipe by Connie Manglaviti As we know, Christmas can be a very busy time of the year, especially if we are hosting family and friends on the day. We really want to make Christmas both memorable and delicious for them - so here is my Espresso Chocolate Tart! Merry Christmas, -CM
This is a “No Bake” recipe that ticks so many boxes:
Easy to make - Facilissima
Tasty - Saporita
Creamy - Cremosa
This recipe can be adapted to suit different dietary requirements such as gluten-free/dairy-free/vegetarian/vegan diets by selecting the appropriate products.
If cooking for people living with allergies/intolerances, prepare cooking utensils/surfaces correctly in consideration of any cross contamination.
As always, read the allergen information on product packages to see if ingredients are suitable.
Base:
200g sunflower seeds
100g desiccated coconut regular or organic🌴
1/3 cup of rice syrup or maple syrup
3 tablespoons of coconut oil 🌴
1/2 cup of cocoa powder
1 -2 teaspoons of vanilla extract
Filling:
1 tablespoon of instant coffee powder
200g of dark chocolate of choice (chopped into pieces)
400ml of coconut milk
-Use a 25cm tart tin with a removable base for this recipe and grease with coconut oil
-For the base, blend all ingredients together in a food processor
-Fill the tart tin with mixture and set aside while making the filling
-For the filling, warm coconut milk in a saucepan using low to medium heat. Don’t overheat as coconut milk can split.
-Once coconut milk is warmed up, add instant coffee powder and mix
-Add chopped chocolate pieces and stir until well combined
-Pour mixture into prepared tart tin. If there are any air bubbles, tap tin lightly. Then refrigerate tart immediately.
-To set, refrigerate for 2-3 hours or overnight
Serving suggestion: Sprinkle with sea salt flakes before serving!
Once taken out of the fridge, slice and serve immediately. Place the rest in the fridge.
The espresso chocolate tart can stay in fridge for 2-3 days in an airtight container.
Discard any leftover tart if left out for too long (around an hour).
Enjoy!