Stripping back a traditional recipe and giving it a new a look, taste, and feel is something I particularly enjoy, not least this simple and elegant tart, which took me a number of weeks and over 10 blocks of premium dark chocolate to get just right. This is not like your typical chocolate truffle tart – it has no cow’s milk, no butter, and no heavy cream. This is more of a dark, rich, and glossy chocolate mousse. I used a almond milk and coconut cream base in place of dairy, and added dark 80% chocolate to give it an impossibly decadent je ne sais quoi.
With a crunchy chocolate biscuit and peanut butter base and served with a glistening mound of frosty blueberries and a big dollop of crème fraiche, this dessert is sure to please.
For the base:
120g (about 8) chocolate biscuits - I used chocolate ripple biscuits
3 tbsp peanut butter
2 tbsp honey
For the chocolate filling:
2 organic, free-range eggs
½ cup (125ml) unsweetened almond milk
1½ cups (375ml) coconut cream
350g good quality dark chocolate (at least 70% cocoa solids), chopped
Cacao or cocoa powder for dusting
Crème fraiche or ice cream
*Coconut cream is used here in place of whipping cream. In order to achieve the proper result you will need to use full-fat coconut cream.
Lightly grease and line a 20cm tart ring or spring form pan with baking paper.
To make the base, place the chocolate biscuits, peanut butter and honey in the bowl of a food processor and pulse until mixture resembles coarse sand.
Tip the biscuit mixture into the pan and spread evenly with the back of a spoon to an even 4mm thickness. Pop into the fridge for 30 minutes until firm.
To make the chocolate filling, lightly whisk the eggs together in a bowl. Set aside.
In a medium saucepan, bring the milk and coconut cream to the boil. Slowly pour onto the eggs, whisking as you do so. Add the chocolate pieces and stir until melted and smooth. Carefully pour onto the chocolate biscuit base. Pop into the fridge again to chill overnight.
When ready to serve, take a sharp knife, dip it in hot water and carefully loosen the tart from the edge of the tart pan. Transfer to serving plate and dust with cacao powder. Top with a mound of frozen blueberries and serve alongside a generous dollop of crème fraiche or vanilla icecream.