Otago Daily Times

Choco­late tart with tahini salted caramel

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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


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


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


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.

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