Chocolate Tart

Prep: 30 mins | Cook: 20 mins | Total: 50 mins | Quantity: 4 dessert size tarts or 12 mini bite size tarts

Ingredients

Instructions

1. Start with the pastry – in a large bowl put the flour and spread. Using your fingertips, ‘rub’ the spread into the flour till the mixture becomes like sandy breadcrumbs
2. Stir in the cacao powder and coconut sugar until well incorporated then stir in enough cold water to bring everything together into a soft dough. You will probably need to use your hands to bring it together to a dough
3. On a lightly floured surface roll out the pastry as thinly as possible then cut out circles – I used a side plate slightly bigger than the tart tins. The tart tin sizes I used are 5 inches (13 cm)
4. Gently lift the pastry into the tart tins and then gently push to fit the tin. Trim off any overhanging excess. Re-roll the pastry as needed to line all the tart cases (see note)
5. Prick a few holes in the base of each tart with a fork
6. Put all the tart tins in the freezer for around half an hour
7. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 then put the still frozen tart bases in the oven for 15-20 minutes until crisp and cooked
8. While they’re cooking prepare the filling – tip the coconut milk into a medium saucepan and gently heat.
9. When it’s just about boiling take off the heat and drop in the chocolate. Whisk together till the chocolate is all melted then whisk in the cocoa & hazelnut butter until smooth
10. Remove the tart cases from the oven and allow to cool for 10 minutes
11. Divide the chocolate mixture evenly between the cases then put in the fridge for an hour or two to completely set
12. Decorate with swirls and drops of melted chocolate, some finely chopped hazelnuts and a few festive looking pomegranate seeds

Notes

• If you're making the smaller, bite sized tarts use a cutter to cut discs of pastry that fit into your mini tart tin

Recipe by The Cook & Him at https://thecookandhim.com/recipes/chocolate-tart/