Save to your scrapbook
Chocolate cherry tarts
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
These vegan tarts can be made in advance, and served straight from the fridge.
100g blanched hazelnuts
2 tbsp cacao powder
2 tbsp maple syrup
1 tbsp coconut oil, melted
Pinch sea salt
150ml maple syrup
6 tbsp cacao powder
4 tbsp coconut oil, melted
4 tbsp black cherry preserve
Pinch sea salt
4 glacé cherries
1 Preheat the oven to 180°C, gas mark 4. For the tart crust, tip the hazelnuts onto a roasting tray and roast for 6-8 minutes until golden; set aside to cool completely. Once cool tip the nuts into the bowl of a food processor and whizz, pulsing until just finely ground, (take care not to over-blend or the nuts will release too much oil). Tip in the cacao and pulse again until combined, then add the maple syrup, coconut oil and a pinch of sea salt. Pulse until just combined.
2 Line 4 x 9cm tart tins with a large square of clingfilm and press a quarter of the tart crust into each, using oiled fingertips to evenly cover the base and sides. Chill for at least 2 hours.
3 Spread 1 tbsp cherry conserve over the base of each tart. Next place the maple syrup in a mixing bowl and, with a balloon hand whisk, whisk in the cacao 1 tablespoon at a time. Whisk in the melted coconut oil a little at a time until you have an emulsified mixture. If the mixture is too thick, set the bowl over a pan of simmering water briefly to warm up the mixture. Stir in a pinch of sea salt, then pour into the tart cases. Top each with a glacé cherry and chill for at least 2 hours or overnight before serving, dusted with a little more cacao powder, if liked.
This recipe was first published in November 2017.