Salted Chocolate Heart Tart Recipe


SKILL LEVEL: Easy 

TIME: 45 minutes 

SERVES: Six 

KCALS: 300 Kcals per slice 

 

Gluten free & vegan 

*Risk of trace particles from manufacturing of- Sesame, gluten, dairy,  

 

Ingredients included: 

  • Base mix (140g ground almonds, 15g cocoa powder, 1.5g salt) 
  • 20ml maple syrup 
  • 55g coconut milk powder 
  • 250g vegan dark chocolate 
  • 5g Maldon Sea Salt 

Ingredients to add: 

  • 25ml of your favourite oil (we like coconut) 
  • 145ml warm water  

 

Equipment included: 

  • A heart shaped silicone mould 

 

Ingredients contained in kit:  Vegan organic dark chocolate (Sugar, Cocoa Mass, Cocoa Butter, Vanilla Extract) almonds, Organic Fresh Coconut Milk, Maldon Sea Salt, Maltodextrin, Tricalcium Phosphate. 

 

Allergens: NUTS,  

*Risk of trace particles from manufacturing of- Sesame, gluten, dairy, soy   

 

Method 

  1. To make the basepreheat oven to 180°C.  
  2. Empty base mix into a bowl.  Add the oil and maple syrup until it comes together, 
  3. Brush the mould with oil and press the base mixture evenly into the bottom the heart mould and press up the sides too. 
  4. Bake for 12 minutes, or until it begins to feel dry and firm. Remove from the oven and cool. 
  5. Make up the coconut milk with the warm water in a bowl whisk until all lumps have dissolved.  
  6. Add the chocolate drops and pop into the microwave for thirty second bursts for around 2 minutes until you have a smooth ganache.  
  7. Crush half of the sea salt with the back of a teaspoon and add this to the ganache and stir in. 
  8. Very carefully unmould the base from the heart mould.  Do this by turning the mould upside down and very gently peel away.  If you do have an accident and it does break, remember you can stick it back together with the ganache. 
  9. Pour the chocolate filling into the baked base and smooth the top with a spoon or palette knife dipped in boiling water until it is even.  
  10. Refrigerate for at least 2 hours, or pop into the freezer for 20 minutes until firm.
  11. Serve chilled, sprinkled with flaky sea salt.