Chocolate Tart
Been experimenting today with making a chocolate tart out of what is my favourite chocolate bar recipe at the mo. The bar has raw carob powder, lucuma powder, chocolate powder, sweetener (agave syrup or Sweet Freedom) and coconut oil/cacao butter in it. I made a base of milled cashew nuts and almonds.
Not bad at all - needs a bit of work to get the base and filling to gel together taste-wise, but I’ve managed to eat more than half (it is a MINI (4”) flan tin so I’m not being that greedy), so it must be pretty good.
One thing I like about it apart from the taste: usually, untempered recipes with coconut oil and cacao butter melt very easily at room temperature, so have to be served more or less straight from the fridge. Because this tart has been adapted from a chocolate bar recipe it’s firmer and is actually at it’s best texture at a VERY warm (it’s boiling here in sunny London) ambient room temperature.
I don’t have a picture of it unfortunately (as I say I ate it) but will see if I can dig one up that’s similar.
