No-Bake Vegan Desserts
This decadent dark chocolate tart is incredibly simple to make. I love infusing recipes with tea, as it adds another dimension of flavor and sophistication to the dessert. The floral notes of Earl Grey black tea perfectly complement the dark chocolate, and the tart black- berry coulis offsets the sweetness of the chocolate for a balanced flavor experience.
Makes one 9-inch (23-cm) tart
© 2021 Leopold, Christina / Melia · Reproduced with permission.
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You Will Need
For the crust, put the buckwheat in your food processor and blitz for a couple of minutes, until roughly ground. Add the cashews, walnuts and salt and blitz for another minute or so, until the texture resembles a light crumb consistency. Add the dates, coconut oil, maple syrup and cacao powder and continue to process until all the ingredients start to stick together to form a dough.
Line the bottom of a 9-inch (23-cm) springform cake pan with parch- ment paper. Press the dough evenly into the bottom using a rubber spatula or the flat bottom of a glass, bringing the base approximately 2 inches (5 cm) up the sides to create a crust. Set the base aside in the freezer while you make the filling.
To make the filling, put the coconut milk and Earl Grey tea bags in a saucepan and bring to a boil over medium heat. Allow to simmer for about 5 minutes before carefully removing the tea bags. Add the maple syrup, vanilla extract and salt to the pan and whisk well.
Remove the saucepan from the heat and add the chocolate to the mixture. Allow it to melt through before whisking well to ensure the mixture is smooth and without lumps.
Remove the base from the freezer and pour the filling into it. Tap the pan on your work surface a couple of times to knock out any air bubbles.
Allow the tart to cool for 10 to 25 minutes before placing it in the fridge to set for 4 hours. Once set, gently cut around the inside edges with a knife before removing the tart from the pan.
For the blackberry coulis, place the blackberries, coconut sugar and orange or apple juice into a heavy-bottomed saucepan. Place a lid on the saucepan and bring the mixture to a boil over high heat. Remove the lid, reduce the heat and allow the mixture to simmer for 10 to 20 minutes, until it has reduced by half.
Strain the mixture through a fine-mesh sieve and allow the liquid to cool, about 20 minutes, and set to a syrup consistency.
Decorate the tart with fresh blackberries and mint leaves and serve with a drizzle of blackberry coulis.
This tart will store for a few days refrigerated in an airtight container, or alternatively freeze and defrost as needed.