Chocolate tart with tahini salted caramel

Such a decadent, indulgent tart. An earthy walnut base paired with an incredibly silkysmooth chocolate filling of dark chocolate, tahini and coconut milk. The coconut whip helps mellow out the richness, and the salted caramel rounds everything off beautifully. This is a great one to make when you want to impress some guests, or just when you need a slice of deep, cosy comfort.

Prep time 40

minutes Setting time 2

hours Serves 12

Base

1 cup walnuts 1⁄2 cup buckwheat or rolled oats 1⁄2 cup dates, softened in boiling water for 510 minutes, then drained 1⁄4 cup cacao powder

1 tsp vanilla bean paste or extract pinch of sea salt

Chocolate filling

200g dark chocolate, roughly chopped

1⁄2 cup tahini

1 cup coconut milk

3 Tbsp maple or honey

1⁄2 tsp sea salt

Caramel

1 cup dates, softened in boiling water for 510 minutes, then drained

1⁄41⁄2 cup coconut milk

2 Tbsp tahini

1 tsp vanilla bean paste or extract

1⁄4 tsp sea salt

Coconut whip

1 cup coconut yoghurt

1 tsp vanilla bean paste or extract

To serve dark chocolate, roughly chopped

Method

To make the base

Line a tart tin with beeswax wraps or cling film, and set aside. Place the walnuts and buckwheat into a blender or food processor. Blend into a fine flour. Add the remaining base ingredients, and blend until you have a smooth cookiedough consistency.

Transfer the base into the lined tin, and evenly press up the sides and on the bottom, using the back of a spoon to flatten it. Set the base aside.

To make the filling

Melt the dark chocolate using a double boiler. Once the chocolate has melted, add the remaining ingredients for the chocolate filling, and whisk until you have a shiny, thick, smooth liquid. Pour the filling over the base, and bang the tin on the bench top a couple of times to get rid of any air bubbles and get a smooth finish. Place in the freezer for 2 hours, to set.

To make the caramel

Simply put all of the ingredients into the blender or food processor, and blend until you have a smooth caramel. Set aside.

To make the coconut whip, place the coconut yoghurt into a bowl, and mix in the vanilla bean paste or extract until well combined. Set aside.

When the tart is set, take it out of the freezer.

Spread the coconut whip over the top, using the back of a spoon to spread it out. Then drizzle the caramel over the coconut whip — we like to serve some extra caramel on the side, too. Lastly, sprinkle with roughly chopped chocolate.

Serve immediately, or store in an airtight container in the fridge, where it will keep for up to 7 days.