This dessert is sheer brilliance. Easy, and beyond words in terms of its chocolatey goodness. I prefer to use ground nuts in my tart cases over biscuit crumbs as its a little more virtuous and the texture is far more rustic and interesting. The tart centre requires little more than melting and stirring, and for me that level of effort is all I want when making a quick dessert. Try it and Id love to know what you think…..
1 1/2 cups ground nuts (or biscuit crumbs) 6 tablespoons melted butter or coconut oil
¼ cup cocoa powder
1 recipe Dark Chocolate Truffles, recipe follows
1. Use a fork to mix together the nuts, cocoa and butter. Spray the cups of a 6-muffin tin with a vegetable spray. Line the cups with strips of parchment or waxed paper, cut so that they are as wide as the diameter of each cup and long enough to overhang the sides (you’ll need this overhang to remove the tarts).
2. Use the bottom of a small glass to press the crumbs over the bottom and sides of the muffin cups, building the sides up to only about 3.5 cms.
3. Place a raspberry in the centre of each crust, then fill with the truffle mixture. Smooth the tops and refrigerate until set, about 2 hours.
Note: sprinkle a little sea salt over the finished product to intensify the chocolate.
1/2 cup heavy cream
220 g good-quality (70 percent) bittersweet chocolate, chopped
1 teaspoon pure vanilla extract
1 cup cocoa powder, for dusting
In a saucepan, bring the cream just to a simmer over low heat. Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate. Add the vanilla and stir until smooth. Set aside to cool for 1 hour at room temperature. Then beat the chocolate at medium speed until thick and light coloured.